Step 1

Place an oven rack in the middle position. Preheat the oven to 350 degrees F.

Step 2

Grease an 8-by-8-inch metal baking pan with cooking spray and line with enough parchment paper to allow 1-inch overhangs on all sides.

Step 3

In a large mixing bowl, whisk together the brown sugar, olive oil, orange blossom water, vanilla, kosher salt, egg and orange zest until smooth. Switch to a rubber spatula and stir in the flour. Fold in the marshmallow creme to incorporate (a few streaks of white at the end are okay). Scrape the batter into the prepared pan and spread it out evenly. Scatter the pine nuts over the surface, pressing lightly so they stick, and sprinkle with a good pinch of flaky salt.

Step 4

Bake until golden around the edges but still slightly wet in the center; begin checking for doneness at 22 minutes. Let cool completely in the pan. Using the paper overhangs, carefully lift the blondies out. Remove the parchment, place onto a baking sheet and refrigerate until firm, at least 1 hour.

Step 5

Remove the ice cream from the freezer about 10 minutes before you’re ready to use it. Using a sharp knife, cut the blondies into bite-sized pieces. Transfer the ice cream to a large bowl and mash with a wooden spoon or stiff spatula to smooth it out a bit, then scatter in the blondies. Fold and mash the ice cream to incorporate the blondies, then transfer the mixture to a lidded container and freeze until solid again, at least 2 hours.

Step 6

To serve, use an ice cream scoop dipped in hot water and scoop the ice cream into serving dishes. Spoon the White Chocolate-Raspberry Shell over top and top with sprinkles, letting the shell harden.

Step 7

Combine the white chocolate chips and coconut oil in a double boiler and melt over low heat. Stir until smooth. Remove from the heat and stir in the raspberry powder until smooth and pink. Let sit for 10 minutes to cool and thicken slightly, then stir again before using.