Dessert
Dessert
Dessert
Ice Cream Brownie
Method
- Mix all the dry ingredients together, then mix in the wet ingredients.
- Bake in a 9×13 tin for 25 minutes on 180C
- Beat egg whites. When stiff, slowly add the sugar.
- In another bowl beat yolks until well blended, then add in vanilla and mix well.
- In another bowl, whip the cream until stiff
- Fold the egg whites into the cream
- Spread evenly over the brownie and freeze for minimum 4 hours.
- Gently heat sugar, water and cocoa over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, this will take about 5 minutes.
- Allow to cool, then pour over each slice of ice cream and top with hazelnut, prior to serving.
More Pesach Recipes
Kosher Kingdom
https://dev.kosherkingdom.co.uk/recipes/ice-cream-brownie/
Ice Cream Brownie
Ingredients
- 2 eggs
- 1/3 cup oil
- 1 cup sugar
- 1 tsp baking powder
- 1/2 cup cocoa powder
- 2 1/2 cups ground almonds
- 1/3 cup potato flour
- 1/2 cup chocolate chips
- 4 eggs, separated
- 1/2 cup sugar
- 2 tbsp vanilla sugar or 2 tsp vanilla essence
- 300 ml non-dairy whipping cream
- 1 cup sugar
- 1 cup water
- 1/2 cup cocoa
- Hazelnut to top
Method
- Mix all the dry ingredients together, then mix in the wet ingredients.
- Bake in a 9×13 tin for 25 minutes on 180C
- Beat egg whites. When stiff, slowly add the sugar.
- In another bowl beat yolks until well blended, then add in vanilla and mix well.
- In another bowl, whip the cream until stiff
- Fold the egg whites into the cream
- Spread evenly over the brownie and freeze for minimum 4 hours.
- Gently heat sugar, water and cocoa over a medium heat to a gentle boil, stirring all the time until well mixed and starting to thicken, this will take about 5 minutes.
- Allow to cool, then pour over each slice of ice cream and top with hazelnut, prior to serving.