Nothing beats the heat like biting into the fudgiest cake with a creamy, chilled ice cream center. These chocolate and blueberry ice cream sandwiches are a fusion of two beloved desserts: cake and ice cream. The chewy, decadent chocolate brownie base pairs perfectly with the sweet and tart blueberry ice cream. Whether for a summer treat or a nostalgic dessert, these sandwiches offer endless flavor possibilities.
Recipe
Preparation Time: 40 minutes
Baking Time: 15 to 20 minutes
Setting Time: 4 to 5 hours
Serves: 3 to 4
Ingredients:
- 65 g dark chocolate, melted
- 30 g butter, room temperature
- 25 g castor sugar
- 1 egg
- 35 g all-purpose flour
- 5 g cocoa powder, unsweetened
- 1/8 tsp baking soda
- 120 g dairy whipping cream
- 10 g icing sugar
- 20 g blueberry compote (store-bought, optional)
Method:
- Preheat the oven to 180°C and line a 9×7 inch baking tray.
- Melt the dark chocolate using a double boiler or microwave until smooth and glossy.
- Combine the melted chocolate and butter in a large bowl, whisking until fully mixed.
- Add the egg and mix thoroughly.
- Fold in the all-purpose flour, cocoa powder, and baking soda until well combined.
- Spread the batter evenly in the baking tray and bake for 10 minutes, then rotate and bake for another 5 to 10 minutes.
- Cool the cake to room temperature, then refrigerate to set.
- Whip the cream with icing sugar until soft peaks form, then fold in the blueberry compote.
- Divide the chilled cake into two portions. Spread the blueberry cream on one half, place the other half on top, and press lightly.
- Freeze for 4 to 5 hours until set, then cut into three equal portions.
- Serve immediately or store in an airtight container in the freezer.
Tips:
- Substitute with any cake or biscuits as a base.
- Use store-bought ice cream, beating it to smoothen before applying.
- Customize ice cream flavor to your preference.
- Double or triple the recipe for larger batches.
