Ice cream sandwiches are not particularly common in South Africa, but Americans will know what I’m talking about: a scoop of ice cream, sandwiched between two cookies or brownies. It tastes as good as that sounds. Maybe even better. How about this: two discs of bittersweet, melt-in-the-mouth chocolate brownie, held together with a generous scoop of ice cream.
We’ve been experimenting on and off with recipes for cookies and brownies that will stay flavourful and chewy when frozen, and today we spent some time playing around with cutters to see what sort of tools we’d need if we want to start making these regularly to sell at markets.
I developed this recipe for gluten free chocolate brownies waaay back in chef school, and it’s really nice to see it work so well with our ice cream. We’ve found that our more assertive ice cream flavours stand up best to the intensity of the brownie, so we’ve paired them with: coffee, barley malt, peanut butter, rooibos chai.
Right now they’re sitting in the freezer, firming up. We’ll be tasting them tomorrow morning.
Hmmm. Sometimes tomorrow seems so far away!
