Desserts & Baking

FANTASTICAL™ ice-cream bars

Makes 20
Easy
20 minutes, plus chilling time
20 minutes

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Ingredients

Method
  • 615 g box Woolworths Easy to Bake Chocolate brownie mix
  • 1 L Woolworths FANTASTICAL™ Soft Scoop berry-flavoured ice cream
  • 50 g Woolworths FANTASTICAL™ multi coloured eggs, plus extra to decorate
  • 100 g Woolworths white chocolate drops, melted
  • 100 g Woolworths caramel drops, melted
  • 100 g Woolworths 70% cocoa dark chocolate drops, melted
  • sprinkles, to decorate


1. Preheat the oven to 180°C. Grease and line two 20 x 20cm square baking tins.

2. Make the brownie mixture according to package instructions. Divide the mixture between the 2 prepared baking tins and bake for 18–20 minutes, or until a skewer comes out clean. Allow to cool.

3. Spoon the ice cream over one of the brownies, making sure not to mix the ice cream as you will lose the beautiful colour of the swirls. Stud with a few FANTASTICAL™ eggs and top with the other half of the brownie. Freeze overnight.

4. Remove from the freezer and slice into 30 bars. Dip or pour melted chocolate over the brownie bars and decorate with sprinkles and FANTASTICAL™ Eggs.

Cook's note: These bars keep well in the freezer. Serve larger slices for a FANTASTICAL™ dessert.

Photography: Sadiqah Assur-Ismail
Recipes and Production: Jacqueline Burgess
Food assistant: Ellah Maepa

Find more ice cream recipes here.

Woolworths offers a wide variety of ice cream flavours in 2-litre tubs. Choose between Soft Scoop ice cream, flavoured with chocolate, caramel or berry sauce, or dairy ice cream – a luxurious chilled dessert made with full-cream milk and flavoured with salted caramel sauce, roasted almond pieces, cookies and cream, mint choc chips and many more flavours. Available in store or online. 


Shop at Woolworths. 

Jacqueline Burgess

Recipe by: Jacqueline Burgess

Food stylist Jacqueline Burgess has been working with TASTE for the past six years. She loves coming up with wholesome recipes – whether low and slow or fast 'n fresh.

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