Blondie Ice Cream Sandwiches

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.