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250 grams plain flour
180 grams dark brown sugar
60 grams cocoa powder
1 teaspoon baking powder
100 grams unsalted butter
80 grams dark chocolate, melted
Shot of rum
Pinch of sea salt
White chocolate chunks
Tub vanilla ice cream
Tub chocolate ice cream
Tub caramel ice cream
Preheat the oven to 180C. Beat together the butter and sugar. Sieve in the dry ingredients. Beat everything together until smooth.
Line two matching rectangular brownie tins with lining parchment and evenly pour over the cake batter.
Bake in the oven for 12-15 minutes to cooked.
Leave to chill whilst you soften the ice cream. Then faintly divide the cookie in third with a mark, use a toothpick or something similar.
Divide the ice cream as vanilla with chocolate chips,
Chocolate with toasted chopped hazelnuts, raisins,
Shot of rum, and caramel sauce, and the caramel ice
Cream with chocolate chunks and raspberries. spatula the ice cream flat and mix the ingredients in.
Top with the other cookie and cut into thirds, then cut each one of those into thirds. Perfect ice cream sandwiches.
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