Maple Pecan Ice Cream & Gooey Chocolate Ginger Bownie

  • 16 ingredients

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: 2

Ingredients

For the Maple Pecan Ice Cream - Makes 2 portions for solo scoops

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

For the Chocolate Ginger Brownie

  • 300g plain flour
  • 460g light muscovado sugar
  • 160g cocoa powder
  • 1.5 tbsp ground ginger
  • 1 tsp baking powder
  • Pinch salt
  • 230ml water
  • 230ml vegetable oil
  • 2 1/2 tbsp vanilla extract
  • 50g dark chocolate
  • Ginger nut biscuits

Before you start

Preheat the oven 160ºC | 20 x 30cm cake tin | Food processor or electric beater | Cuisinart Solo Scoop Ice Cream Machine

Step 1

Freeze churning bowl

  • Place the churning bowl of the Cuisinart Solo Scoops Ice Cream maker in the freezer for at least 24 hours

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 2

Line the cake tin

  • 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)

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 3

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

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 4

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
  • Place in the oven and bake for

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 5

Bake the brownies

  • 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)

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 6

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

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped

Step 7

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.

Ingredients

  • 400ml full-fat coconut milk
  • 150ml plant-based milk
  • 120ml pure maple syrup
  • 1 tsp vanilla extract
  • 100g pecans, roughly chopped