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Gallery Read the full recipe after the video. Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 12 blondie ice cream cake
Ingredients Blondie 1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan 1 3/4 cups unbleached all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1 1/3 cups packed light-brown sugar 1/3 cup granulated sugar 2 large eggs, room temperature 1 1/3 cups semisweet chocolate chips 2 quarts vanilla ice cream, softened Sauce 1/2 cup granulated sugar 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/2 cup heavy cream 1 1/2 ounces finely chopped semisweet chocolate (1/3 cup)
Cook’s Notes When you make caramel, there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.)
Gallery Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 12 blondie ice cream cake
Gallery
Read the full recipe after the video.
Read the full recipe after the video.
Recipe Summary prep: 45 mins total: 4 hrs 15 mins Servings: 12
Recipe Summary
prep: 45 mins total: 4 hrs 15 mins
Servings: 12
prep: 45 mins
total: 4 hrs 15 mins
prep:
45 mins
total:
4 hrs 15 mins
Servings: 12
12
blondie ice cream cake
blondie ice cream cake
Ingredients
Ingredients
1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan 1 3/4 cups unbleached all-purpose flour 1 teaspoon baking powder 3/4 teaspoon kosher salt 1 1/3 cups packed light-brown sugar 1/3 cup granulated sugar 2 large eggs, room temperature 1 1/3 cups semisweet chocolate chips 2 quarts vanilla ice cream, softened
1/2 cup granulated sugar 3 tablespoons unsalted butter 1/4 teaspoon kosher salt 1/2 cup heavy cream 1 1/2 ounces finely chopped semisweet chocolate (1/3 cup)
Directions
Blondie:Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk together flour, baking powder, and salt.
Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Add flour mixture, stirring just until combined (do not overmix). Fold in chocolate chips to evenly incorporate. Scrape batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan, then lift out using parchment.
Using the base of an 8-inch springform pan as a guide, cut half of the cake into a round. Cut remaining half into 3/4-inch cubes. (Reserve scraps for snacking.) Place cake round in bottom of springform pan.
Stir 1 1/2 cups cake cubes into softened ice cream, reserving remaining cubes. Spread ice cream over cake in pan. Wrap in plastic and freeze until very firm, at least 6 hours and up to overnight.
Sauce:In a small saucepan, stir together sugar and 3 tablespoons water. Place over low heat until sugar is dissolved. Cover and bring to a steady boil, then uncover and cook, swirling occasionally, until deep amber, 6 to 8 minutes total. Remove from heat; whisk in butter, salt, and cream (it will bubble up). Add chocolate, stirring until just combined. Transfer to a heatproof bowl and refrigerate, stirring occasionally, until mixture is cool and has consistency of thick hot fudge, 30 to 45 minutes.
Remove cake from freezer. Use a sharp knife dipped in warm water and wiped dry to loosen cake from sides of pan, then unlatch and remove. Transfer cake to a serving plate. Pour cooled sauce over top, allowing it to drip down sides. Freeze again, at least 1 hour. Garnish with remaining cake cubes. Slice with a sharp knife dipped in warm water and wiped dry before each cut; serve.
Cook’s Notes When you make caramel, there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.)
Cook’s Notes
When you make caramel, there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.)
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All Reviews for Blondie Ice Cream Cake
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Blondie Ice Cream Cake
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
