American

Blondie Ice Cream Sandwiches

July  7, 2021
2 Ratings
Photo by Julia Gartland. Prop Stylist: Megan Hedgpeth. Food Stylist: Ericka Martins.
Author Notes

What’s not to love about blondies and ice cream? Packed tight in a cooler for travel, these make the perfect picnic food. Just make sure the finished sandwiches are well frozen before serving. —Samantha Seneviratne

Watch This Recipe
Blondie Ice Cream Sandwiches
  • Prep time 9 hours 30 minutes
  • Cook time 20 minutes
  • makes 12 large or 24 small sandwiches
Ingredients
  • 1 1/4 cups neutral oil, plus more for the pan
  • 1 cup packed dark brown sugar
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 1/2 teaspoons pure vanilla extract
  • 2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1 teaspoon kosher salt
  • 1 1/2 cups bittersweet chocolate chunks
  • 1 cup sweetened coconut flakes
  • 2 pints your favorite good-quality ice cream
  • Candy and sprinkles, for dipping
In This Recipe
Directions
  1. Heat the oven to 350°F. Grease an 18x13-inch rimmed baking sheet with oil and line with parchment.
  2. In a large bowl, stir the oil, brown sugar, and granulated sugar until creamy. Add the eggs, one at a time, and mix until smooth. Mix in the vanilla.
  3. Add the flour, baking powder, and salt and stir to combine. Stir in the chocolate and coconut.
  4. Scrape the batter into the prepared pan. Using an offset spatula, smooth to a thin, even layer, leaving a small border of parchment around the edges. Bake for about 20 minutes, until set. Transfer the pan to a wire rack and let cool.
  5. When ready to assemble, remove the ice cream from the freezer and let stand for a few minutes to soften slightly.
  6. Using the parchment, transfer the blondie to a cutting board. Cut in half crosswise so you have 2 pieces that are about 13x9 inches each. Using a large ice cream scoop, dollop the ice cream evenly over the top of one half of the blondie. Using an offset spatula, spread the ice cream into an even layer. Place the remaining piece of blondie on top of the ice cream, with the top facing down, to make a large sandwich. Immediately wrap well in plastic wrap and freeze until firm, at least 8 hours or up to 12.
  7. Remove the plastic from the sandwich. Trim about ¼ inch off each edge, then cut into 12 smaller sandwiches (or cut those in half to get 24 total). Dip the sides of the sandwiches into your favorite candy and sprinkles. Wrap each sandwich well in plastic wrap and freeze for about 1 more hour, until firm and ready to serve.

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1 Review

anonymous July 31, 2021
I was excited to try this recipe, but sadly it just didn't work for me. I followed all the instructions as written and froze the sandwich overnight. When I turned it out to cut into bars, I saw that some ice cream had melted and ran underneath the bottom layer before freezing. The ice cream was seriously not runny when I put it in the freezer, the blondie had cooled for several hours, and it was a cool evening, so this surprised me - it must have kept melting for a bit after going in the freezer. Wherever ice cream had pooled, the cookie disintegrated into a mushy mess before it froze. As a result, these bars cannot be hand-held, they'll have to be eaten in a bowl with a spoon. Not really sure how to prevent that, but freezing the blondie before filling it might help? I also did not really enjoy the taste of the finished product. There is so much oil here, it just tastes like sweet oil, and there is an off-putting oily mouthfeel. I think the idea is really clever, I would try this method again using a different blondie recipe.