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.

Prep time 30m

Cook time 10m

Total time 40m

Servings 8 servings

Difficulty Medium

37% White Chocolate Buttons (Giant) - 200g Tin

£11.00

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

1

For the Biscuit brownie.

Preheat your oven to 170°C. Grease and line the two baking trays.
2

Over a bain marie melt the chocolate and butter together.
3

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.
4

Divide the mixture between the two trays and bake for 8-10 minutes. Leave to cool completely.
5

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.
6

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.
7

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.
8

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