No-churn Salted Caramel Ice Cream and Blondies

For the ice cream:

• 375ml sweetened condensed milk 
• 2 teaspoons vanilla bean paste 
• 1 pinch of salt 
• 2 cups whipping cream, chilled 
• 4 tablespoons salted caramel sauce 

For the caramel chocolate blondies:  

• 300g cake flour 
• 1 teaspoon bicarbonate of soda 
• 1 tablespoon cornflour 
• 1 teaspoon fine salt 
• 170g salted butter 
• 200g light brown sugar 
• 130g caster sugar 
• 2 free-range eggs 
• 1 teaspoon vanilla bean paste 
• 150g caramel chocolate drops

Whisk together the condensed milk, vanilla bean paste, and salt in a large bowl and set aside. Whip the cream using an electric mixer at a medium speed until firm peaks form. Gently fold the whipped cream into the condensed milk mixture using a silicone spatula until combined. Work gently to maintain the airy texture of the ice cream. Pour into a chilled 15cm metal loaf pan. Swirl through the salted caramel sauce. Cover the tin and freeze overnight.  

To make the caramel chocolate blondies, preheat the oven to 180°C fan assisted or 160°C conventional. Line a 23cm x 23cm baking tin with baking paper and grease with cooking spray. Combine the flour, bicarbonate of soda, cornflour, and salt. Heat the butter in a pan until brown and foamy. Place the sugar in the bowl of an electric stand mixer fitted with the paddle attachment and whisk in the butter at a high speed. Add the eggs one at a time, whisking between each addition. Add the vanilla bean paste. Add the dry ingredients and whisk until just combined. Fold through the chocolate drops. Spoon into the tin and bake for 20-25 minutes, or until a skewer inserted comes out clean. Allow the tin to cool completely for about 1 hour. Cut into squares or crumble over or into the no-churn ice cream. 

To serve, arrange scoops of ice cream into Sorbet Collection Ice Cream Bowls and top with crumbled caramel chocolate blondies.