It's high time to take another look at theĀ your childhood favorites. An ice cream truck classic, ice cream sandwiches have been cooling the palates of children and adults alike on hot daysĀ for decades. Sometimes a cakey chocolate wafer, other times a thick chocolate chip cookie, the composition of an ice cream sandwich spans many flavor profiles. This recipe makes decadent chocolate chip blondies, a marriage of a cakey brownie and a brown sugar chocolate chip cookie, and sandwiches smooth ice cream between them. Sheer bliss!
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- Yields:
- 12 serving(s)
- Prep Time:
- 30 mins
- Total Time:
- 6 hrs
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
- Nutrition Information
- Per Serving (Serves 12)
- Calories462 Fat24 gSaturated fat12 gTrans fat1 gCholesterol76 mgSodium142 mgCarbohydrates57 gFiber2 gSugar42 gProtein6 gVitamin D0 mcgCalcium141 mgIron1 mgPotassium226 mg
- Note: The information shown is Edamamās estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionistās advice.Powered by
Directions
- StepĀ 1Preheat oven to 325Ā°F. Line 2 (13-by-9-inch) baking pans with parchment paper, letting theĀ excess extend over the sides of theĀ pan; spray theĀ parchment with baking spray. Or, line 1 (18-by-13-inch) half sheet pan with parchment paper and spray with baking spray.
- StepĀ 2In a medium bowl, whisk together theĀ melted butter, shortening, and sugarsĀ until smooth. Add the eggs, one at a time, and theĀ vanilla extract, whisking until combined.
- StepĀ 3In another medium bowl, whisk together theĀ flour, cornstarch, baking powder, and salt. Gradually whisk theĀ flour mixture, alternating with the milk, into the egg mixture just until combined.Ā
- StepĀ 4Divide theĀ batter among the two prepared baking pans or add the batter to the prepared half sheet pan, smoothing the top with a spatula. Sprinkle Ā½ cup of the chocolate chips over the surface of the batter.
- StepĀ 5Bake until golden brown and a wooden pick inserted in the center comes out clean, 18 to 20 minutes, turning the pans halfway through baking. Sprinkle the surface with the remaining Ā¼ cup of chocolateĀ chips. Let cool in the pans for 10 minutes. Remove from the pan and let cool completely on a wire rack.
- StepĀ 6Line a 13-by-9-inch baking pan with plastic wrap. Scoop the ice cream into the prepared pan and spread the ice cream into an even layer. Cover the baking pan with plastic wrap and freeze until solid, 1 to 2 hours.
- StepĀ 7If using an 18-by-13-inch sheet pan, cut the cooled blondie in half to create two 13-by-9-inch rectangles. Cover a work surface with a large sheet of plastic wrap. Place one half of the blondie topside down. Place the frozen ice cream rectangle on the flat side of the blondie. Top with the remaining half, topside up. Use the plastic wrap to help transfer the blondies and ice cream back into the 13-by-9-inch pan. Cover and freeze until completely solid, 4 to 6 hours.
- StepĀ 8Cut the edges of the blondies so that they are clean and even, if you like. Cut them into 12 (2-by-4-inch) rectangles. Wrap the sandwiches in foil, plastic wrap, or parchment paper and store in the freezer for up to 3 months.
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