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Strawberry Blondie Ice Cream Recipe

Emily of Visions of Sugar Plum offers up another great recipe using Safest Choice™ Eggs. This strawberry blondie ice cream is sure to satisfy the most discriminating appetite with delectable bits of blondie mixed into the strawberry ice cream!

Servings: 8

Active time: 20 minutes

Total time:



  • 2 Tbsp unsalted butter
  • 1/4 c granulated sugar
  • 3 Tbsp brown sugar
  • 2 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 1/2 tsp vanilla extract
  • 3/4 c all purpose flour



  1. Heat oven to 350° F. Coat a 9-inch cake pan with cooking spray. Melt butter in a small saucepan over medium heat; cook 2-3 minutes, whisking frequently, until butter foams and starts to turn golden brown.
  2. Combine browned butter, granulated sugar and brown sugar in a large mixing bowl, using a mixer on medium speed. Beat 1 minute, or until well combined. Beat in 2 egg yolks, baking soda, salt and 1/2 teaspoon vanilla until combined - about 1 minute. Reduce mixer speed to low and beat in flour until just combined.
  3. Spread batter into cake pan. Bake 5-8 minutes, or until desired texture is achieved; crumble blondie when cool enough to handle. The longer you bake, the crispier the blondie will be. You can also skip the baking process and use the raw blondie batter.

Ice Cream

  • 1 c milk
  • 2 c heavy cream
  • 1 c granulated sugar
  • 3 Davidson's Safest Choice® pasteurized egg yolk(s)
  • 2 tsp vanilla extract
  • 1 1/2 qt fresh strawberries, stemmed, pureed

Ice Cream

  1. Whisk together 3 egg yolks and milk in a large bowl until well combined.
  2. In a medium saucepan over medium heat, whisk together cream and sugar; bring to a simmer, whisking frequently. Slowly whisk half of hot cream into yolks until combined. Whisk egg yolk mixture back into saucepan with remaining cream. Cook mixture, about 3-5 minutes, until hot, and custard coats the back of a spoon.
  3. Strain custard into a large bowl. Whisk in remaining 2 teaspoons vanilla and pureed strawberries until well combined. Lightly cover and chill custard overnight, or until cold.
  4. Place custard in ice cream maker and process according to manufacturer's instructions. Add blondie pieces (or batter) in the last five minutes of processing. Place ice cream in a freezer-proof container and freeze until ready for serving.

Nutrition Facts

Serving Size (approximately 1/2 cup)
Total Servings 8

Amount Per Serving:

Nutrition Category Amount
Calories 510
Calories from Fat 260
Total Fat 29g (45% DV)
Saturated Fat 17g (85% DV)
Trans Fat 1g
Cholesterol 210mg (70% DV)
Sodium 190mg (8% DV)
58g (19% DV)
Dietary Fiber 3g (12% DV)
Sugars 44g
Protein 6g
Vitamin A 25%
Vitamin C 110%
Calcium 10%
Iron 8%

Percent Daily Values (DV) are based on a 2,000 calorie diet.

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Pasteurized equals peace of mind

Davidson's Safest Choice® pasteurized eggs taste great and are safe for all your favorite egg dishes! Davidson's gentle water bath pasteurization reduces the risk of Salmonella in eggs without changing the nutrition or flavor. In fact, Davidson's pasteurized eggs have earned the Seal of Approval for exceptional flavor and culinary performance from the American Culinary Federation (ACF).

The Raw Egg Risk

Davidson's eggs aren't just good for sunny-side up or poached eggs. Consider all the recipes that feature raw eggs, like eggnog, Caesar salad dressing, raw cookie dough, custard and more. Take homemade ice cream, for example. Over a four-year period, more than 500 illnesses in the US were traced to Salmonella bacteria in homemade ice cream, according to the CDC. The ingredient at fault? Raw or undercooked eggs.