You’ve been asking me to make a salted caramel ice cream for a while because you love it. GUESS WHAT? I do too. So here’s an ice cream flavour for people who love all things caramel: salted caramel ice cream with blondies. And of course, you don’t need an ice cream machine to make it.
I love blondies, sometimes more than brownies :O! Don’t tell anyone, though. Blondies have a texture similar to brownies only without chocolate and are made with brown sugar. That means they’re very caramelly! This ice cream has a vanilla ice cream base, a salted caramel marbling and blondies.
If you’re thinking “Lorena, I love blondies but am CRAZY for brownies” then don’t worry, I have something for you. A while ago I made a peanut butter ice cream with brownies and pretzels and it’s INSANELY GOOD. So if brownies are your jam, go for that recipe. Blondies and brownies are soft even when frozen. That’s because of the sugar content in them. The more sugar a preparation has, the less it will freeze. That’s why the amount of sugar is really important in the formulation of ice cream recipes.
If you are scared of or don’t want to make salted caramel sauce, you can also replace it with praline made with any nut. It adds that caramel taste as well, while also adding a crispy component. I would say don’t make both because it would be too much. Both recipes start with a direct caramel, and to make the sauce you add cream, and to make the praline you add nuts.
Ingredients
Para los blondies
- 120 g unsalted butter
- 180 g brown sugar
- 1 egg
- 1 tsp vanilla extract or vanilla essence
- 150 g all-purpose flour
- ½ tsp salt
For the salted caramel
- 80 g granulated sugar
- 80 g whipping cream hot (you can heat it up in the microwave for a few seconds)
- ⅛ tsp salt
For the vanilla ice cream
- 400 g condensed milk
- 600 ml whipping cream cold
- 2 tsp vanilla extract or vanilla essence
Instructions
For the salted caramel
- Place the sugar on a pan over medium heat. Let it become a pale golden colour and don't use any tools to mix it. Just use the handle of the pan to swirl it around if needed.
- Once golden, add the cream and salt and whisk quickly and vigorously. Be careful here because it will bubble up and it's very hot.
- Remove the sauce from the pan. Let it cool down completely. If it thickens too much, you can reheat it and add a splash of boiling water to adjust it. Separate half the caramel sauce for the ice cream, the other half is for serving.
For the blondies
- Use a whisk to mix the butter, sugar and egg until paler in colour. Add the vanilla, flour and salt and incorporate them using a spatula.
- Line a 20x20cm / 10inx10in pan with baking paper and pour the mix in. Level it using a spatula and sprinkle extra chocolate and coarse salt on top. Bake in a preheated oven at 180°C/350°F for 10-12min or until lightly golden.
- Let it cool down completely and cut it in small cubes.
For the vanilla ice cream
- Whip the cream and vanilla to soft peaks: you want it to be whipped and fluffy but not too much that it becomes stiff.
- Add about 1/3 of the whipped cream to the condensed milk and mix. Add the rest in and use folding motions with a spatula to mix everything together. Add the blondies and also fold them in.
- Place a layer of ice cream at the base of your freezer-proof container or pan and drizzle salted caramel sauce on top. Marble it using a skewer or knife. Repeat with several layers until you fill the pan.
- Freeze for 8 hours or overnight. Serve with extra salted caramel.
