Doesn’t this picture make you drool?
As you know, ice cream is a weakness of mine.
And in the summer, I could eat it every night of the week. (To maintain a healthy lifestyle I usually make this Chocolate Peanut Butter Banana Ice Cream from “The Lemon Bowl” at least 3 times a week to get my ice cream craving satisfied, guilt free.)
But this recipe, well, it is a splurge!!
There is a time and a place for these decadent Ice Cream Sandwiches. I have found that perfect time twice in the past month. Once, for a family who had spent all their energy moving on a hot day–I thought they deserved this treat to cool down. And the second time I made these ice cream bars were for a cook-out we had with dear friends, one of whom’s birthday it was. I personally knew he loved blondies served with Ice Cream. We were having our cook-out pool side, so I didn’t want to mess with a sheet tray of cookies, pints of ice cream, bowls, and spoons, etc. So this dessert was perfect.
A soft, buttery cookie filled with creamy and sweet ice cream all in a portable package to go. And they proved to be fun for the big little kids alike!
I started with a base of a favorite blondie cookie batter that I spread out onto a parchment paper lined sheet tray.
Once the bars had been baked and cooled slightly, I slid the parchment paper with the cookie on it to another large sheet tray upside down–or you could place on a large cutting board.
Next I cut the cookie bar into 2 equal pieces. Then I spread softened ice cream on one half of the cookie and gently flipped the remaining half of a cookie onto the top of ice cream. Wrap loosely and place in freezer for an hour or two to allow the ice cream to harden.
For the ice cream I spread on these blondies, I kept it simple and used Breyer’s all natural vanilla that I mixed in some dark chocolate chunks and peanut butter chips. Use whatever your favorite flavor is, whether store-bought or homemade. I personally choose to use Breyer’s because it is made with just a few high quality ingredients. I would usually opt to make homemade ice cream but sadly my Cuisinart Ice Cream machine I had for years died on me this month.
Sigh. Thank goodness good quality store bought ice cream is available.
Once the ice cream has set, remove from freezer and cut into 16 bars. Wrap individually or layer in a storage container, separating the layers with wax or parchment paper. Store in the freezer.
Now, find a party or a group of friends and make these ice cream sandwiches for the group! You will happily be able to enjoy one and not be tempted to eat the whole batch on your own 🙂
However, they would store perfectly in your freezer for a few weeks if you can restrain yourself from eating the entire batch in one night!
- 2¼ cups whole white wheat flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup butter, softened
- 1¼ cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 4-5 cups of your favorite ice cream, softened
- Preheat oven to 350. Line a sheet tray (18x13) with parchment paper.
- Mix the flour, baking soda and salt together in medium bowl.
- In stand mixer, beat butter and sugar together on medium high speed until fluffy and smooth. Add eggs and vanilla, beating until just combined. Slowly add the flour mixture with mixer on low speed and only mix until just combined.
- Pour batter unto prepared sheet tray and evenly spread out with off-set spatula. Bake for 12-15 minutes.
- Allow cookies to cool for about 20 minutes and then gently slide parchment paper onto an inverted sheet tray or large cutting board. Cut the bar in half. On one half off the cookie, evenly spread out your favorite ice cream (you could even through a few candies in the ice cream itself. Flip the other cookie half onto the half with the ice cream. Loosely wrap in plastic wrap or parchment and place into freezer for 1-2 hours until ice cream has hardened.
- Using a very sharp knife, cut into 16 equal portions. Wrap the Ice Cream sandwiches up individually or layer with parchment paper in a food storage container. Keep frozen until ready to eat.