Blondies are similar to brownies in look, taste and texture. Like brownies, chopped up pieces of blondie work well in ice cream.
When frozen, they don’t form into hard bullets like chocolate chips or ice like fruit often does. Instead, it stays chewy frozen and compliments chocolate ice cream surprisingly well.
Video: how to make blondie ice cream
Make the blondie in advance and freeze it for at least a couple of hours before making the ice cream. Adding room temperature extras will cause the ice crystals to melt a little, resulting in 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.
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 a little longer if you prefer.
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.
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.