Donna Hay’s candy-cane ice cream with brownie can be prepared in advance and saved for the big day – the perfect festive treat.
MAKES 2 LITRES
2 litres shop-bought vanilla ice cream
100g shop-bought chocolate brownie (about 1 brownie), roughly chopped
8 candy canes, coarsely crushed
Step 1 Place a 2-litre-capacity metal container in the freezer until ready to use.
Step 2 Scoop the ice cream into the bowl of an electric mixer and beat on low speed for 1-2 minutes or until softened. Add the brownie and three-quarters of the crushed candy cane and fold to combine. Spoon into the chilled tin. Sprinkle the ice cream with the remaining crushed candy cane and freeze for 3-4 hours or until set.
Buy Donna’s Christmas book with 20% off
Christmas Feasts and Treats by Donna Hay is published by Fourth Estate, price £20. To order a copy for £16 until 8 December, call 01603 648155 or go to mailshop.co.uk; p&p is free on all orders.
Visit donnahay.com.au for ideas, recipes, inspiration and more
