Peanut Butter & Brownie Ice Cream Sandwiches

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  1. First, make the ice cream - whisk together condensed milk, peanut butter and vanilla essence.
  2. In a separate bowl whisk the cream until it forms stiff peaks then fold in the peanut butter/condensed milk mixture, being careful to not knock too much air from the mix.
  3. When you've got a smooth mix resembling melted ice cream pour it into a lined brownie tray and freeze until solid.
  4. Preheat oven to 180°C/350°F.
  5. Pour hot melted butter over the chocolate in a pyrex bowl and stir until the mixture is completely smooth. You can also add room temperature butter and chocolate to a bowl and microwave in 30 second bursts until smooth, or do it over a bain marie - the choice is yours.   
  6. Whisk the eggs and sugars together until the mixture is thoroughly mixed, smooth and light.
  7. Add the (cooled) chocolate/butter mix to the eggs and sugar and stir to make a glossy batter.
  8. Use a sieve to sift in the flours and cocoa powder.
  9. Divide into two lined brownie tins and bake for 17 mins until risen with a nice shiny skin. Leave to cool completely before sandwiching the ice cream centre and cutting into 9 equal squares.
  10. Place them on a rack above a baking tray and pour the chocolate over them. Eat, quickly!