Orange Blossom Blondie Ice Cream with White Chocolate-Raspberry Shell
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 762
- Total Fat
- 43
- Saturated Fat
- 18
- Carbohydrates
- 87
- Dietary Fiber
- 2
- Sugar
- 68
- Protein
- 9
- Cholesterol
- 74
- Sodium
- 524
- Total: 4 hr 45 min (includes cooling, chilling and freezing times)
- Active: 35 min
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
White Chocolate-Raspberry Shell:
6 ounces (170 grams) white chocolate chips
3 tablespoons (38 grams) unrefined coconut oil
2 tablespoons freeze-dried raspberry powder (see Cook's Note)
Directions
- 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.
White Chocolate-Raspberry Shell:
- 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.
Cook’s Note
Two pints yields a blondie ice cream extravaganza. If you prefer more ice cream to blondies ratio, add 1 more pint of ice cream. For the White Chocolate-Raspberry Shell: If using whole, freeze-dried raspberries for the raspberry powder, add them to the bowl of a food processor or an electric spice grinder and pulse until the raspberries are very finely ground into a powder.