A frozen classic with a modern twist. Once found it your nan’s freezer, I’ve made this into the perfect way to end the day, plus more indulgent and low sugar! What more could you want?
Serves 4
Ingredients
- 125g unsalted butter
- 2️50g coconut sugar
- 2 free range eggs
- 3tbsp sugar free chocolate syrup (plus extra for drizzling)
- 110g self-raising flour
- 1tsp baking powder
- 30g cocoa powder
- 1 tub of chocolate hazelnut ice cream
Method
1) Grease a square tin with a little bit of butter or cooking oil, before pre-heating the oven to 180C.
2) Place all of the ingredients (except the ice-cream) into a large bowl and combine using an electric whisk. I find this is easier if the butter is melted!
3) Pour the mixture evenly into the tin and put in the oven for 25-30 mins - so the cake springs back when you touch the top.
4) Leave it to cool for a couple of hours or overnight.
5) Once cooled, use a circular cookie cutter to make four shapes.
6) The next step is to cut them all in half horizontally - making sure to carefully cut in a straight line.
7) Now get your ice-cream! Using the same cutter, form four ice-cream circles for your filling.
8) Assemble the ‘sandwich’ carefully and go crazy with the toppings! I used the leftover cake from the tin to sprinkle over the top and more chocolate syrup.