Tea-infused Skillet Brownies with Ice-cream

  • Tea-infused Skillet Brownies with Ice-cream

Recipe by Olivia Glen @cakenco_

Easy recipe difficulty rating
Recipe by
recipe chef
Total Time
recipe time total
45 minutes

T2 infused ‘Hot Jam brownie tea’ Skillet Brownies.

Serves 3-4 people


  • 1⁄2 Cup butter
  • 4-5 Tablespoons T2 “Hot jam brownie” loose leaf tea
  • 140g Milk chocolate chips, melted
  • 2 Eggs, room temp
  • 1 1/2 Teaspoons vanilla extract
  • 1/2 Cup sugar
  • 1/2 Cup plain flour
  • 1 Teaspoon baking powder
  • 1/4 Teaspoon salt
*Notes: I would suggest making the Ice-cream recipe the day before


  1. Place T2 Hot jam brownie loose tea leaves in a cheesecloth or tea bag. Melt butter in a small saucepan and place tea bags into the butter to let steep for 10 minutes.
  2. Pre heat oven to 180degrees and oil skillet. Once the tea is done steeping, take out the tea bags and make sure to drain all of the flavour out of the teabags, add in chocolate chips and the residual heat will melt it. If it isn't quite melted, just put it on low heat for a few seconds and it will melt quickly. Set aside and let cool.
  3. In a large bowl, mix together sugar, flour, baking powder and salt. In a smaller bowl, lightly beat eggs with the vanilla extract. Then stir into the cooled melted chocolate. Mix together the wet and dry ingredients until just incorporated. Try not to over mix, or you'll get a cakier brownie!
  4. Bake for 20mins, or less if you want your centre to be very gooey.
  5. Serve with a generous scoop of T2 infused ‘Apricot Jam tart’ Ice-cream.

T2 infused ‘Apricot Jam tart’ Ice-cream.


  • 2 Cups heavy cream
  • 1 Can Sweetened condensed milk (395g)
  • 1 Vanilla bean stick, cut in half length ways
  • 2 Tablespoons loose leaf T2 ‘Apricot Jam tart’


  1. Warm the heavy cream over a medium-low heat until it just starts to steam, stirring occasionally. (Cream should be lukewarm if you dipped your finger in).
  2. Remove the pot from the heat and add the T2 Apricot jam tart loose tea leaves and vanilla. Cover the pot with a lid and let it steep for about 60 minutes. Taste the cream, if you want more flavour, you can let the mixture infuse for longer. (you could also add another tablespoon of the loose leaves).
  3. Strain out the tea leaves with a fine sieve, getting all of the flavour out by pressing down on the loose tea in the sieve. Refrigerate the tea-infused heavy cream until it is completely cold. (If the cream is warm, the fat becomes ineffective as a stabilizer, and your cream will fall flat).
  4. Whip the heavy cream to soft peaks using a hand whisk or electric mixer. Keep a very close eye on the cream the whole time. It can over whip easily and split.
  5. Place the sweetened condensed milk in a large mixing bowl and fold in half of the infused whipped cream. Once that has been fully incorporated, fold in the second half of the whipped cream.
  6. Pour your ice cream into a container or metal dish and place it in the freezer for at least four hours before serving. (Best to set over-night).
  7. Serve with warm T2 infused ‘Hot Jam brownie tea’ Skillet Brownies.

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