Chocolate ice cream sandwiches

Recipe by Clem Pedro

Serves 6
Preparation 20 minutes
Baking 15 minutes
 
For the brownies
 
115g butter, melted
200g sugar
2 free-range eggs
1t vanilla extract
1/3 cup good quality cocoa
½ cup cake flour
¼t baking powder
pinch of salt
 
1L Good quality ice cream
Chocolate coated popping candy
 
In a mixer add the butter, sugar, eggs and vanilla extract. Set to a medium speed and combine the ingredients before slowly incorporating the cocoa, flour, baking powder and salt. Stop the mixing process as soon as the mixture is combined.
Spoon a heaped tablespoon amount of the mixture onto a greased baking sheet before placing in an oven preheated to 180°C to bake for 25 minute or until the outside has and the inside is still a little soft, they will firm up more as they cool.
Pre-scoop large ice cream balls and keep ready in the fridge. Take the balls out 2-3 minutes before sandwiching between 2 brownie rounds.  Add the chocolate popping candy to a plate making it easier to coat the side of the sandwich when rolling it in the candy. Keep in the freezer or serve immediately.