Blondie Ice Cream Cake

Blondie ice cream cake is a treat for your sweet tooth. You just have to have some cake left to make Blondie ice cream cake. You can give a little flavor of coffee to Blondie ice cream cake. Blondie ice cream cake is super easy to make and also very tasty to serve. The recipe for Blondie ice cream cake is recommended by Zarnak Sidhwa
The amazing taste of Blondie takes Blondie ice cream cake to another level. Blondie ice cream cake is a soft dessert. Blondie ice cream cake is very presentable in front of the guests. Blondie ice cream cake is a very delightful recipe. You can also add white chocolate chips to Blondie ice cream cake. Blondie ice cream cake is the best to have at anytime. Hope you find the recipe for Blondie ice cream cake very well.

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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)
How to make Blondie Ice Cream Cake


1. 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.
2. 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.
3. 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.
4. 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.
5. 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 a consistency of thick hot fudge, 30 to 45 minutes.
6. Remove cake from freezer. Use a sharp knife dipped in warm water and wiped dry to loosen cake from sides of the 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.
Posted By: Tazeen Hassan, Karachi

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