Mr. RK loves chocolate. His favorite dessert is something chocolate with some chocolate on top, covered in chocolate. When it came to making a special Valentines Day treat, I wanted to make a dessert with all of his favorite ingredients. I started with some chocolate brownies, which I covered with chocolate ice cream and topped with chocolate chips, chopped almonds and raspberries. Then, just to be sure I had enough chocolate, I drizzled the top with fudge sauce. I think I got it all in there.
I started by making some brownie batter, which I baked in individual tart pans. I used a recipe that I found on Mostly Food Stuffs’ website. It’s unusual in that it’s made with melted ice cream in place of much of the fat. I think that the gums in the ice cream help with the texture, they’re thin but nice and chewy.
Then I got together all of Mr RK’s favorite snack foods, almonds, raspberries and chocolate chips.
Next, I filled the tarts with some softened non dairy ice cream. You’ll need to take the ice cream out of the freezer and let is soften up a little so you can fill the tarts.
Then I topped the ice cream with the raspberries..
and then with some chopped almonds. (You can used roasted or raw almonds.)
and finally with some dark chocolate chips.
Pop the tarts into the freezer for about 30 minutes to firm up the ice cream. Remove the tarts from their pan and warm up a little of your favorite fudge sauce to drizzle on top before you serve them. Mr. RK thought his Valentines Day dessert was delicious...of course I ate one too.
Ice Cream Brownie Tarts
Makes 4 tarts - Use organic ingredients whenever possible
3/4 cup unbleached white flour
1/4 cup cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
1/4 cup sunflower oil
1 teaspoon vanilla extract
3/4 cup unbleached sugar
1 pint non dairy chocolate ice cream (I used Almond Dream)
1 6 oz package fresh raspberries
1/3 cup coarsely chopped almonds (roasted or raw)
1/3 cup dark chocolate chips
Fudge sauce to decorate
Spray oil for the pans
Preheat your oven to 350°
Spray four 4 1/2 inch tart pans with (removable bottoms) with oil.
Remove a heaping half cup of ice cream and allow it to melt. (it should melt down to 1/2 cup)
Whisk together the flour, cocoa powder, baking powder and salt in a bowl.
In another bowl, whisk together the oil, vanilla, sugar and melted ice cream.
Pour the wet ingredients into the dry and stir until completely blended, it will be stiff.
Divide the batter equally into the 4 tart pans and spread it out to cover the pans.
Bake for 14 minutes.
Allow to cool completely. You can make the brownies a day ahead.
Soften the remaining ice cream and divide equally onto the top of the four brownie tarts.
Top the ice cream with the raspberries.
Sprinkle the tops with the chopped almonds and the chocolate chips.
Put the tarts in the freezer for 30 minutes or until the ice cream has firmed up.
Warm some fudge sauce.
Remove the tarts from the freezer and drizzle the tops with fudge sauce.
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