Maple Pecan Ice Cream and Ginger Chocolate Brownie
Winter treats don’t get better than this Maple Pecan Ice Cream. Made with the new Cuisinart Solo Scoops Ice Cream Maker, this rich, maple-y goodness is ready in just 25 minutes. Served over a warm, gooey chocolate gingerbread brownie – it’s the ultimate festive dessert.
Serves
Ingredients
For the Maple Pecan Ice Cream
<item-todo-done>400ml coconut milk<item-todo-done><item-todo-done>150ml plant-based milk<item-todo-done><item-todo-done>120ml maple syrup<item-todo-done><item-todo-done>1 tsp vanilla extract<item-todo-done><item-todo-done>100g pecans<item-todo-done><item-todo-done>300g plain flour<item-todo-done>
For the Chocolate Ginger Brownie
<item-todo-done>460g light Muscovado sugar<item-todo-done><item-todo-done>160g cocoa powder<item-todo-done><item-todo-done>1 ½ tbsp ground ginger<item-todo-done><item-todo-done>1 tsp baking powder<item-todo-done><item-todo-done> Pinch of salt<item-todo-done><item-todo-done>230ml water<item-todo-done><item-todo-done>230ml vegetable oil<item-todo-done><item-todo-done>2 ½ tbsp vanilla extract<item-todo-done><item-todo-done>50g dark chocolate<item-todo-done><item-todo-done> ginger nut biscuits<item-todo-done>
Before you start
Preheat the oven 160ºC | 20 x 30cm cake tin | Food processor or electric beater | Cuisinart Solo Scoop Ice Cream Machine
Freeze churning bowl and line the cake tin
- Place the churning bowl of the Cuisinart Solo Scoops Ice Cream maker in the freezer for at least 24 hours
- Place the churning bowl of the Cuisinart Solo Scoops Ice Cream maker in the freezer for at least 24 hours
- Line the cake tin with the parchment paper, making sure there’s a good overhang (this excess will act as handles to remove the brownie from the tin when it comes out of the oven)
Make the Ice Cream
- Combine all of the ingredients in a small saucepan
- Heat very gently, stirring, until well combined - the mixture does not need to boil
- Allow to cool to room temperature and place in the fridge
Make the Brownies
- Add the flour, sugar, cocoa, ground ginger, baking powder and salt to the food processor and whizz to combine
- Add the water, oil and vanilla
- Blend until everything is well mixed (or put everything in a large mixing bowl and use an electric beater) | Break the dark chocolate into squares and add it to the mixture
- Blend for another few seconds to mix in the chocolate
- Use a spatula or metal spoon to empty half the brownie mix into the cake tin and smooth it out so it goes all the way to the edges of the tin
- Coarsely break apart the ginger nut biscuits and scatter them over the brownie mix
- Pour over the remaining brownie mix and smooth it out so it goes all the way to the edges of the tin
- Put the tin in the hot oven and bake for 45 minutes, until cooked but still squidgy in the middle (try to avoid the outsides drying out and getting too brown, you want to take it out sooner than you think – the middle will still be soft and maybe even wobbly, but it will cool down to a gooey perfection)
Make ice cream
- While the brownies are baking, make the ice cream in the Cuisinart Solo Scoops Ice Cream Machine
- Remove the churning bowl from the fridge, place in the machine, and churn for 20-30 minutes until the desired consistency
Serve
- Cut a square of brownie, place a scoop of maple pecan ice cream on top, drizzle over a little extra maple syrup and a small sprinkle of salt. Serve immediately for a gooey treat