Ever Craved a Dessert That’s Chewy, Creamy, and Totally Irresistible?
Picture biting into a cool, creamy ice cream sandwich with soft, chewy peanut butter blondies hugging a swirl of vanilla ice cream and extra peanut butter. Sounds like the ultimate treat, right? That’s exactly what Peanut Butter Blondie Ice Cream Sandwiches bring to the table! These sweet squares are perfect for summer parties, after-dinner treats, or just because you deserve something delicious. In this blog post, we’ll walk you through every step to make these crowd-pleasers, with tips to keep it simple and fun. Ready to create a dessert that’ll have everyone asking for more? Let’s get started!
Overview: Why These Ice Cream Sandwiches Shine
Peanut Butter Blondie Ice Cream Sandwiches combine the nutty, chewy goodness of blondies with the creamy chill of vanilla ice cream, swirled with extra peanut butter for a flavor explosion. They’re easy to make, kid-friendly, and perfect for sharing (or not!). With a 4.3-star rating from 8 reviews, this dessert is a proven hit.
- Time Requirement: 40 minutes active prep, plus 5 hours for cooling and freezing. Total: 5 hours 40 minutes.
- Difficulty Level: Easy. Great for beginners with straightforward steps and no fancy equipment needed.
- Why It’s Special: Makes 10 servings, freezes beautifully, and blends classic flavors in a fun, handheld treat.
- Health Perks: Peanut butter provides protein and healthy fats, but this is a treat best enjoyed in moderation.
Grab your mixing bowls, and let’s make some sweet magic!
Essential Ingredients
These ice cream sandwiches use simple ingredients for big flavor. Here’s what you need and why each one matters:
- All-Purpose Flour (1 1/2 cups): The base for the blondies.
- Why it matters: Gives structure to the chewy blondies.
- Substitution: Use gluten-free flour for a gluten-free version.
- Light Brown Sugar (3/4 cup, lightly packed): Adds a caramel-like sweetness.
- Why it matters: Keeps the blondies moist and chewy.
- Substitution: Use dark brown sugar for a deeper flavor.
- Granulated Sugar (3/4 cup): Sweetens and balances the blondies.
- Why it matters: Helps create a crisp edge.
- Ground Cinnamon (1 tsp): Adds a warm, cozy note.
- Why it matters: Complements the peanut butter’s richness.
- Substitution: Try nutmeg or skip for a simpler flavor.
- Kosher Salt (3/4 tsp): Enhances all the flavors.
- Why it matters: Balances the sweetness.
- Baking Powder (1/2 tsp): Gives the blondies a slight lift.
- Why it matters: Keeps them soft but not dense.
- Unsalted Butter (3/4 cup / 1 1/2 sticks, melted): Adds richness and chewiness.
- Why it matters: Creates a buttery, tender texture.
- Substitution: Use coconut oil for a dairy-free option.
- Vanilla Extract (2 tsp): Boosts the overall flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla paste for a stronger flavor.
- Large Eggs (3): Bind the blondies together.
- Why it matters: Add structure and moisture.
- Peanut Butter (1 1/4 cups, room temperature): The star of the show, used in both blondies and ice cream swirl.
- Why it matters: Gives nutty flavor and creamy texture.
- Substitution: Use almond or cashew butter (check for allergies).
- Vanilla Ice Cream (2 pints): The creamy filling.
- Why it matters: Adds cool, sweet contrast to the blondies.
- Substitution: Try chocolate or peanut butter ice cream for variety.
Pro Tip: Use smooth, natural peanut butter for easy mixing, and let the ice cream soften slightly for smooth spreading.
Step-by-Step Instructions
Making Peanut Butter Blondie Ice Cream Sandwiches is as fun as eating them! Follow these steps for a perfect treat:
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch square baking dishes with nonstick cooking spray.
- Line with parchment paper, leaving 1-inch overhangs (wings) on the sides.
- Tip: The parchment wings make it easy to lift out the blondies later.
- Mix Dry Ingredients:
- In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup brown sugar, 3/4 cup granulated sugar, 1 tsp cinnamon, 3/4 tsp kosher salt, and 1/2 tsp baking powder.
- Tip: Break up any sugar clumps for a smooth mix.
- Mix Wet Ingredients:
- In a medium bowl, whisk together 3/4 cup melted butter (cooled slightly), 2 tsp vanilla extract, 3 eggs, and 3/4 cup peanut butter until smooth.
- Tip: Ensure the butter isn’t hot to avoid cooking the eggs.
- Combine Wet and Dry:
- Add the wet ingredients to the dry ingredients.
- Stir with a wooden spoon or spatula until just combined.
- Tip: Don’t overmix to keep the blondies tender.
- Bake the Blondies:
- Divide the batter evenly between the two prepared baking dishes.
- Spread it out with a spatula or your hands for an even layer.
- Bake for 23-25 minutes, checking at 23 minutes, until the centers are just set.
- Cool completely in the pans (about 1 hour).
