Blondie Ice Cream Cake

Prep Time:
45 mins
Total Time:
4 hrs 15 mins

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



  • 1 stick plus 6 tablespoons unsalted butter, room temperature, plus more for pan

  • 1 ¾ cups unbleached all-purpose flour

  • 1 teaspoon baking powder

  • ¾ teaspoon kosher salt

  • 1 ⅓ cups packed light-brown sugar

  • cup granulated sugar

  • 2 large eggs, room temperature

  • 1 ⅓ cups semisweet chocolate chips

  • 2 quarts vanilla ice cream, softened


  • ½ cup granulated sugar

  • 3 tablespoons unsalted butter

  • ¼ teaspoon kosher salt

  • ½ cup heavy cream

  • 1 ½ ounces finely chopped semisweet chocolate (⅓ cup)


  1. Blondie:

    Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line with parchment, leaving a 2-inch overhang on long sides; butter parchment. Whisk together flour, baking powder, and salt.

  2. Beat butter with both sugars on medium-high speed until light and fluffy, about 2 minutes. Add eggs, one at a time, beating to combine after each addition. Add flour mixture, stirring just until combined (do not overmix). Fold in chocolate chips to evenly incorporate. Scrape batter into prepared pan; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, 35 to 40 minutes. Let cool completely in pan, then lift out using parchment.

  3. Using the base of an 8-inch springform pan as a guide, cut half of the cake into a round. Cut remaining half into 3/4-inch cubes. (Reserve scraps for snacking.) Place cake round in bottom of springform pan.

  4. Stir 1 1/2 cups cake cubes into softened ice cream, reserving remaining cubes. Spread ice cream over cake in pan. Wrap in plastic and freeze until very firm, at least 6 hours and up to overnight.

  5. Sauce:

    In a small saucepan, stir together sugar and 3 tablespoons water. Place over low heat until sugar is dissolved. Cover and bring to a steady boil, then uncover and cook, swirling occasionally, until deep amber, 6 to 8 minutes total. Remove from heat; whisk in butter, salt, and cream (it will bubble up). Add chocolate, stirring until just combined. Transfer to a heatproof bowl and refrigerate, stirring occasionally, until mixture is cool and has consistency of thick hot fudge, 30 to 45 minutes.

  6. Remove cake from freezer. Use a sharp knife dipped in warm water and wiped dry to loosen cake from sides of pan, then unlatch and remove. Transfer cake to a serving plate. Pour cooled sauce over top, allowing it to drip down sides. Freeze again, at least 1 hour. Garnish with remaining cake cubes. Slice with a sharp knife dipped in warm water and wiped dry before each cut; serve.

    blondie ice cream cake
    Ryan Liebe

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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