Lisa Faulkner chocolate brownie and raspberry ripple ice cream recipe on John and Lisa’s Weekend Kitchen

John Torode and Lisa Faulkner served up delicious chocolate brownie and raspberry ripple ice cream on John and Lisa’s Weekend Kitchen.

The ingredients for the chocolate brownies: 75g dark chocolate, chopped, 50g milk chocolate, chopped, 115g butter, 3 eggs, beaten, 250g caster sugar, 1 tbsp vanilla paste, 100g plain flour, 50g self raising flour and 2 tbsp or 30g cocoa powder.

For the raspberry ripple ice cream: 1 punnet of frozen raspberries, 50ml of shop bought raspberry sauce, 1 large tub of soft scoop ice cream (*be careful not to let the ice cream fully melt, if this happens you must not refreeze it.)


see recipes from Lisa in her book titled: Tea and Cake with Lisa Faulkner available from Amazon now.

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