Blondie Ice Cream Sandwiches

Today I’m offering up a recipe for Blondie Ice Cream Sandwiches which are such a perfect summer treat. Making homemade ice cream sandwiches is a bit of a process, but you end up with chewy, super flavorful, and super customizable sandwiches that I think you’ll be obsessed with.

Blondies are the perfect base for ice cream sandwiches because they are still soft enough to bite into when frozen and they end up with the perfect chewy texture. Let’s make em!

How to Make Blondie Ice Cream Sandwiches

First we’re making a big slab of blondies. The best vessel for this is a half-sheet sized baking pan. If you don’t have one, I can’t recommend them enough- it’s my most used baking pan for both baking and cooking! The ingredients are fairly simple here- I’m adding some warm spices to the mix in mine.

Start by mixing together melted butter with lots of brown and granulated sugar, and then we’re adding in some milk, eggs, and vanilla extract. Finally, add in the dry ingredients.

You want to work fairly quickly here because the dough is much easier to spread into your pan if the butter hasn’t had time to firm up.

Spread it into a thin, even layer in your lined baking sheet and optionally sprinkle on some flakey salt before baking until everything is set and golden brown around the edges.

Once the blondies are completely cooled, trim off the edges so you have straight sides, and cut the slab in half. On one half, gently spread your ice cream into a thick layer. Top it with the other slab of blondie, wrap the whole thing tightly in plastic wrap, and then freeze it for a few hours until everything is frozen through.

Once everything is frozen, cut the sandwiches into whatever size you like- I cut mine into 12 ice cream bars, but 24 squares would also be perfect here. Either serve them right away, or wrap them in plastic wrap and keep them frozen until you’re ready to enjoy!

Tips & Tricks for Your Blondie Ice Cream Sandwiches

Here are my tips and tricks to make it easier!

• Do I have to add the warm spices to the blondies? No, you can omit them entirely if you’re looking for something without the warm spice flavor.
• Can I add chocolate chips or nuts to the blondies? You can, but I would recommend chopping chocolate or nuts into very small pieces before adding them in. Once frozen, they can be really hard on your teeth which is why I did not add anything to mine.
• My blondie dough is very thick and hard to spread. If your dough has firmed up a lot, it may be harder to spread in the pan as the butter becomes solid in the mixture. You can optionally pop the whole bowl of dough in the microwave for about 20 seconds to soften it up and make it easier to spread.
• Do I have to use vanilla ice cream? No, use any ice cream you want here! Strawberry or chocolate would be just delightful with these too- but go with what you like!
• How do I know when the blondies are done baking? They should be lightly golden brown around the edges, and they should look set in the center.
• Do I have to trim the edges off? No, I just like the look of the sandwiches with straight edges but it’s totally an optional step.
• I’m at about 5,000 ft. above sea level, and I find that most people who live between about 3,000-7,000 ft. above sea level do not need to make any adjustments to my recipes.

Enjoy!

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Blondie Ice Cream Sandwiches

Servings 12 sandwiches

Ingredients

• 1 cup melted butter
• 1 cup dark brown sugar
• 1 cup sugar
• 2 eggs
• 1/4 cup milk
• 1 tbs. vanilla extract
• 2 3/4 cup flour
• 1 tsp. ground cinnamon
• 1 tsp. ground ginger
• 1 tsp. salt
• 1/4 tsp. ground cloves
• 1 quart vanilla ice cream 4 cups
• 1/4 cup sprinkles optional

Instructions

1. Preheat the oven to 350 degrees, and generously grease a half sheet pan, lining with parchment paper and set the pan aside. In a large bowl, whisk together the melted butter, brown sugar, and regular sugar until smooth. Whisk in the eggs, milk, and vanilla extract until the mixture is smooth.
2. Add the flour, cinnamon, ginger salt, and cloves to the mixture, and stir until combined.
3. Spread evenly in your prepared pan. This may take some working as you want a fairly thin layer of batter across a half-sheet pan.
4. Optionally, sprinkle some flakey salt on top as well. Bake for 28-30 minutes, or until a toothpick inserting about 2 inches from the edge of the pan comes out clean. Cool completely before continuing.
5. Pull out your vanilla ice cream to soften slightly as you prep the blondies. Carefully flip the blondies out onto a large cutting board, keeping the blondies in one large sheet. Line another smaller pan with plastic wrap that has enough overhang to wrap the sandwiches once filled. Use a sharp knife to carefully trim off the edges of the blondies so you have straight edges across the entire slab (you can snack on these bits!). Then slice the blondie slab in half width-wise so you have two large rectangles.
6. Place one rectangle onto your second sheet pan lined with plastic wrap. Gently spread your vanilla ice cream over the top, creating a thick layer. You want the ice cream to be soft enough to spread around, but still frozen enough that it doesn’t completely melt out of the edges. Use the entire quart to make a thick layer. Gently place the second rectangle of blondie on top, and wrap the entire thing tightly in plastic wrap. Freeze the sandwiches at this stage until completely frozen, about 2-3 hours minimum.
7. After the bars are completely frozen, remove from the freezer and plastic wrap. Using a sharp knife, slice the sandwiches into 12 rectangles, or 24 smaller squares. Optionally dip each sandwich into sprinkles to coat one edge, and serve or freeze until ready to enjoy!

Dough-Eyed

Hello and welcome! My name is Nicole, and Dough-eyed is a food blog for people who want to bake for their family and friends in high-altitude areas. Think of me as a friendly voice there with you in the kitchen, here to give you confidence when you’re baking, and to help you with the struggles of baking at high-altitude. Come back every week for new recipes, tips, and advice on high-altitude baking!