Brownie Ice Cream Sandwich

Overview

The rich and plump taste of the brownie and the rich chocolate flavor combined with the sweetness and coolness of the ice cream will keep you in a refreshing and cool mood even on the dullest summer afternoon

Tags

• baking
• children
• cake
• afternoon tea
• animal whipping cream
• egg yolk
• mango puree
• vanilla extract
• lemon juice
• milk
• powdered sugar

Ingredients

Steps

1. 1 Ingredients: Brownie cake A: 70g cake flour, 15g baking powder, 1/2 tsp B: 120g dark chocolate, 70g butter, 1 tsp rum, 20g fresh milk C: 2 eggs, 90g caster sugar, 60g walnut kernels, mango ice cream A: 1 egg yolk, sugar 40g powder, 130ML milk, B: 80ML animal whipping cream, 1ML vanilla extract, 90g mango puree, 15g powdered sugar, 8g lemon juice, a pinch of salt. Process: 1. Boil the walnut kernels in boiling water in advance, then roast them in the oven at 150 degrees until fragrant.

   

2. 2 Cut the chocolate chunks and butter into small pieces, heat them over water and stir them into a paste

   

3. 3 Add the rum and milk to the melted chocolate sauce and stir well

   

4. 4 Beat the eggs and granulated sugar with a hand mixer until the sugar melts. Add to the chocolate sauce and stir evenly

   

5. 5 Add 70g of sifted flour A, low powder, 15g of baking powder, 1/2 tsp of baking powder, and stir evenly

   

6. 6 Add roasted walnut kernels to make cake batter

   

7. 7 Pour into a baking tray lined with greased paper, and preheat the oven to 175° with upper and lower heat on the middle shelf for about 25 minutes

   

8. 8 Pour 1 egg yolk in A, 40g of fine sugar, and 130ML of milk into the milk pot and stir evenly. Heat over low heat and stir constantly until the liquid in the milk pot begins to boil. Remove from heat immediately.

   

9. 9 Cut the mango into small cubes, add 15 grams of powdered sugar, 8 grams of lemon juice, and stir evenly

   

10. 10 Whip the light cream into the prepared light milk liquid 1, add vanilla extract and a little salt, stir evenly

    

11. 11 Pour in the diced mango and mix well with a whisk

    

12. 12 Pour it into the frozen ice cream bucket, follow the iMix program, and finish whipping after 20 minutes. Mango ice cream is ready

    

13. 13 Cut the brownie cake into 2 pieces and put one piece in the crisper

    

14. 14 Spread ice cream on the cake slice and spread it as evenly as possible

    

15. 15 Place another piece of cake on top and gently flatten it with your hands. Cover the fresh-keeping box and place it in the freezer of the refrigerator for more than 2 hours. Take it out and cut it into small pieces with a knife before eating.