thepioneerwoman
Blondie Ice Cream Sandwich
Meet your new favorite dessert recipe for hot summer days! Soft, chewy, slightly caky chocolate chip blondies sandwich smooth, creamy vanilla ice cream.
👥 12 Servings⏱️ Prep & Cook: 6h⏳ Prep: 30 min👤 Leah Perez📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●bowl
- ●whisk
- ●spatula
📝 Preparation Steps
1
Preheat oven to 325°F. Line 2 (13-by-9-inch) baking pans with parchment paper, letting the excess extend over the sides of the pan; spray the parchment with baking spray. Or, line 1 (18-by-13-inch) half sheet pan with parchment paper and spray with baking spray.
2
In a medium bowl, whisk together the melted butter, shortening, and sugars until smooth. Add the eggs, one at a time, and the vanilla extract, whisking until combined.
large eggs, room temperature2
3
In another medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually whisk the flour mixture, alternating with the milk, into the egg mixture just until combined.
4
Divide the batter among the two prepared baking pans or add the batter to the prepared half sheet pan, smoothing the top with a spatula. Sprinkle ½ cup of the chocolate chips over the surface of the batter.
5
Bake until golden brown and a wooden pick inserted in the center comes out clean, 18 to ⏱️ 20 minutes, turning the pans halfway through baking. Sprinkle the surface with the remaining ¼ cup of chocolate chips. Let cool in the pans for ⏱️ 10 minutes. Remove from the pan and let cool completely on a wire rack.
6
Line a 13-by-9-inch baking pan with plastic wrap. Scoop the ice cream into the prepared pan and spread the ice cream into an even layer. Cover the baking pan with plastic wrap and freeze until solid, 1 to ⏱️ 2 hours.
7
If using an 18-by-13-inch sheet pan, cut the cooled blondie in half to create two 13-by-9-inch rectangles. Cover a work surface with a large sheet of plastic wrap. Place one half of the blondie topside down. Place the frozen ice cream rectangle on the flat side of the blondie. Top with the remaining half, topside up. Use the plastic wrap to help transfer the blondies and ice cream back into the 13-by-9-inch pan. Cover and freeze until completely solid, 4 to ⏱️ 6 hours.
8
Cut the edges of the blondies so that they are clean and even, if you like. Cut them into 12 (2-by-4-inch) rectangles. Wrap the sandwiches in foil, plastic wrap, or parchment paper and store in the freezer for up to 3 months.
Nutrition Facts
calories
462 Calories
fat Content
24 g
fiber Content
2 g
sugar Content
42 g
sodium Content
142 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
76 mg
carbohydrate Content
57 g
saturated Fat Content
12 g
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