Martha Collison was The Great British Bake Off’s youngest ever contestant, reaching the quarter-final in the 2014 series. Her new book Twist is all about creating modern and exciting bakes from classic recipes. Here is her Brownie Ice-Cream Sandwich recipe…
Twist: Creative Ideas to Reinvent Your Baking by Martha Collison (HarperCollins), £16.99 is available now
Makes 12 Large Sandwiches
- 200ml condensed milk
- 600ml double cream
- 1 tsp vanilla bean paste
- 100g Oreos, or biscuit of your choice
- 150g light brown sugar
- 225g caster sugar
- 225g butter
- 150g dark chocolate, chopped
- 3 eggs
- 115g plain flour
- 75g cocoa powder
- 150g chocolate chips
- You will also need two or three 20x30cm brownie tins and an electric hand-held whisk.
- Line one 20x30cm tin with cling film.
- In a large bowl, whisk together the condensed milk, double cream and vanilla using an electric hand-held whisk until the mixture thickens and holds its shape when you take the whisk out. Put the biscuits into a plastic bag and bash them with a rolling pin to make crumbs. If you want larger chunks, you could crumble them by hand. Fold the biscuit crumbs into the ice-cream mixture, then scrape into the prepared tin. Use a spatula to smooth it out, then freeze for at least two hours or until firm.
- Preheat the oven to 180°C/160°C fan/gas 4.
- Put the sugars and butter into a large saucepan and heat on medium until the butter has melted. Simmer the mixture for five minutes to allow the sugar to begin to melt, stirring all the time. It should lose its grainy appearance and the butter will combine with the sugar. Remove from the heat.
- Add the chopped dark chocolate to the warm sugar and butter mixture and stir it in until it is completely melted. Leave to cool to room temperature.
- When the mixture is cool enough to touch comfortably, beat in the eggs. Add the flour and cocoa powder before stirring briefly to combine. You don’t want to overbeat the mixture or your brownies will become too ‘cakey’. Fold through the chocolate chips.
- Divide the brownie mixture between two lined 20x30cm brownie tins (or use one and bake two batches) and use a spatula to spread the batter right into the edges. It will be very thin, as these will be your sandwich layers. Bake each tray for ten minutes, then remove from the oven and leave to cool completely in the tin.
- Remove the brownie layers from the tins and re-line one of the tins with another sheet of baking parchment. Put one brownie layer into the tin, then press the ice-cream layer on the top of it. Add the final layer then return to the freezer for at least 30 minutes.
- Remove the ice-cream sandwich slab from the freezer about ten minutes before serving. Use a sharp knife or pastry cutter to cut shapes – I like the effect of a circular cutter.