The Ultimate Peanut Butter Blondie Ice Cream Sandwiches
A layered dessert featuring two chewy peanut butter blondies sandwiching a thick layer of vanilla ice cream. The ice cream layer is swirled with additional peanut butter for extra flavor. The entire assembly is frozen solid before being cut into individual squares, creating a rich and satisfying frozen treat.
- Prep Time: 1 hour 50 minutes (includes cooling time)
- Cook Time: 24 minutes
- Total Time: 6 hours 15 minutes (includes freezing time)
- Yield: 16-25 sandwiches
- Category: Dessert
- Method: Baking, Layering, Freezing
- Cuisine: American
- Diet: Vegetarian
Ingredients
- Nonstick cooking spray, for the baking dishes
- 1 1/2 cups all-purpose flour
- 3/4 cup lightly packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/4 cups peanut butter, at room temperature
- 2 pints vanilla ice cream
Instructions
- Preheat the oven to 350 degrees F. Grease two 8-inch baking dishes and line them with parchment paper, allowing 1-inch wings to hang over the edges.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt, and baking powder.
- In a medium bowl, whisk together the melted butter, vanilla, eggs, and 3/4 cup of the peanut butter.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula until just combined.
- Divide the batter evenly between the two prepared baking dishes and spread out.
- Bake until the centers are just set, about 23-25 minutes. Let the blondies cool completely in the pans.
- While the blondies cool, allow the vanilla ice cream to soften at room temperature until it is spreadable.
- Spread the softened ice cream evenly over one of the cooled blondies while it is still in its pan.
- Drizzle the remaining 1/2 cup of peanut butter over the ice cream and use a spatula to swirl it in.
- Place the second blondie on top of the ice cream layer.
- Freeze until the ice cream is firm, about 4 hours.
- Using the parchment paper wings, lift the entire sandwich out of the pan and onto a cutting board.
- Trim the edges if desired, and cut into 1 1/2- to 2-inch squares.
- Wrap the sandwiches individually in plastic wrap or place them in an airtight container and store in the freezer.
Notes
- Trimming the edges before cutting into squares is optional.
- For storage, wrap the individual sandwiches in plastic wrap or keep them in an airtight container in the freezer.