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

  Preheat your oven to 200°C

  To make the choux buns:

  • Heat the water, butter, salt and sugar in a pan until the butter has melted. Bring up the heat until you have a rolling boil, when the butter reaches the middle remove from the heat and stir through the flour. 

  • Return to the heat and cook on a heat to dry out the dough. (20-30 seconds) 

  • Remove from the heat and allow to cool slightly before adding the eggs gradually until you have a thick dropping consistency. 

  • Pipe your choux buns and bake for 35 minutes. Open the oven door briefly and bake for a further 5-10 minutes.

  • Allow to cool before making a hole in the bottom of each bun.

  The filling:

  • Sieve the icing sugar into the cream, add the vanilla extract and whip until firm peaks.

  • Once you’ve cooked and cooled your choux buns, fill them with the Chantilly and set aside.

  The caramel 'glue':

  • To stick your choux buns together, make your caramel glue by heating the sugar in a pan gradually until caramel in colour. Leave to cool slightly before using to glue your filled choux buns into individual mini towers. 

  The chocolate sauce: 

  • To finish, make your chocolate sauce by heating everything together on a gradual heat until melted.

  • Pour over your choux stacks and enjoy!