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Mint drizzle ice cream cake with brownie layers

  • Serves 10-12
  • Total time 25 mins, plus softening and freezing
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Mint drizzle ice cream cake with brownie layers
Mint drizzle ice cream cake with brownie layers

step by step

  • 1Remove the ice cream from the freezer and soften at room temperature for about 15 minutes. Meanwhile, set aside a handful of Aero bubbles, roughly chop the remainder and cut the brownies into small pieces. Line the base of the tin with baking paper.
  • 2Scoop the ice cream into a large mixing bowl and quickly fold in the chopped Aero bubbles – don't allow the ice cream to melt too much.
  • For this recipe you need to use a medium-fat ice cream; a soft-scoop is not suitable and a full-fat ice cream would be too hard to cut when made into a cake. We used a 900ml tub of Sainsbury's vanilla ice cream. You'll also need a deep 15cm round cake tin or a 450g loaf tin.
  • 3Quickly spoon half the ice cream into the prepared tin and spread the surface flat with a spoon. Scatter with the brownie pieces then spread the remaining ice cream on top and pack down well, smoothing the top surface. Cover with clingfilm and freeze for at least 4 hours or overnight.
  • 4To make the chocolate coating, heat the chocolate and coconut oil together in a small pan over a low heat, stirring until just melted and smooth. Set aside to cool but not set (if necessary you can re-warm it gently).
  • 5When ready to serve, have a large bowl of very hot water ready and dip the base of the tin into the bowl for just a second or two. Turn the tin upside down onto a plate to turn out the ice cream cake. Remove the tin and baking paper. Return the ice cream cake to the freezer to set for 10 minutes.
  • 6Drizzle the chocolate sauce over the top and decorate with the remaining whole Aero bubbles, working quickly before the topping sets.
  • 7To serve, dip a sharp knife into boiling water and mark the chocolate topping into portions; the heat should melt through the chocolate without cracking. You can then cut through the ice cream easily to serve.
  • Recipe by Mitzie Wilson

    Recipe photograph by Pete Cassidy

Get ahead

Make this a day in advance so it is set firm before serving. This will keep in the freezer for up to 1 month.

You will need

  • 900ml vanilla ice cream
  • 1 x 113g pack Aero peppermint bubbles
  • 3 brownie slices (180g, from the bakery)

For the chocolate coating

  • 75g dark cook’s chocolate (85% cocoa solids), broken into pieces
  • 25g coconut oil

+ Nutritional Information