- Tip: A toothpick should come out clean or with a few crumbs.
- Soften the Ice Cream:
- Let 2 pints vanilla ice cream sit at room temperature for 10-15 minutes until spreadable but not melted.
- Tip: Stir the ice cream in its container to soften evenly.
- Assemble the Sandwiches:
- Spread the softened ice cream evenly over one pan of blondies (still in the pan) using an offset spatula.
- Drizzle 1/2 cup peanut butter over the ice cream and swirl gently with the spatula.
- Place the second blondie layer on top, pressing gently to adhere.
- Tip: Work quickly to keep the ice cream firm.
- Freeze:
- Cover with plastic wrap and freeze for at least 4 hours until the ice cream is solid.
- Tip: Freeze overnight for the easiest cutting.
- Cut and Serve:
- Use the parchment wings to lift the sandwich block onto a cutting board.
- Trim edges if desired, then cut into 1 1/2- to 2-inch squares (makes 10 sandwiches).
- Wrap each sandwich in plastic wrap or store in an airtight container in the freezer.
- Health Benefit: Peanut butter adds protein and healthy fats, making this a fun, energy-packed treat in moderation!
Assembly: Building Your Ice Cream Sandwiches
These sandwiches are all about layering chewy blondies with creamy ice cream. Here’s how to make them look and taste amazing:
- Bake the Blondie Layers:
- Spread the batter evenly in two pans for uniform layers.
- Tip: Smooth the batter with wet hands for a flat surface.
- Add the Ice Cream:
- Spread softened ice cream over one blondie layer (still in the pan) for a thick, even filling.
- Drizzle and swirl peanut butter for pockets of nutty flavor.
- Presentation Tip: Create gentle swirls for a pretty look when cut.
- Top with Second Blondie:
- Place the second blondie layer on top, pressing lightly to stick to the ice cream.
- Tip: Align the edges for neat sandwiches.
- Freeze and Cut:
- Freeze until firm, then cut into squares for handheld treats.
- Presentation Tip: Trim edges for clean squares, and serve on a chilled platter for a party vibe.
Serving Suggestion: Serve straight from the freezer with a sprinkle of sea salt or chopped peanuts for extra flair. Pair with hot cocoa for a cozy treat!
Storage and Make-Ahead Tips
These sandwiches are perfect for making ahead and enjoying anytime:
- Storing Leftovers:
- Wrap each sandwich in plastic wrap or store in an airtight container.
- Keep in the freezer for up to 1 month.
- Tip: Let sit at room temperature for 1-2 minutes before eating for a softer bite.
- Freezing:
- Freeze the assembled sandwich block before cutting for up to 1 month.
- Cut into squares when ready to serve, wrapping extras tightly.
- Tip: Label with the date to track freshness.
- Make-Ahead:
- Bake blondies up to 2 days ahead and store at room temperature, wrapped tightly.
- Assemble with ice cream the day before serving for best texture.
- Tip: Soften ice cream in the fridge for 20 minutes to make spreading easier.
Recipe Variations
Want to get creative? Try these fun twists on Peanut Butter Blondie Ice Cream Sandwiches:
- Chocolate Lover’s: Use chocolate ice cream and swirl in chocolate sauce instead of peanut butter.
- Nut-Free: Swap peanut butter for sunflower seed butter and add a sprinkle of crushed cookies.
- Salted Caramel: Use caramel ice cream and drizzle with caramel sauce for a sweet-salty combo.
- Fruity Twist: Add a layer of raspberry jam with the ice cream for a PB&J vibe.
- Mini Sandwiches: Cut into 1-inch squares for bite-sized treats, perfect for parties.
Quick Prep Tip: Pre-portion peanut butter into a piping bag for easy drizzling.
Conclusion
Your Peanut Butter Blondie Ice Cream Sandwiches are ready to bring smiles to any dessert table! With chewy blondies, creamy ice cream, and a nutty peanut butter swirl, these treats are easy, fun, and perfect for sharing. Whether you’re cooling off on a hot day or treating the kids after dinner, these sandwiches are a guaranteed hit. Play with variations or keep it classic—either way, you’re in for a treat. Grab your ingredients, crank up the oven, and enjoy every chilly, chewy bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy baking!
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Peanut Butter Blondie Ice Cream Sandwiches
Description
Picture biting into a cool, creamy ice cream sandwich with soft, chewy peanut butter blondies hugging a swirl of vanilla ice cream and extra peanut butter.
Ingredients
These ice cream sandwiches use simple ingredients for big flavor. Here’s what you need and why each one matters:
- All-Purpose Flour (1 1/2 cups): The base for the blondies.
- Why it matters: Gives structure to the chewy blondies.
- Substitution: Use gluten-free flour for a gluten-free version.
- Light Brown Sugar (3/4 cup, lightly packed): Adds a caramel-like sweetness.
- Why it matters: Keeps the blondies moist and chewy.
- Substitution: Use dark brown sugar for a deeper flavor.
- Granulated Sugar (3/4 cup): Sweetens and balances the blondies.
