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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?
  • ksbrzoz
    25 JUL, 2018
    I tried to make the glaze twice. The first time, it completely hardened when the butter and cream was added. Next time was thing, but although I cooled it in the fridge for 50 minutes and it felt cool, it still melted the ice cream. Glaze and ice cream were all over the floor. Finally got it back in the freezer to refreeze, but then could not cut through the frozen bottom. Each item tasted good, but it just did not work all together.
  • cwokas
    16 APR, 2018
    I followed the recipe to a tee and it looked beautiful. I brought it to a dinner party and though I cut through the ice cream section with no problem but the frozen blondie base was impossible to cut through. It was a mess to serve and I am very disappointed. I'm surprised this problem wasn't discovered in your test kitchen. Although what I tasted was delicious, I threw the recipe away.
  • 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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