Yes ma’am, you read that right: Roasted Strawberry Ice-cream Brownie Sandwiches. Chewy brownie, soft and sweet roasted strawberries and creamy vanilla ice-cream.
If you’re a better person than me, you can make your own brownies, however (as many of you know) baking just ain’t my thang, and the grocer near my house makes far better brownies than I ever will.
You will need:
- 300g strawberries, hulled
- 1/2 litre good quality vanilla bean ice-cream
- 6 brownies, halved width ways
Line a baking tray with baking paper and scatter your strawberries in a single layer. Roast at 200C for 40 minutes, or until strawberries are soft all the way through but not dark or collapsing.
Remove strawberries from the oven and allow the strawberries to completely cool. Meanwhile, remove your ice-cream from the freezer and transfer contents of tub to a large bowl. Allow the ice-cream to soften slightly: you want it to be soft enough to work with, but not so melted that it’s runny.
Working quickly, start folding your cooled strawberries through the softened ice-cream with a spatula, leaving some whole and crushing others so they stain the ice-cream pink. Transfer ice-cream mix to a square plastic container and smooth with a spatula so it’s an even height. Seal the container with a lid or kitchen wrap and place back in your freezer for at least 2 hours. From here you just have 3 simple steps:
- Cut ice-cream into squares to (roughly) match the same of your brownies.
- Sandwich your ice-cream squares in between the brownie slices
- Serve immediately