This is a version of Molly’s favorite ice cream growing up that had blondies in it. When it was discontinued, she was super bummed, so this is her recreation with her ideal amount of blondies (it’s a LOT of em). The blondies have marshmallow creme in the batter which keeps them extra ooey and gooey, even when they’re frozen. Growing up, Molly loved the chocolate shell on top of her ice cream and thought it was wizardry. Turns out, it’s just coconut oil and chocolate! For this one she uses ground raspberry powder to give the topper a tart, pretty in pink flavor and color, AND it’s texturally satisfying on the orange blossom blondie ice cream!
| Level: | Easy |
| Total: | 4 hr 45 min |
| Active: | 35 min |
| Yield: | 8 servings |
Ingredients
- Vegetable oil cooking spray, for the baking pan
- 1 cup (200 grams) packed light brown sugar
- 1/2 cup (100 grams) extra-virgin olive oil
- 1 teaspoon orange blossom water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg, at room temperature
- Zest of 1/2 orange
- 1 cup (130 grams) all-purpose flour
- 1 cup (96 grams) marshmallow creme
- 1/3 cup (46 grams) pine nuts, toasted
- Flaky salt
- Two 14- to 16-ounce containers good-quality vanilla ice cream (see Cook’s Note)
- White Chocolate-Raspberry Shell, recipe follows
- Sprinkles, for serving
- 6 ounces (170 grams) white chocolate chips
- 3 tablespoons (38 grams) unrefined coconut oil
- 2 tablespoons freeze-dried raspberry powder (see Cook’s Note)
Instructions
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Grease an 8-by-8-inch metal baking pan with cooking spray and line with enough parchment paper to allow 1-inch overhangs on all sides.
- In a large mixing bowl, whisk together the brown sugar, olive oil, orange blossom water, vanilla, kosher salt, egg and orange zest until smooth. Switch to a rubber spatula and stir in the flour. Fold in the marshmallow creme to incorporate (a few streaks of white at the end are okay). Scrape the batter into the prepared pan and spread it out evenly. Scatter the pine nuts over the surface, pressing lightly so they stick, and sprinkle with a good pinch of flaky salt.
- Bake until golden around the edges but still slightly wet in the center; begin checking for doneness at 22 minutes. Let cool completely in the pan. Using the paper overhangs, carefully lift the blondies out. Remove the parchment, place onto a baking sheet and refrigerate until firm, at least 1 hour.
- Remove the ice cream from the freezer about 10 minutes before you’re ready to use it. Using a sharp knife, cut the blondies into bite-sized pieces. Transfer the ice cream to a large bowl and mash with a wooden spoon or stiff spatula to smooth it out a bit, then scatter in the blondies. Fold and mash the ice cream to incorporate the blondies, then transfer the mixture to a lidded container and freeze until solid again, at least 2 hours.
- To serve, use an ice cream scoop dipped in hot water and scoop the ice cream into serving dishes. Spoon the White Chocolate-Raspberry Shell over top and top with sprinkles, letting the shell harden.
- Combine the white chocolate chips and coconut oil in a double boiler and melt over low heat. Stir until smooth. Remove from the heat and stir in the raspberry powder until smooth and pink. Let sit for 10 minutes to cool and thicken slightly, then stir again before using.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 762 |
| Total Fat | 43 g |
| Saturated Fat | 18 g |
| Carbohydrates | 87 g |
| Dietary Fiber | 2 g |
| Sugar | 68 g |
| Protein | 9 g |
| Cholesterol | 74 mg |
| Sodium | 524 mg |