Blog Post

Ultimate Boysenberry Ice Cream Pairing

Brian Thomas • May 5, 2020

Annabel Langbein's Ultimate Chocolate Brownie is a dream pairing for our Champion Boysenberry Ice Cream...

We take ice cream on its own, in a tub or in a cone; but ice cream is probably best when it's paired with something spectacular that showcases the ingredients and flavours of both.

So we've chosen Annabel Langbein's Ultimate Chocolate Brownieto pair with our Champion Boysenberry Ice Cream.

Annabel is one of NZ's most loved Celebrity Cooks, foodwriters and publishers and she's based in PURE New Zealand Ice Cream's lakeland hometown of Wānaka.

When asked what’s in this deliciously moreish brownie, Annabel says "...they’ll never guess my secret ingredient – dates. As well as making it extra-rich and moist, the dates make it a whole lot better for you than the everyday brownie, adding a healthy quotient of antioxidants, fibre, vitamins and essential nutrients such as iron. Some dates are much drier and harder than others so may take longer to soak and become soft."

On the other hand, there's no secret ingredient in our Boysenberry Ice Cream - just plump Nelson berry fruit with its natural antioxidant properties, fresh whole cream and cane sugar, all brought together to create a burst of creamy, intense berry flavour in the way only PURE can.

Lets' get down to it:

Prep time: 10 mins + standing | Cook time: 50 mins | Makes: 30 pieces

  • 2 cups chopped dates
  • 1 tsp baking soda
  • ¾ cup boiling water
  • 200g / 6½ oz finely diced butter, at room temperature
  • 4 eggs
  • 2 tsp vanilla extract
  • 2 cups caster sugar / superfine sugar
  • 1 cup dark cocoa, sifted
  • 1 cup flour
  • ½ tsp baking powder
  • 250g / 8 oz dark chocolate chips or chopped dark chocolate (I use Whittaker's 72% Cocoa Dark Ghana)

Preheat oven to 160°C / 325°F and line a 30cm x 24cm / 12 inch x 9 inch slice tin with baking paper.

Put dates in a large bowl, add baking soda and boiling water and stir to combine. Add finely diced butter and stir until melted. Leave to stand for 20 minutes.

Mash softened dates with a fork to break them up to a creamy consistency. Stir in the eggs and vanilla until well combined. Stir in the sugar, then add the cocoa, flour and baking powder and stir until smooth. Stir in the chocolate chips or chunks.

Smooth into prepared tin and bake until it is set in the middle and begins to come away from the sides of the tin (about 50 minutes). Cool before cutting into squares. Stored in a sealed container it will keep for a couple of weeks.

Serving suggestion

When the Brownie is almost cool enough to eat, take out your Boysenberry Ice Cream and remove the lid to allow to soften for 3-5 minutes. The ice cream is naturally soft and creamy so don't over do it.

When the brownie is cool and the ice cream is just right, take your favourite china plate and a fork and pop one or two scoops of the Boysenberry Ice Cream on top of the brownie. Stand back and admire the deep magenta of the ice cream and leathery brown of the brownie and then begin to eat slowly, savouring this heavenly pairing...

For more information on our ice creams or for pairing suggestions, Contact us or Register Now for our news and specials.

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