Miso & Double Chocolate Ice Cream Sandwiches

This playful dessert features creamy 37% White Chocolate ice cream with a hint of miso, all perfectly sandwiched between two rich, fudgy brownies. It’s a delightful blend of sweet and savoury that will surprise and delight everyone who tries it.

• INGREDIENTS

  Dark Chocolate Brownie:

  • 160g 55% Islands Milk Chocolate Buttons

  • 205g Unsalted Butter 

  • 220g Whole Egg 

  • 220g Caster Sugar 

  • 110g Plain Flour 

  Vanilla, White Chocolate & Miso Ice-cream:

  • 1 Tin Condensed Milk 

  • 600ml Double Cream 

  • 1 Tbsp White Miso Paste 

  • 1 Vanilla Pod 

  • 50g 37% White Chocolate Buttons

• METHOD

  For the Biscuit brownie.

  • Preheat your oven to 170°C. Grease and line the two baking trays.

  • Over a bain marie melt the chocolate and butter together.

  • Whisk the eggs and sugar until thickened and light in colour. Fold the chocolate into the egg mixture then finish by folding in the flour carefully.

  • Divide the mixture between the two trays and bake for 8-10 minutes. Leave to cool completely.

  For the ice-cream filling:

  • Whip the cream to soft peaks then fold in the condensed milk. Melt the white chocolate, then mix through the miso paste and scraped out vanilla pod.

  • Take a spoon of the cream mixture and mix through the chocolate mix. Once mixed, mix this through the rest of the ice-cream mixture until the mixture holds it shape and everything is nicely mixed.

  • To assemble, spread the ice-cream mixture over one of the baked brownie biscuits, smooth level then carefully place the second brownie biscuit on top.

  • Wrap in clingfilm and freeze for a few hours before cutting into portions and dipping into more chocolate! (We used our 75% Dark)