Chocolate brownie and banana ice cream – chocolate and beetroot brownie served with banana crumble ice cream and a raspberry and vanilla coulis


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  • g McDougalls Brownie Mix
  • g Cooked beetroot
  • ml Water
  • g McDougalls Crumble Mix
  • g Frozen Banana
  • ml Fat free vanilla yoghurt
  •   25 Fresh raspberries
  • g Frozen raspberries
  • g Fresh mint leaves
  • ml Honey
  • g Icing sugar
  • g McDougalls Thickening granules


  • 1

    Step 1

    Preheat the oven to 180
  • 2

    Step 2

    Place 60g of yoghurt into the freezer.
  • 3

    Step 3

    Put the cooked beetroot, 10ml of water and brownie mix into a blender and wizz until it becomes a thick paste.
  • 4

    Step 4

    Using a non-stick cupcake pan (I use a silicon one) Divide the brownie mix equally into 4 and bake for 10-15 minutes, the brownies should have a crusty top but still feel soft to touch. Set aside to cool.
  • 5

    Step 5

    Spread the crumble mix out on a baking tray and bake for 8-10 minutes until dark golden brown. Set aside to cool.
  • 6

    Step 6

    Put the frozen raspberries, honey and 50ml of water into a pan and place on a medium heat on the hob, cook until the mixture reduces and thickens slightly. Stir occasionally to prevent sticking. Add the thickening granules and stir for a further 2 minutes. Remove from heat and leave to cool.
  • 7

    Step 7

    Once cooled, pass the raspberry mix through a sieve, throw away the seeds. Put just over 1/3 of the coulis into a separate bowl and mix in 20g of the yoghurt. Pour into 2 sauce bottles and set aside
  • 8

    Step 8

    In a blender, put the frozen banana and 60g of vanilla yoghurt and blend until smooth, mix in the cooled crumble and return to the freezer.
  • 9

    Step 9

    Remove the brownies from the mould by running a knife around the edge and gently ease them out, dust with icing sugar.
  • 10

    Step 10

    To plate - Diagonally across the middle of the plate, dot 8 dots, (4 raspberry, 4 vanilla) of the coulis’s alternating between the two, then using a chopstick and starting at the top of the line drag it down the centre to create a “heart” pattern. Place the brownie in the bottom left corner and top with 2 fresh raspberries and a mint leaf, scoop out a ball of ice cream and place in a small bowl in the opposite corner to the brownie.


  • 200 g McDougalls Brownie Mix
  • 50 g Cooked beetroot
  • 60 ml Water
  • 40 g McDougalls Crumble Mix
  • 120 g Frozen Banana
  • 80 ml Fat free vanilla yoghurt
  • 25 Fresh raspberries
  • 80 g Frozen raspberries
  • 1 g Fresh mint leaves
  • 6 ml Honey
  • 3 g Icing sugar
  • 2 g McDougalls Thickening granules