Mint drizzle ice cream cake with brownie layers
Serves: 10-12
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Recipe by Mitzie Wilson / Recipe photograph by Pete Cassidy
Mint drizzle ice cream cake with brownie layers
Serves: 10-12
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Nutritional information (per serving)
Calories
312Kcal
Fat
20gr
Saturates
13gr
Carbs
28gr
Sugars
26gr
Fibre
1gr
Protein
4gr
Salt
0.2gr
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Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
![Sainsbury's magazine](/uploads/media/100x100/02/11582-April-cover-.jpg?v=1-0)
Sainsbury's magazine
Our team of trained chefs and skilled food writers love cooking up everything from innovative seasonal recipes or clever shortcuts, to step-by-step guides and classic recipes for friends and readers alike.
Ingredients
- 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
Step by step
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.
- Remove 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.
- Scoop 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.
- Quickly 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.
- To 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).
- When 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.
- Drizzle the chocolate sauce over the top and decorate with the remaining whole Aero bubbles, working quickly before the topping sets.
- To 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.
Chef quote
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.