You know how sometimes a simple moment can spark the most delicious inspiration? Like, when eating brownie with ice cream one might think “I bet this would make for a great ice cream sandwich” and then, in the name of research, spend two months perfecting the recipe. Or maybe that’s just me. Either way, please enjoy the fruits of my labor. I know my family did.
A Blondie Ice Cream Sandwich? Yes, trust me.
I love a good chocolate chip cookie + vanilla ice cream sandwich, but when not smashed together, we typically have ice cream with brownies more often than with cookies, right? With that in mind, my first version of this sweet treat used brownies but I found them to be too rich. (I know, I can’t believe I’m saying that either.)
The Key? BLONDIES. And amazing ice cream.
Blondies are the shape and heft of a brownie but with a similar flavor profile of a chocolate chip cookie. I topped one slab of blondie with ice cream and then the other 8X8 slab. Obviously, it has to go in the freezer to firm up the ice cream, but that made the blondie hard as a rock. I couldn’t actually cut them into single-serve sandwiches!
FAVE BLONDIE RECIPE – Grab it here! Want to just grab some at the store? Head to Sendik’s and buy six of their wicked brownies. Cut them into 1/2″ bars as they are SUPER rich. Looking to go gluten-free? Then try the Ethel’s Baking Co gluten-free blondies you can find there, too.
AS FOR THE ICE CREAM. Do not get lazy here, friends. The ice cream in this sammie makes all the difference! For this dessert, I tried the Hudsonville Toasted Coconut Ice Cream. It was a cool complement to the coconut flakes in my favorite blondie recipe. I used both their traditional dairy and Dairy Free versions and they were both delicious! Dairy Free worked a little better in this recipe, as it was easier to spread.