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Fresh Living Network
Billionaire's chocolate brownie ice cream bomb

Billionaire's chocolate brownie ice cream bomb

Half bought, half home-made, this treat is 'gob-smackingly' delicious.
12
RECIPE TYPE:Desserts
 
Method

Brownie

  • Preheat oven to 180°C.
  • Line and grease a 23cm springform cake tin.
  • Melt butter and 2 chocolate slabs over a bain-marie.
  • Remove from heat, add sugar and eggs, and beat well.
  • Sift cocoa, flour and salt and fold into chocolate mixture.
  • Bake for 30-35 minutes until edges set – the middle will still be slightly gooey. 
  • Cool completely.

Caramel

  • Melt sugar over a low heat to caramelise slowly – don’t let it boil until sugar has melted.
  • Warm cream in a separate pot.
  • Add cream, butter and salt to caramel and stir to combine.
  • Simmer over a low heat for 10 minutes or until sauce thickens.

Candied peel

  • Blanch peel in boiling water, then drain. 
  • Add peel to a small saucepan with castor sugar and ¼ cup (60ml) water and boil for 15 minutes. 
  • Remove peel and leave to dry.
  • Mix orange peel through softened ice cream.

To assemble

  • Halve brownie through the middle to create two discs.
  • Line a 3L dome-shaped bowl with clingfilm.
  • Spoon half the ice cream into bowl and spread.
  • Pour over half the caramel and spread. 
  • Cover with a brownie disc, then freeze until solid.
  • Spread over remaining ice cream and caramel and seal dome with remaining brownie disc.
  • Freeze until solid.

Icing

  • Melt 2 chocolate slabs.
  • Unmould dome onto a platter and pour over melted chocolate.
  • Allow to stand for 15 minutes until ice cream softens slightly, then cut into slices with a hot knife dipped in boiling water.
  • Serve topped with candied peel.
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