Combine chewy, decadent blondie with creamy chocolate ice cream. An indulgent dessert you know you want to be a part of.
Blondies are a delicious treat, very similar to brownies in look, taste and texture. Like brownies, chopped up pieces of blondie work magically in ice cream. When frozen, they don’t form into hard bullets like chocolate chips or ice like fruit often does. No, the humble blondie stays true to form. A wondrous sweet morsel that stays chewy in the most extreme of cold temperatures and compliments chocolate ice cream surprisingly well.
The idea to develop this recipe all started when I stumbled onto this blondie ice cream on holiday recently. I liked the ice cream but didn’t have much experience with blondies so did a bit of quick research. Basically, they’re a lighter coloured version of brownies but you’ll substitute vanilla for cocoa and also add brown sugar. As is often the case with my recipes, I made a few changes with this recipe by leaving out the brown sugar and added in some milk chocolate.
Watch my video on how to make blondie ice cream
I’ll break this blondie ice cream recipe into two parts: firstly you’ll need to make the blondie. I recommend making this in advance and freezing for at least a couple of hours before making your ice cream. Frozen add-ins will improve the texture of your ice cream because they don’t lower the temperature of the ice cream. Adding room temperature extras will cause the ice crystals to melt and then form larger ice crystals as it refreezes.
Part 1: Making the Blondies
You’re going to need the following ingredients to make blondies:
- 3/4 cup milk chocolate
- 1/2 cup butter
- 2 eggs
- 1 tsp vanilla
- 1 cup sugar
- 1 1/2 cups plain flour
- Set up a bain marie and melt the chocolate and butter. You’ll need to do this on a low heat as chocolate doesn’t cope well with excessive heat.
- Add the vanilla, eggs and sugar and combine.
- Finally add the flour and mix until combined.
You mixture should look something like this bowl below
Add your mixture to a lined brownie tray and cook for about 20 minutes on 180c. I like mine a little undercooked so that it’s a really fudgey texture. Keep baking yours a little longer if you prefer.
Sous chef is happy with the end result
The hard bit is not eating all the blondies before you make the ice cream.
I usually douse my blondies that aren’t being used in ice cream with icing sugar.
These ones can be added to the ice cream. So drop them into an airtight container and freeze them.
Part 2: Making the Ice Cream
Here’s what you need to make the ice cream:
- 2 cups thickened cream
- 1 cup milk
- 1 Tbsp skim milk powder (optional)
- 1 cup sugar
- 1 Tbsp cocoa
Which all ingredients until well combined and the sugar is mixed in.
At this point it’s best to cool the mixture for at least an hour. Once that’s done, add to your ice cream machine and churn as per manufacturers instructions.
No ice cream machine? Watch the video at the top of this page for instructions on how to make without an ice cream machine.
As the ice cream is almost ready, drop in the pieces of blondie. Then add to an airtight container and freeze for at least two hours.
The finished blondie ice cream.
A creamy chocolate ice cream which goes so well with those chunks of blondie.
Or serve on its own in a bowl with a few of those crispy biscuit stick things.