Peanut Butter Blondie Ice Cream Sandwiches
Key Recipe Details
Level: Easy
Total Time: 5 hours 40 minutes (includes chilling and cooling)
Active Time: 40 minutes
Yield: 10 servings
Ingredients
Gather these ingredients to make the sandwiches:
– For the blondies: Flour, brown sugar, granulated sugar, ground cinnamon, salt, baking powder, unsalted butter (softened or melted), vanilla extract, large eggs, ¾ cup creamy or crunchy peanut butter
– For the filling: 1 quart of your favorite ice cream (vanilla works well), remaining ½ cup peanut butter
– For prep: Two 8-inch square baking dishes, nonstick cooking spray, parchment paper (with 1-inch overhang), offset spatula, wooden spoon or rubber spatula, sharp knife, plastic wrap or airtight container
Directions
Prep the oven and pans: Preheat your oven to 350°F (175°C). Grease two 8-inch baking dishes with nonstick spray, then line each with parchment paper—leave 1 inch of paper hanging over the edges (these “wings” will help lift the blondies later). Set the pans aside.
Mix the blondie batter: In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt, and baking powder until no lumps remain. In a medium bowl, whisk the butter, vanilla, eggs, and ¾ cup peanut butter until smooth. Pour the wet ingredients into the dry mixture and stir with a spoon or spatula until just combined (don’t overmix—lumps are fine!).
Bake the blondies: Split the batter evenly between the two prepared pans. Use a spatula or your hands to spread it into a flat, even layer. Bake for 23–25 minutes, or until the edges are golden and the centers are just set (a toothpick inserted in the middle should come out clean). Let the blondies cool completely in the pans—this takes about 1 hour and ensures they’re firm enough to handle.
Assemble the sandwiches: While the blondies cool, take the ice cream out of the freezer to soften (it should be spreadable but not melted—this takes 15–20 minutes). Once the blondies are cool, leave one in its pan and spread the softened ice cream over the top using an offset spatula. Drizzle the remaining ½ cup peanut butter over the ice cream and use the spatula to create swirls. Carefully place the second blondie (right-side up) on top of the ice cream to form a sandwich.
Freeze and cut: Cover the pan with plastic wrap and freeze for at least 4 hours (or overnight) until the ice cream is rock-hard. When ready to serve, use the parchment wings to lift the entire sandwich out of the pan and onto a cutting board. If you want neat edges, trim the sides with a sharp knife—this is optional! Cut the sandwich into 1.5–2-inch squares (you’ll get about 10 servings).
Store for later: Wrap each square individually in plastic wrap or place them in an airtight container. Keep the sandwiches in the freezer—they’ll stay fresh for up to 2 weeks.
This recipe combines chewy peanut butter blondies with creamy ice cream for a classic, indulgent dessert. The prep is simple, and the wait for freezing is worth it—perfect for parties or a sweet treat anytime!