- Why it matters: Helps create a crisp edge.
- Ground Cinnamon (1 tsp): Adds a warm, cozy note.
- Why it matters: Complements the peanut butter’s richness.
- Substitution: Try nutmeg or skip for a simpler flavor.
- Kosher Salt (3/4 tsp): Enhances all the flavors.
- Why it matters: Balances the sweetness.
- Baking Powder (1/2 tsp): Gives the blondies a slight lift.
- Why it matters: Keeps them soft but not dense.
- Unsalted Butter (3/4 cup / 1 1/2 sticks, melted): Adds richness and chewiness.
- Why it matters: Creates a buttery, tender texture.
- Substitution: Use coconut oil for a dairy-free option.
- Vanilla Extract (2 tsp): Boosts the overall flavor.
- Why it matters: Adds warmth and depth.
- Substitution: Use vanilla paste for a stronger flavor.
- Large Eggs (3): Bind the blondies together.
- Why it matters: Add structure and moisture.
- Peanut Butter (1 1/4 cups, room temperature): The star of the show, used in both blondies and ice cream swirl.
- Why it matters: Gives nutty flavor and creamy texture.
- Substitution: Use almond or cashew butter (check for allergies).
- Vanilla Ice Cream (2 pints): The creamy filling.
- Why it matters: Adds cool, sweet contrast to the blondies.
- Substitution: Try chocolate or peanut butter ice cream for variety.
Pro Tip: Use smooth, natural peanut butter for easy mixing, and let the ice cream soften slightly for smooth spreading.
Instructions
- Preheat and Prep:
- Preheat your oven to 350°F (175°C).
- Grease two 8-inch square baking dishes with nonstick cooking spray.
- Line with parchment paper, leaving 1-inch overhangs (wings) on the sides.
- Tip: The parchment wings make it easy to lift out the blondies later.
- Mix Dry Ingredients:
- In a large bowl, whisk together 1 1/2 cups flour, 3/4 cup brown sugar, 3/4 cup granulated sugar, 1 tsp cinnamon, 3/4 tsp kosher salt, and 1/2 tsp baking powder.
- Tip: Break up any sugar clumps for a smooth mix.
- Mix Wet Ingredients:
- In a medium bowl, whisk together 3/4 cup melted butter (cooled slightly), 2 tsp vanilla extract, 3 eggs, and 3/4 cup peanut butter until smooth.
- Tip: Ensure the butter isn’t hot to avoid cooking the eggs.
- Combine Wet and Dry:
- Add the wet ingredients to the dry ingredients.
- Stir with a wooden spoon or spatula until just combined.
- Tip: Don’t overmix to keep the blondies tender.
- Bake the Blondies:
- Divide the batter evenly between the two prepared baking dishes.
- Spread it out with a spatula or your hands for an even layer.
- Bake for 23-25 minutes, checking at 23 minutes, until the centers are just set.
- Cool completely in the pans (about 1 hour).
- Tip: A toothpick should come out clean or with a few crumbs.
- Soften the Ice Cream:
- Let 2 pints vanilla ice cream sit at room temperature for 10-15 minutes until spreadable but not melted.
- Tip: Stir the ice cream in its container to soften evenly.
- Assemble the Sandwiches:
- Spread the softened ice cream evenly over one pan of blondies (still in the pan) using an offset spatula.
- Drizzle 1/2 cup peanut butter over the ice cream and swirl gently with the spatula.
- Place the second blondie layer on top, pressing gently to adhere.
- Tip: Work quickly to keep the ice cream firm.
- Freeze:
- Cover with plastic wrap and freeze for at least 4 hours until the ice cream is solid.
- Tip: Freeze overnight for the easiest cutting.
- Cut and Serve:
- Use the parchment wings to lift the sandwich block onto a cutting board.
- Trim edges if desired, then cut into 1 1/2- to 2-inch squares (makes 10 sandwiches).
- Wrap each sandwich in plastic wrap or store in an airtight container in the freezer.
- Health Benefit: Peanut butter adds protein and healthy fats, making this a fun, energy-packed treat in moderation!
FAQs
1. Can I use store-bought blondies?
Yes, but homemade taste best! If using store-bought, choose soft, thick blondies and cut to fit an 8-inch pan.
2. Are these sandwiches healthy?
Peanut butter offers protein and healthy fats, but this is a sweet treat. Enjoy in moderation or use low-sugar ice cream for a lighter version.
3. How do I keep the ice cream from melting while assembling?
Work quickly and soften ice cream just until spreadable. Keep blondies cool and assemble in a chilled kitchen if possible.
4. Can I make these nut-free?
Yes! Use sunflower seed butter or cookie butter instead of peanut butter and check ice cream for nut-free labeling.
5. How long do these last in the freezer?
Up to 1 month if wrapped tightly. Eat within a week for the best texture.
6. Can I bake the blondies in one pan?
Yes, but baking in two pans ensures even layers. If using one, bake in a 9×13 pan and cut in half after cooling.