Brownie ice cream sandwich in the airfryer
Moist brownies baked in muffin moulds, sliced horizontally and assembled with raspberry ice cream into an irresistible homemade ice cream sandwich with tangy berries. The perfect summer dessert straight from the airfryer.
Equipment
- 1 Air fryer
- 8 Muffinforme i silikone Or paper moulds in metal bowls
- 1 Mixing bowl
- 1 Visp
- 1 Sharp knife For halving the brownies
- 1 Cooling rack For cooling
Ingredients
Brownie
- 150 g butter
- 150 g dark chocolate Preferably 70%
- 200 g sugar
- 3 pcs eggs Size M
- 90 g plain flour
- 30 g cocoa powder Unsweetened
- 1 tsp vanilla sugar
1 knivspids salt
For assembly
- 4 dl raspberry ice cream Let soften 2-3 min before use
- 100 g fresh raspberries For garnish
Instructions
Preparation
- Melt 150 g butter and 150 g dark chocolate together in a bowl over a water bath or in the microwave on low power in short intervals. Stir occasionally until the mixture is smooth and glossy, then let it cool for a couple of minutes.
- Whisk 3 pcs eggs and 200 g sugar until light and airy in a mixing bowl for about 2 minutes.
- Pour the melted chocolate mixture into the egg mixture and stir gently. Sift in 90 g plain flour, 30 g cocoa powder, 1 tsp vanilla sugar and 1 knivspids salt, and fold together to a smooth, glossy batter.
Cooking in airfryer
- Preheat the airfryer to 160 °C fan setting.
- Divide the batter between 8 silicone muffin moulds, filling each about 2/3 full. Place the moulds in the airfryer basket without them touching each other.
- Bake at 160 °C for 12-13 minutes, until the brownies are firm on the surface but still moist inside. A toothpick may come out with a little sticky batter from the centre – that's a good brownie consistency.
Assembly and serving
- Remove the muffin moulds from the airfryer and let the brownies cool completely on a wire rack for at least 60 minutes before turning them out of the moulds. They must be cold all the way through, otherwise the ice cream will melt.
- Halve each brownie horizontally with a sharp knife so you get two round discs per muffin – a total of 8 bottom and 8 top slices.
- Take 4 dl raspberry ice cream out of the freezer and let it soften for 2-3 minutes. Place a generous spoonful of ice cream on each bottom brownie slice and gently press the top slice down on top, so the ice cream is pushed out to the edge.
- Decorate the ice cream sandwiches with 100 g fresh raspberries and serve immediately, or return them to the freezer for 10 minutes for a firmer bite.
Notes
Tips for the perfect result:
The brownies must be COMPLETELY cold before you halve them – otherwise they will crumble and the ice cream will melt straight away. You can give them an extra 20-30 minutes in the freezer before assembly so the cut surface is firm all the way through. Variation:
Swap the raspberry ice cream for vanilla, chocolate or strawberry ice cream, and vary the topping with toasted almond flakes, crumbled white chocolate or a drizzle of caramel sauce. A pinch of ground chilli or espresso powder in the brownie batter gives it a grown-up twist. Serving:
Serve the ice cream sandwiches on chilled plates so the ice cream holds its shape a little longer. A dusting of icing sugar and fresh mint leaves makes the dessert extra elegant for guests. Portion size:
If your airfryer is smaller, you can bake the muffin moulds in two batches – keep the batter in a cold bowl in the meantime, so it doesn't separate.
The brownies must be COMPLETELY cold before you halve them – otherwise they will crumble and the ice cream will melt straight away. You can give them an extra 20-30 minutes in the freezer before assembly so the cut surface is firm all the way through. Variation:
Swap the raspberry ice cream for vanilla, chocolate or strawberry ice cream, and vary the topping with toasted almond flakes, crumbled white chocolate or a drizzle of caramel sauce. A pinch of ground chilli or espresso powder in the brownie batter gives it a grown-up twist. Serving:
Serve the ice cream sandwiches on chilled plates so the ice cream holds its shape a little longer. A dusting of icing sugar and fresh mint leaves makes the dessert extra elegant for guests. Portion size:
If your airfryer is smaller, you can bake the muffin moulds in two batches – keep the batter in a cold bowl in the meantime, so it doesn't separate.
Nutrition
Calories: 520kcalCarbohydrates: 58gProtein: 7gFat: 29gSaturated fat: 17gPolyunsaturated fat: 1gMonounsaturated fat: 8gCholesterol: 95mgSodium: 85mgPotassium: 260mgFiber: 4gSugar: 44gVitamin A: 650IUVitamin C: 8mgCalcium: 60mgIron: 3mgNet carbohydrates: 54g
