- Level: Easy
- Yield: 8 servings
- Nutritional Information Per Serving Serving Size: 1 of 8 | 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
- Total Time: 4 hr 45 min (includes cooling, chilling, and freezing)
- Active Time: 35 min
Transport yourself back to childhood bliss with this indulgent remake of a discontinued favoriteloaded with generous chunks of soft, gooey orange blossom blondies swirled into creamy vanilla ice cream. The magic doesn't stop there: a tangy, pink-hued white chocolate-raspberry shell hardens into a delightful crackly topping, sprinkled with fun garnishes. Marshmallow creme keeps the blondies irresistibly chewy even after freezing, while toasted pine nuts and flaky salt add crave-worthy texture and flavor. Ready to create your own ice cream magic? Dive init's easier than you think and guaranteed to wow!
Ingredients
- Vegetable oil cooking spray, for the baking pan
- 1 cup (200 g) packed light brown sugar
- 1/2 cup (100 g) extra-virgin olive oil
- 1 teaspoon orange blossom water
- 1 teaspoon pure vanilla extract
- 1/2 teaspoon kosher salt
- 1 large egg, room temperature
- Zest of 1/2 an orange
- 1 cup (130 g) all-purpose flour
- 1 cup (96 g) marshmallow creme
- 1/3 cup (46 g) toasted pine nuts
- Flaky salt
- Two 14- to 16-ounce containers of good-quality vanilla ice cream (see Cook's Note)
- White Chocolate-Raspberry Shell: recipe below
- Sprinkles for garnish
White Chocolate-Raspberry Shell:
- 6 ounces (170 g) white chocolate chips
- 3 tablespoons (38 g) unrefined coconut oil
- 2 tablespoons freeze-dried raspberry powder (see Cook's Note)
Instructions
- Position a rack in the center of the oven and preheat to 350F (175C).
- Grease an 88-inch metal baking pan with cooking spray, then line it with parchment paper leaving about 1-inch overhang on all sides.
- In a large bowl, whisk together the brown sugar, olive oil, orange blossom water, vanilla, kosher salt, egg, and orange zest until well combined. Switch to a rubber spatula to fold in the flour. Gently fold in the marshmallow creme, allowing some white streaks to remain. Transfer the batter to the prepared pan and spread evenly. Sprinkle pine nuts over the top, pressing lightly to adhere, then scatter flaky salt over.
- Bake until the edges turn golden and the center still has a slight moisture; start checking around 22 minutes. Allow the blondies to cool completely in the pan. Use the parchment paper overhang to lift them out, remove the parchment, place on a baking sheet, and refrigerate for at least 1 hour until firm.
- Take the ice cream out of the freezer about 10 minutes before mixing. Cut the blondies into bite-size chunks. Put the ice cream in a large bowl and mash lightly with a wooden spoon or spatula to soften. Fold in the blondie pieces, mixing gently but thoroughly. Return the mixture to a lidded container and freeze until fully set, at least 2 hours.
- To serve, warm an ice cream scoop in hot water and scoop the ice cream into bowls. Drizzle the White Chocolate-Raspberry Shell on top and add sprinkles, letting the shell harden before eating.
White Chocolate-Raspberry Shell:
- Melt the white chocolate chips and coconut oil together in a double boiler over low heat, stirring until smooth. Remove from heat, then stir in the raspberry powder until the mixture is evenly pink and smooth. Let it rest for 10 minutes to cool and thicken slightly. Stir again before drizzling over ice cream.
This recipe yields an indulgent treat totaling two pintsperfect for sharing (or not!). Craving more ice cream? Add an extra pint of vanilla for a lighter blondie ratio. Homemade raspberry powder? Just grind freeze-dried raspberries in a food processor or spice grinder until fine.
