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!