Inspired by a recipe on MyRecipes.com I decided to make a sort of chocolate and peanut butter arctic/swiss roll. I figured that by combining three of my favourite things - brownies, peanut butter, and ice cream, what could go wrong? I used a box brownie mix to speed up the recipe but obviously you can use your own brownie recipe if you have a favourite.
Peanut butter and Caramelita ice cream brownie roll
1 pint Movenpick Caramelita ice cream
1 tablespoon honey
1 tablespoon vanilla extract
1 cup creamy peanut butter
1. Preheat the oven according to the brownie mix instructions. Grease a rectangular baking tin (I used a 12 x 15" roasting tin - I'd recommend something slightly smaller) and line with baking/parchment paper. The package instructions will probably recommend an 8"x8" brownie tin but you need a rectangular baking tin in order to achieve the shape required for the roll effect.
2. Prepare the brownie mix according to the package instructions and pour the batter into the tin. You want to aim for about half of the thickness you would usually use for brownies to achieve the 'swiss roll' effect. Use a spatula to smooth the surface of the batter.
3. Because of the difference in thickness, the brownie mixture will probably take a little less time and you want to take it out when it is just done - mine took between 15 and 20 minutes (the instructions recommended 20-25 minutes). Remove pan to a wire rack and let brownie cool.
4. Once brownie has cooled, run a knife along sides of pan to loosen it. Place a piece of parchment as big (or larger) as your baking tin and invert brownie onto a baking tray and peel off parchment.
5. Refrigerate ice cream to soften, should take about 10 to 20 minutes. In a medium bowl, mix honey, vanilla and peanut butter. Using a knife or spatula, carefully spread peanut butter mixture evenly over brownie, leaving a 1-inch border on each long side.
6. Using a spoon, scoop out thin slabs of softened ice cream and arrange along center of peanut butter layer. Spread ice cream just down middle of brownie.
7. With one long side of pan facing you, carefully lift parchment under brownie and roll brownie into a swiss roll, laying it seam side down to seal. Put in freezer immediately and freeze for at least 2 hours. Dust with unsweetened cocoa powder, if desired.
I took this out of the freezer after a few hours and sliced it up like swiss roll and it was incredible. The hard crust of the brownie, the smoothness of the peanut butter and then the creamy ice cream were the perfect combo!
Even though I just ate some more of this about half an hour ago, just looking at those photos is making me want to head to the freezer again!
I'm excited that I still have two more flavours to try - do you have any recommendations for recipes I should try with these? (Or shall I just go back to my old ways of spoon and tub....?)