Pretzel, Pecan and Honeycomb Ice Cream Cake

• 12 servings
• 30 minutes to prepare

Instructions

Method:

To make the brownie

1. Preheat oven to 180°C/160°Fan/356°F/Gas Mark 4 and line two 8-inch cake tins.
2. Melt butter and chocolate in a pan over a low heat.
3. In a bowl, whisk the eggs, sugar and vanilla extract until light and fluffy
4. Fold the melted chocolate mixture in with the sugar mix. Then fold in the cocoa powder and flour until incorporated.
5. Divide into the tins equally and bake in the oven for 12-15 minutes.
6. Remove and set aside to cool, then freeze for an hour.

To make the cake

7. Preheat the oven to 180°C/160°Fan/356°F/Gas Mark 4 and line a baking sheet with parchment paper.
8. To make the praline pretzels, arrange the pretzels and pecans in an even layer on the baking sheet.
9. Melt the butter, brown sugar, cream and bourbon in a pan set over a medium heat. Bring to a boil and cook, stirring constantly, until the sugar has melted, and the mixture is bubbling and thickened, about 4-5 minutes.
10. Remove from the heat and stir in the vanilla. Pour the praline sauce over the pretzels and pecans, tossing to coat. Bake for 10 minutes, until the praline sauce is baked onto the pretzels. Allow to cool, then roughly chop.
11. Empty the ice cream into a bowl and allow to soften.
12. Remove the brownie from the freezer and spread 2 tbsp of caramel sauce over one of the brownie layers.
13. Layer with half the tub of softened ice cream then sprinkle praline pecan pretzels all over the ice cream and place the other brownie layer on top. Repeat with the other 2 tbsp of caramel sauce and a sprinkling of praline pretzels.
14. Use the remaining ice cream to spread on top and to cover the sides. Decorate with honeycomb pieces and pretzels.
15. Place back into the freezer to set, then serve.

Chef’s Tip:

This is a great make ahead recipe as it will last in the freezer and you can mix it up with different flavour profiles.