Brownie Thins Ice-cream Sandwiches (coconut fudge ripple) скачать в хорошем качестве

Brownie Thins Ice-cream Sandwiches (coconut fudge ripple)

If you are a dark chocolate and coconut lover like me then this dessert will surely become your favorite. I never eat ice-cream sandwiches from the market as I am spoiled with the superior quality, texture, and taste of these homemade ones. Coconut-fudge ripple ice-cream sandwiched between dark chocolate brownie thins will make an enjoyable dessert for any family gathering in these serene summer months that will for sure get you appreciation. Note: Don’t overmix the brownie batter and use chocolate bars instead of chocolate chips. Also don't exceed the baking time. And I prefer cutting out an ice cream disc using a cookie ring for ease and better presentation. Enjoy! Brownie Thins Ice-cream Sandwiches (coconut fudge ripple) List 1: 270g good quality dark chocolate bars- 9.5Oz. 1/3c 70g unsalted butter List 2: 100g brown sugar 40 g white sugar 2 large eggs List 3: ½ cup - 65g white flour ¼ cup- 20 g cocoa powder 4g baking soda Instructions: Melt together the list 1 ingredients over a Bain Marie and set it aside. Whisk together the list 2 ingredients and add the melted chocolate and butter mixture to it. Whisk everything to combine. Sift together the list 3 ingredients and add them to the wet mixture. Fold everything gently without overmixing. Scoop the batter onto a parchment-lined baking tray. Use a small cookie scoop and space them 2 inches apart. Bake in a 350°F preheated oven on the center rack for 10-11 minutes. Take it out immediately and let it cool on the tray and over the wire rack for 5 minutes before touching. Coconut Fudge-Ripple No-Churn Ice-Cream 400g heavy whipping cream 200g coconut milk ½ sweetened condensed milk or more to your liking ½ tsp vanilla paste or 1 tsp vanilla essence ½ lightly toasted desiccated coconut ½ cup fudge sauce Whip together heavy cream and vanilla to soft peaks. Then add coconut milk and condensed milk. Add some coconut to the mixture and leave some for garnish. Mix everything well. Dish it out in your pan and drizzle the fudge over the top. Swirl it in the mixture with a spoon. Sprinkle some more coconut over the top and freeze it for a minimum of 4 hours before serving.