Butterscotch Carrot Cake Ice Cream Sandwiches

Recently, my family wen to visit my brother in California, and we went to this really good- like, reeeeally good- restaurant called The Lark. Literally everything I put in my mouth was mind-blowing. And we ordered like twelve different things to share as a table. And then came dessert, and I didn't think my mind could be any more blown than it already was. BUT IT WAS.

We ordered a butterscotch blondie ice cream sandwich, and it was jaw-dropping-life-changing-can-I-get-another-or-maybe-ten-for-the-road good. It was simple, with vanilla ice cream in the middle, but making the blondie butterscotch changed the game. So, naturally, I wanted to recreate it at home. But, I wanted to make it a tad more exciting.

Enter: carrot cake ice cream.


This carrot cake ice cream was one of the best ice creams I've ever made, with swirls of cream cheese frosting and carrot cake batter. And then when you combine it with butterscotch... Man, some wonderful things happen.


I posted about this ice cream a couple days ago, and then I used some of it to sandwich in between these blondies. And now I'm telling you that you need to do that same.

What's the most life-changing dessert you've ever had?


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Butterscotch Blondies

1 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon baking soda
1 stick unsalted butter, melted and cooled
1 cup packed light brown sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 cup butterscotch chips
Flaky sea salt, for sprinkling

1 Batch Carrot Cake Ice Cream

1.    Preheat the oven to 350° and spray an 8-inch square baking pan with vegetable oil spray. In a small bowl, whisk the flour with the baking powder, salt and baking soda.
2.    In a large bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium speed until fluffy, about 1 minute. Beat in the egg and vanilla. Using a wooden spoon stir in the dry ingredients until combined. Fold in the butterscotch chips.
3.    Scrape the batter into the prepared pan, smoothing the top. Sprinkle with sea salt and bake for 35 minutes, until the top is shiny and golden brown. Let the blondies cool in the pan, then invert onto a plate or cutting board.

4. Invert again, then cut into squares. Cut in half and freeze them before sandwiching around Carrot Cake Ice Cream (Or another flavor of your choice).