Blondie Ice Cream Cake Recipes

WHITE CAKE WITH VANILLA BEAN BUTTERCREAM

Steps:

• For the White Cake: Preheat oven to 325 degrees. Prep 3 6" cake rounds (or 2 8" cake rounds) with a wipe of shortening and dust of powdered sugar. Set aside.
• In a large bowl, whisk together the sour cream, buttermilk, vanilla, egg whites, and vegetable oil until thoroughly combined.
• Sift in the white cake mix. Stir until just combined (don't overmix!), then divide between prepared cake rounds.
• Bake for 25-27 minutes until center is baked through (don't overbake!). Remove from oven, let cool in pan for 5 minutes, then flip out onto a cooling rack until room temperature. I usually wrap mine in plastic wrap and freeze for at least a day before frosting.
• For the buttercream: In a stand mixer fitted with a paddle attachment, whip up the butter until it's light and fluffy. Scrape down the sides, then add in the vanilla, paste, salt, and heavy cream.
• Slowly add in the powdered sugar until you're desired consistency is reached. Add in more heavy cream if you want to thin it out.
• Turn mixer on a high speed for 2 minutes and whip up the buttercream until it's light and fluffy and lighter in color. Turn the mixer to the lowest speed for about 30 seconds to beat out any air bubbles. Hand stir with a wooden spoon to further beat out any air bubbles.
• Assembly: Tape a 6" cardboard cake board to a 8" cake board and place onto a turntable.
• Pipe on a little buttercream in the center and spread around to act as glue for the first cake round.
• Place on the first cake round in the center, then pipe on about a ¼ inch layer of buttercream. Add on the next cake round and repeat.
• Crumb coat the cake, then freeze for at least 10 minutes.
• Add on the final coat, press sprinkles onto the bottom rim of the cake. Hand place any little sprinkles up the sides.
• Using a 1M Wilton piping tip, pipe on swirls on the top, and top with additional sprinkles.

PEANUT BUTTER BLONDIE ICE CREAM SANDWICHES

Steps:

• Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
• In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder. In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter. Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine. Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands. Bake until the centers are just set, begin checking for doneness at 23 minutes. Cool in the pans completely.
• While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency. Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan. Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream. Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
• Using the parchment wings, lift the whole thing out of the pan and onto a cutting board. Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares. Wrap individually in plastic wrap or place in an airtight container and store in the freezer.

CLASSIC BLONDIES

Steps:

• Preheat oven and prepare baking dish: Preheat the oven to 350°F (175°C). Lightly butter and flour an 8x8-inch (20 cm x 20 cm) pan.

BLONDIE ICE CREAM CAKE

Steps:

• 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.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter a 9-by-13-inch baking pan. Line the pan with parchment, leaving an overhang, then butter the parchment.
• Whisk the flour, baking powder and salt together in a medium bowl and set aside. In another bowl, whisk the melted butter and brown sugar together until combined. Add the vanilla and eggs and stir to combine. Fold the flour mixture into the wet ingredients, being careful not to overmix. Fold in the walnuts and 1 cup of the chocolate chips. Pour the batter into the prepared pan and smooth the top. Scatter the remaining 2 tablespoons chocolate chips over the batter.
• Bake until the top is a light golden brown, 20 to 25 minutes, being careful not to overbake. Let cool on a wire rack. Remove the blondies from the pan and transfer to a cutting board. Cut into rectangles, sprinkle with flaky salt and serve.

BLONDIES

Steps:

• Preheat the oven to 350 degrees F. Butter and flour 9 x 13-inch baking pan. In a small sauce pan melt the butter. Put the light brown sugar in a large bowl, add the butter, and stir to combine. Cool to room temperature. Beat in the eggs and vanilla. In a medium bowl, whisk together the flour, baking powder, and salt. Add the flour mixture into the wet ingredients, mixing just until a smooth batter is formed. If using the chips, stir them into the batter. Transfer the batter to the prepared pan. Bake until lightly browned and toothpick inserted in the center come out clean, about 20 minutes. Cool the blondies in the pan slightly before inverting them onto a cooling rack. Cool completely. Cut into 8 squares and serve.
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