Rich, buttery blondie serves as the base of this show-stopping cake and is also folded into the vanilla ice cream filling. 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.) Watch and learn how she creates a vanilla ice cream cake with a blondie base that is topped with a softy, chewy, and totally insane chocolate-caramel topping.

Blondie Ice Cream Cake
Serves 12

You’ll need: One 9-by-13-inch baking pan

1 stick plus 6 Tablespoons unsalted butter, room temperature, plus more for pan
1-3/4 cups unbleached all-purpose flour
1 teaspoon baking powder
3/4 teaspoon kosher salt
1-1/3 cups packed light-brown sugar
1/3 cup granulated sugar
2 large eggs, room temperature
1-1/3 cups semisweet chocolate chips
2 quarts vanilla ice cream, softened

1/2 cup granulated sugar
3 Tablespoons unsalted butter
1/4 teaspoon kosher salt
1/2 cup heavy cream
1-1/2 ounces finely chopped semisweet chocolate (1/3 cup)

*** For directions please watch the video.

Want more ice cream cake recipes? Try these…

Baked Alaska
Baked Alaska
Peaches-and-Cream Ice Cream Cake
Peaches-and-Cream Ice Cream Cake
Mint Chocolate-Chip Cake
Mint Chocolate-Chip Cake