1. You can use left over pieces of Macphie Blondie Mix pieces or to make from scratch, in a machine bowl fitted with a paddle, add 190g of vegetable oil and 190g of water to 1kg of Blondie Mix. Beat for 1 minute on slow. Beat for 3 minutes on medium. Bake at 180°C for 40 mins. Cut into small pieces once cool.

  2. Use white chocolate ice cream or to make ice cream using Macphie Plant-based Cream Alternative, add sugar into the Macphie Plant-based Cream Alternative.  Pour into a table top churner and mix until it thickens (time will depend on machine).  Place into a tub and freeze until required.

  3. Soften the white chocolate ice cream and then fold through the blondie pieces. Return to the freezer to harden.

  4. Toast the brioche bun (see here for the recipe using Macphie Softie®  and fill with a large scoop of the blondie ice cream.

  5. Drizzle with Macphie o.t.t® PLUS White Chocolate dessert topping and top with freeze dried raspberries.