Ingredients: 

• 1 Phillippa's Belgian Chocolate Brownie refrigerated
• 1 cup of quality vanilla ice-cream, slightly softened
• 1/4 cup chopped raisins (can be rum-soaked) or chopped glacé ginger 

Method: 

1. With a hot bread knife, and a sawing motion cut the brownie evenly in half (horizontally). 
2. Slide the cake board supplied between the slices to remove the top.
3. Use a knife to spread the ice-cream on the base layer to the edges. 
4. Sprinkle your choice of flavouring over the ice-cream.
5. Replace the top piece. Slide the cake board out and return it to under the base. Wrap in baking paper and refreeze for 2 hours minimum.
6. Cut into bite sized pieces with a hot bread knife and serve.