Blondie Ice Cream Sandwiches
While the rest of the world is doing pumpkin and apples and cozy, I thought I would take a different direction.
At least for the day.
I mean, there is only so much spice a girl can eat, ya know what I’m sayin?
So, while I am playing opposite day I also decided to wear shorts with my Ugg boots. You know just to try it out.
Well, I didn’t look like Kate Hudson, I will assure you. I just looked like a confused middle aged woman trying to look all 2003.
So anyway, eating ice cream sandwiches in the fall is sort of the equivalent to wearing Uggs with shorts. Except it works.
Trust me on this.
Ice cream is always in season.
Plus this ice cream is sandwiched between two buttery blondie bars and filled with Reese’s Peanut Butter Cups.
It’s a wonderful world.
Blondie Ice Cream Sandwiches.
Just make a simple cookie dough. With all the regular stuff…butter, brown sugar, eggs, vanilla. You know, regular…
Then spread it in a pan. A big pan.
Bake it. Cool it and Cut it. In half.
And I suggest chopping up some peanut butter cups…
Meanwhile, let your ice cream get all melty. Well, not too melty, just spreadable-melty.
And then spread it all over one half of your blondie.
And this is totally optional…top it will all those chopped peanut butter cups. Totally optional…ha.
Now press your other blondie on top gently…
And wrap it in foil. Kinda tightly.
Freeze it for about 2 hours or more…it’s gonna be a long 2 hours.
Then cut it into squares.
And really. Ice cream all year long.
Description
Makes approx 15 ice cream sandwiches
Ingredients
- 1 cup butter, room temperature
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 tsp vanilla
- 2 1/4 cups flour
- 1 tsp baking soda
- 1 tsp kosher salt
- 14 (Snack Sized) Reese’s Peanut Butter Cups, coarsely chopped
- approx 5 cups ice cream, softened on counter for 20–30 minutes or until spreadable
Instructions
- Preheat oven to 350°
- Spray a 11″x17″ jelly roll pan with non-stick spray and then line with parchment paper and spray again. (If you don’t have this exact size, it’s fine)
- In your mixing bowl cream together butter and sugar. Add in eggs and vanilla beating until smooth. Turn mixer to low and add in baking soda, salt and flour.
- Spread this in your prepared pan. I used an off-set spatula to spread, because the batter is sticky.
- Bake for 10-12 minutes until the blondie is set and golden.
- Remove from oven and let it cool in pan completely.
- When ready to assemble the ice cream sandwiches remove your ice cream from the freezer and allow to soften until spreadable.
- Chop your peanut butter cups into coarse pieces.
- Transfer your blondie to a large cutting board and cut in half.
- Transfer one blondie half onto a large piece of foil, so when you are done assembling you can easily wrap them up.
- Spread you ice cream evenly over top of the blondie, spreading to about 1 inch from edge. Sprinkle chopped peanut butter cups on top of that pressing gently into the ice cream.
- Press your other layer of blondie on top and wrap tightly in foil.
- Place in freezer for at least 2 hours until ice cream is hard.
- Remove from freezer when ready to serve and cut into squares using a sharp knife.
Notes
You can also individually wrap these in plastic wrap and save for later.
Feel free to use any flavor ice cream or candy for different variations.
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This is awesome. I love blondies!
These look amazing!!!
You’re a genius!
Fantastic! I’ll hang on to this recipe for the summer.
oh my god, these are the most amazing things to grace my computer screen. i love that you went opposite day!
These are gorgeous. I never thought I could say that about ice cream sandwiches but apparently I can. Damn these look good.
Beautiful, just beautiful.
Also, it’s 90 degrees here still (Mother Nature hates Northern Californians) so ice cream sammies are so apropos.
I love that you did ice cream sandwiches. I did pina coladas last week. Something about turning pumpkin on it’s head (temporarily! of course!) that’s fun 🙂 These look so perfect!
ice cream is ALWAYS in season. these just blow my mind away. Yum!
Ice cream sandwiches are my favorite elementary school memory…we didn’t have the hot lunch of today, but I could buy a mint ice cream sandwich for 35 cents. Thanks for reminding me how fun, and easy, then can be to make!
Well..I do love all things pumpkin spice…but there’s always a time and a place for blondies and ice cream and reese’s in my heart!
Count me in with anything involving Reese’s! These look FANTASTIC.
Great idea of using blondies for this!
They looks so awesome! 🙂
this is way better than wearing shorts!
Gosh, I need these in my life. Today!
I need to make room in my freezer for this!
These are just lovely! Yum!
I’m all for eating these year-round! There is never a bad time for ice cream. 🙂
Much easier than I thought they would be to put together. Love this idea and that it can be easily switched up with different flavors. Yours look amazing though!
I’m with you – ice cream is totally always in season! Especially when paired with Reeses. Yum!
Thank you so much for not giving a halloween or thanksgiving recipe. I’m a little overwhelmed by the orange themes. This looks crazy delicious.
I like opposite day… except Im freezing, so I think Ill stick with my sweats and hot coffee, but I think this ice cream sandwich would go great with all of that 😀
I was really hoping those were peanut butter cups peaking out – yum!
As far as I’m concerned, ice cream has no season. You sometimes just have to put on some sweats, do a few jumping jacks to get your sweat on and then enjoy!
Why did I never think to do this? Such a delicious idea!
They look so good. I have to try them with my grandkids.
oh my…brilliant!!
Wow, what a brilliant idea. These look like the new loves of my life.
Oh Shelly!
No wonder I felt the sudden urge to pop over here tonight!
This is the yummiest thing I’ve seen all day!
I eat popsicles all year long. You know. Those long ones that you have to snip the plastic off the tip before you can eat it! Those are my fave! I also live in flip flops all year! I’ve seriously walked through snow frosted fields at the farm with flip flops on! Don’t ask why!
Anyhow!
I’ve got to make these!
Maybe I’ll have them in my freezer when Thanksgiving company comes to Bainbridge Island for the holidays!
Happy Week Sweetie!
xo
I totally agree, ice cream is for every season.
Now this is what I call deliciousness. I eat ice-cream through out the year, irrespective of the weather. This is perfect for me. And thanks for the step by step pics. 🙂
Can I make a eggless version of it?
These look so delicious. No weather is ever too cold for ice cream.
Awesome. You have very creative Thinking. I love your blog and recipes. Defiantly I am going to try this recipe.
Sinfully delicious! Can’t wait to try this recipe and indulge!