Chocolate, walnut and plum brookie ice cream sandwiches
Makes: 6Prepare & Cook:
200g dark chocolate, broken
2 spinneysFOOD Free Range Eggs
160g muscovado sugar
50g spinneysFOOD All-Purpose Flour, sifted
1 tbsp cocoa powder, sifted
1 tsp baking powder
1 tsp spinneysFOOD Sea Salt Flakes
60g walnuts, chopped
100g milk chocolate, roughly chopped
500ml spinneysFOOD Madagascan Vanilla Ice Cream
2 plums, chopped
Melt the dark chocolate and butter in a heatproof bowl set over a pan of barely simmering water. Set aside for 15 minutes.
Put the eggs and sugar in a bowl. Beat for 5 minutes, or until pale and thick.
Fold the melted dark chocolate into the egg mixture then add the flour, cocoa powder, baking powder, sea salt, walnuts and milk chocolate. Fold gently to combine then cover and chill for an hour.
Preheat the oven to 180°C, gas mark 4. Line 2 large baking trays with baking paper.
Use an ice cream scoop to form 12 balls from the dough. Divide between the trays and flatten each slightly. Bake for 12 minutes. Cool on the trays for 5 minutes then transfer to a wire rack to cool completely.
Lay half the brookies on a surface with the bases facing you. Working quickly, scoop 6 balls of ice cream, flatten slightly and push plum pieces into each one. Place on the brookie bases, top each with another brookie and serve straight away.