Rainbow Brownie Ice Cream

Rainbow Brownie Ice Cream

You will need:

  • 500g pkt Betty Crocker® Rainbow Brownie Mix
  • 1/4 cup water
  • 1/4 cup vegetable oil
  • 1 egg, lightly beaten
  • 2 litres of good-quality softened vanilla ice-cream
  • ice-cream cones, optional, to serve
40 Mins

Follow these basic steps

  1. Preheat oven for 10 minutes at 180°C/350°F (160°C fan-forced oven). Grease a 27cm x 17cm x 3cm slice pan with oil or cooking spray. Line the base and sides with baking paper.
  2. Stir Brownie Mix, water, oil and egg in a medium bowl until just combined. Do not use an electric mixer. Spread evenly in pan. Sprinkle with M&M's® MINIS.
  3. Bake for 25-30 minutes or until a skewer inserted near the centre comes out almost clean. Cool in pan for 15 minutes. Gently remove from pan, remove paper and cool on a wire rack. Trim edges with a sharp knife. Cut brownie in half. Reserve half for another use.
  4. Crumble half of the brownie into chunky pieces and gently fold through ice-cream. Spoon into ice cream container and return to freezer. Freeze for several hours or until firm. Serve scooped into bowls.

* Australian Standard Measuring Cup used.