candy cane and brownie ice-cream
- 2 litres store-bought vanilla ice-cream
- 100g store-bought chocolate brownie (about 1 brownie), roughly chopped
- 8 candy canes, coarsely crushed+
- Place a 2-litre-capacity metal container in the freezer until ready to use.
- Scoop the ice-cream into the bowl of an electric mixer and beat on low speed for 1–2 minutes or until softened. Add the brownie and three-quarters of the crushed candy cane and fold to combine. Spoon into the chilled tin. Sprinkle the ice-cream with the remaining crushed candy cane and freeze for 3–4 hours or until set. Makes 2 litres
+ The best way to crush the candy canes is to place them in a plastic sandwich bag and pound with a meat mallet or rolling pin to the desired size. Humidity can affect the candy canes, making them quite sticky once crushed. It helps to crush them just before use.
© DONNA HAY GROUP
