Note from Steph: If you're trying to contact me at the moment you won't have much luck because I'm in Europe on my honeymoon! But I thought it would be cruel of me to abandon my poor blog for several weeks, so I lined up some amazing guest bloggers to take over for me while I'm away. The baking blog community is so lovely and I was blown away by how willing everyone was to jump in and lend a hand. This week is another of my best friends from Sydney, my baking soul mate, Lisa from spicyicecream. This girl is seriously talented. Not only does she bake beautiful things, she is a fantastic photographer and an amazing graphic designer. If you didn't already know, she designed my blog header AND helped design my wedding invitations. I'm sure you're going to love this post because hello, SPRINKLES!
Hello hello! Lisa from spicyicecream here. When my gorgeous friend Steph asked if I’d like to guest post for her while she was off on her amazing Europe honeymoon, of course I said yes. Steph and I are like kindred baking spirits, and she’s my absolute favourite person brainstorm crazy dessert ideas with. I just knew that whatever I ended up making, it had to have sprinkles.
Ice cream sandwiches have been popping up on restaurant menus all over Sydney this year and I wanted to put my own spin on the now infamous dessert. Cake batter flavoured ice cream fit the bill perfectly as it’s delicious, sort of unusual – and perfect with sprinkles! Everyone who’s tried it couldn’t quite pick the flavour right away, but when I told them that it has cake mix in it, they immediately recognised that taste. PS, it’s also awesome in marshmallows!
This is the easiest ice cream recipe in the world – hands down. There’s no ice cream maker required, no custard to make, no eggs to separate, minimal washing up, and it still turns out to be super creamy. These ice cream sandwiches can also be completely prepared in advance, so no more scrambling around the kitchen in the middle of a dinner party. Enjoy!
Cake Batter Ice Cream Sandwiches
Brownie (adapted from Gourmet Traveller)
• 350g egg whites (from about 10 eggs)
• 150g caster sugar
• 275g almond meal
• 150g pure icing sure
• 150g dark chocolate, melted
• 1 can sweetened condensed milk
• 1/3 cup vanilla cake mix powder
• ½ teaspoon vanilla bean paste (or ½ vanilla bean, seeds scraped)
• 2 cups thickened cream
Preheat the oven to 160°C (320°F). Whisk egg whites to soft peaks in an electric mixer. Gradually add the caster sugar, whisking continuously until stuff peaks form. Fold in the almond meal, icing sugar and chocolate. Spread between two oven trays lined with non-stick baking paper to form two 22x32cm rectangles. Bake for 8-10 minutes or until cooked through. Remove baking paper and cakes from trays, cover with another sheet of baking paper and gently flatten with a rolling pin until even. Cool, and then trim each cake into a 20x30cm rectangle.
In the meantime, make the ice cream. Combine condensed milk, cake mix powder and vanilla bean in a bowl and mix well. In a separate bowl, whisk the cream to form soft peaks. Fold the whipped cream into the condensed milk until fully incorporated. Line a 20x30cm brownie tin with foil and pour mixture into tin. Freeze for 4 hours or overnight.
To make the sandwiches, place one cake on a flat tray. Turn ice cream out onto the cake, and sandwich with remaining cake. Trim edges, cut into 16 pieces with a hot knife and serve. You may need to place the ice cream sandwiches back into the freezer for 15 minutes before serving if your ice cream has melted.