Ice cream with white chocolate and blondie pieces

4 servings

60 minutes

Ice cream with white chocolate and blondie chunks is a true dessert for gourmets. American cuisine is famous for its sweet delicacies, and this recipe is a wonderful confirmation. The delicate creamy texture of the ice cream, rich in white chocolate flavor, intertwines with aromatic blondie pieces to create a harmonious duet. Blondies, softer and more caramel-like than classic brownies, add pleasant texture and rich flavor to the dessert. An ideal treat for those who appreciate the balance of sweetness and creamy tenderness. Serve it with a slice of freshly made blondie to highlight the contrast of temperature and textures. This ice cream is not just a dessert but a true delight that will bring moments of happiness to everyone who tries it.

Energy value per serving

• Calories: 770.1
• Proteins: 7g
• Fats: 46.5g
• Carbohydrates: 81g

Ingredients

• Milk 3.2%: 200 ml
• Cream 30%: 200 ml
• Sugar: 80 g
• Salt: pinch
• Cornstarch: 3 tsp
• Powdered malted milk: 1 tbsp
• Cream cheese: 50 g
• Wheat flour: 45 g
• Brown sugar: 100 g
• Butter: 3 tbsp
• Baking powder: 0.3 tsp
• Egg yolk: 1 pc
• White chocolate: 120 g

Cooking steps

1. For blondies, mix softened butter, brown sugar, a pinch of salt, baking powder, egg yolk, flour, and 20 grams of pre-chopped white chocolate. Transfer the dough to a small 10x10 cm parchment-lined pan and bake in a preheated oven at 175 degrees for 20 minutes. Check readiness with a toothpick.

   Required ingredients:

   • Butter: 3 tablespoons
   • Brown sugar: 100 g
   • Salt:  pinch
   • Baking powder: 0.3 teaspoon
   • Egg yolk: 1 piece
   • Wheat flour: 45 g
   • White chocolate: 120 g

2. Dissolve starch in 50 ml of milk.

   Required ingredients:

   • Cornstarch: 3 teaspoons
   • Milk 3.2%: 200 ml

3. For the ice cream in a small saucepan over medium heat, combine the remaining milk, cream, regular white sugar, dry malted milk powder and a pinch of salt. Stir and bring to almost boiling point; remove from heat and add 100 grams of chopped white chocolate. Let it sit for 5 minutes to allow the chocolate to melt completely. Then return the saucepan to heat and stir the mixture until smooth; bring it back to almost boiling point again. Pour in the cornstarch milk and cook while stirring constantly until thickened. Remove from heat; add cream cheese and mix until smooth. Cool to room temperature and then refrigerate overnight.

   Required ingredients:

   • Milk 3.2%: 200 ml
   • Cream 30%: 200 ml
   • Sugar: 80 g
   • Powdered malted milk: 1 tablespoon
   • Salt:  pinch
   • White chocolate: 120 g
   • Cornstarch: 3 teaspoons
   • Cream cheese: 50 g

4. Freeze in the freezer for ice cream according to the instructions, adding pre-cut cooled blondies (2/3 of the prepared amount) in the last few minutes of freezing. Place in the freezer to set for at least 4 hours.

   Required ingredients:

   • White chocolate: 120 g
   • Brown sugar: 100 g

5. If there is no freezer, immediately pour the ice cream into a container, place it in the freezer, and stir every 20-30 minutes until fully frozen. Serve on top of a slice of freshly baked blondie.