Butterbeer Blondies with Butterbeer Ice Cream

Butterbeer Ice Cream

• 1/2 cup cream soda
• 1 cup packed dark brown sugar
• 1 tablespoon butter
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavoring
• 2 cups heavy cream, divided
• 1 cup buttermilk
• 3 egg yolks

In a small bowl, gently beat the egg yolks; set aside. In a medium sauce pan over medium heat, stir together the cream soda, brown sugar, butter, vanilla, and butter flavoring. Heat until butter is melted and sugar is dissolved, then allow the mixture to bubble for one minute (stir frequently as the carbonation will cause extra bubbling). Stir in 1/2 cup of cream until mixed thoroughly; remove from heat. Temper the egg yolks, then add to mixture slowly while whisking constantly.

Butterbeer Blondies

• 2 cups flour
• 1/2 teaspoon baking soda
• 3/4 teaspoon baking powder
• 2 sticks unsalted butter, softened
• 1 1/2 cups brown sugar
• 1/2 cup granulated sugar
• 1 egg
• 3 tablespoons cream soda
• 1/2 teaspoon vanilla extract
• 2 1/2 cups butterscotch chips

Preheat the oven to 325 degrees and spray on 8x11” baking dish cooking spray (you can use a 9x13” pan; just reduce the baking time by about 10 minutes or so). In a medium bowl, whisk together the flour, baking soda, and baking powder.

In a large bowl, cream together the butter and sugars until smooth. Add in the egg and beat for one minute. Beat in the cream soda and vanilla, and then gradually beat in the dry ingredients just until combined. Using a rubber spatula, fold in the butterscotch chips.