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Blondie Ice Cream Cake

Recipe photo courtesy of Ryan Liebe

Rich, buttery blondie serves as the base of this show-stopping cake and is also folded into the vanilla ice cream filling.

Source: Martha Stewart Living, July/August 2017
Total Time Prep Servings





Cook's Notes

When you make caramel, there are a few secrets to avoiding crystallization. First, heat it initially over a low flame, so that all the sugar crystals fully melt before the mixture boils. Next, once the sugar is all melted, put a lid on the pan until the mixture comes to a steady boil. (The steam created washes down the sides of the pan and prevents new sugar crystals from forming.)

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How would you rate this recipe?
  • gst1962
    6 AUG, 2017
    I had trouble with this recipe: firstly, my springform pan was not 8", it was a bit larger. Nonetheless, with determination, I cut the cookie circle within the pan and took most of the side parts and ended up squeezing them back inside the pan's circle to "fit" the bare spots of the cookie. Second mishap, even though the glaze was at room temperature, the glaze still managed to melt away some of the top of the ice cream and run down the sides more than stay on the top. Not sure what went wrong, but it sure did not look like the "ribbons" shown in the video. Maybe chilling the glaze next time may make the difference!
    • MS12545194
      25 OCT, 2017
      Question. I would like to make this a slab cake. If I make an extra blondie will I have trouble using the same quantities

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