Pioneer Woman Blondie Ice Cream Sandwich

Pioneer Woman blondie ice cream sandwich is a chewy, frozen dessert with brown sugar blondies, mini chocolate chips and ice cream that comes together in 6 hours. Try this easy homemade ice cream sandwich for summer parties or birthday parties, since it's make-ahead and serves a crowd.

Freeze the sandwiches until completely solid, a full 4 to 6 hours, before you cut them. Skip that wait and the ice cream squishes out the sides and the clean rectangles turn into a sticky mess.

Melting both butter and vegetable shortening gives the blondies a chewy middle that stays soft even straight from the freezer. A little cornstarch in the flour keeps the crumb tender, so you can bite through each sandwich without the cookie cracking.

Pioneer Woman Blondie Ice Cream Sandwich

0.0 from 0 votes

Course: DessertCuisine: AmericanDifficulty: Medium

Servings

12

servings

Prep time

30

minutes

Cooking time

20

minutes

Calories

462

kcal

Chewy brown sugar blondie layers hold a smooth slab of ice cream, and mini chocolate chips dot the top of each bar. After a long freeze, everything cuts into neat rectangles that stay soft enough to bite.

Ingredients

• Baking spray with flour
  

• 6 tbsp. unsalted butter, melted and cooled slightly
  

• 6 tbsp. vegetable shortening, melted and cooled slightly
  

• 3/4 c. firmly packed light brown sugar
  

• 1/2 c. granulated sugar
  

• 2 large eggs, room temperature
  

• 1 1/2 tsp. vanilla extract
  

• 1 1/2 c. all-purpose flour
  

• 1 1/2 tbsp. cornstarch
  

• 1 tsp. baking powder
  

• 1/4 tsp. kosher salt
  

• 3 tbsp. whole milk, room temperature
  

• 3/4 c. mini semisweet chocolate chips
  

• 3 pt. ice cream
  

Directions

• Prep the pans: Preheat the oven to 325°F, then line 2 (13-by-9-inch) baking pans with parchment, letting the excess hang over the sides. Spray the parchment with baking spray, or use one 18-by-13-inch half sheet pan instead.
• Mix the wet ingredients: Whisk 6 tablespoons melted butter, 6 tablespoons melted shortening, 3/4 cup light brown sugar and 1/2 cup granulated sugar in a medium bowl. Add the 2 eggs one at a time with 1 1/2 teaspoons vanilla, whisking until smooth.
• Add the dry ingredients: Whisk 1 1/2 cups flour, 1 1/2 tablespoons cornstarch, 1 teaspoon baking powder and 1/4 teaspoon kosher salt in another bowl. Then whisk this into the egg mixture in batches, alternating with 3 tablespoons milk, just until combined.
• Fill the pans: Divide the batter between the two pans, or spread it in the half sheet pan, and smooth the top with a spatula. Sprinkle 1/2 cup of the mini chocolate chips over the surface.
• Bake the blondies: Bake for 18 to 20 minutes, turning the pans halfway through, until golden brown and a wooden pick comes out clean. Sprinkle on the remaining 1/4 cup chocolate chips, cool 10 minutes in the pans, then move them to a wire rack to cool completely.
• Freeze the ice cream: Line a 13-by-9-inch pan with plastic wrap, then scoop in the 3 pints of ice cream and spread it into an even layer. Cover and freeze until solid, 1 to 2 hours.
• Assemble the sandwich: If you baked on a half sheet pan, cut the cooled blondie in half to make two 13-by-9-inch rectangles. Set one half topside down on plastic wrap, add the frozen ice cream on top, then finish with the second half topside up.
• Freeze again: Use the plastic wrap to lift everything back into the 13-by-9-inch pan. Cover and freeze for 4 to 6 hours until completely solid.
• Cut and store: Trim the edges for clean sides if you like, then cut into 12 (2-by-4-inch) rectangles. Wrap each sandwich in foil, plastic wrap or parchment and keep them in the freezer for up to 3 months.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Reynolds unbleached parchment paper, Checkered Chef cooling racks, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different flavor of ice cream?

Yes, any flavor you like works here. Vanilla keeps the blondie flavor front and center, while coffee, cookie dough or salted caramel all go well with brown sugar. Just pick a firm ice cream so it spreads and freezes into a sturdy layer.

How long do the blondie ice cream sandwiches keep?

Wrapped tightly in foil, plastic wrap or parchment, they keep in the freezer for up to 3 months. Wrapping each one separately also makes them easy to grab for a quick treat.

Can I bake the blondies ahead of time?

Yes, you can bake and cool the blondies a day ahead and keep them covered at room temperature. The ice cream layer can also freeze a day early, so assembling takes only a few minutes.

What if I don't have two 13-by-9-inch pans?

Use one 18-by-13-inch half sheet pan instead, and cut the cooled blondie in half to make two rectangles. A 13-by-9-inch pan is still handy for freezing the ice cream layer and the finished sandwich.

What's the most common mistake with ice cream sandwiches?

Assembling with blondies that are still warm is the big one, because they melt the ice cream on contact. Let them cool completely on the rack first. Cutting before the sandwich is frozen solid also makes a mess.