Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp. baking soda
- 3/4 tsp. salt
- 16 Tbs. (2 sticks) unsalted butter, at room
temperature - 1 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 2 tsp. vanilla extract
- 15 scoops of your favorite ice cream, softened
Directions:
Be sure an adult is nearby to help.
Preheat an oven to 350°F. Spray a baking sheet with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the long sides of the pan.
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Shape the dough into a rectangle and cover with plastic wrap. Refrigerate until firm, at least 2 hours or up to 2 days.
Using your fingertips or a small rolling pin, evenly press or roll out the dough so it just fits in the prepared pan. Bake until the blondie is golden brown, 13 to 15 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour.
Remove the blondie from the pan by lifting the overhanging edges of the parchment. Transfer the blondie, still on the parchment, to a work surface. Using the ice cream sandwich molds, cut out 10 of each shape.
To assemble the ice cream sandwiches, snap the cookie sleeve of the mold into its corresponding base. Place 1 blondie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second blondie cutout of the same shape. Using the press, press down on the top blondie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 15 ice cream sandwiches.
Williams-Sonoma Kitchen
Preheat an oven to 350°F. Spray a baking sheet with nonstick cooking spray and line with parchment paper, allowing the parchment to hang over the long sides of the pan.
Over a sheet of waxed paper, sift together the flour, baking soda and salt. Set aside.
In the bowl of an electric mixer fitted with the flat beater, beat the butter on medium-low speed until smooth, about 30 seconds. Add the brown and granulated sugars, increase the speed to medium and beat until slightly fluffy, about 1 minute, stopping the mixer occasionally to scrape down the sides of the bowl. Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the sides of the bowl.
Reduce the speed to low, gradually add the flour mixture and beat until just combined. Shape the dough into a rectangle and cover with plastic wrap. Refrigerate until firm, at least 2 hours or up to 2 days.
Using your fingertips or a small rolling pin, evenly press or roll out the dough so it just fits in the prepared pan. Bake until the blondie is golden brown, 13 to 15 minutes. Transfer the pan to a wire rack and let cool for at least 1 hour.
Remove the blondie from the pan by lifting the overhanging edges of the parchment. Transfer the blondie, still on the parchment, to a work surface. Using the ice cream sandwich molds, cut out 10 of each shape.
To assemble the ice cream sandwiches, snap the cookie sleeve of the mold into its corresponding base. Place 1 blondie cutout in the bottom of the sleeve. Place 1 scoop of ice cream in the sleeve and top with a second blondie cutout of the same shape. Using the press, press down on the top blondie until the ice cream has spread out evenly. Remove the base from the sleeve and carefully press the ice cream sandwich out. Repeat to make the remaining sandwiches.
Serve the ice cream sandwiches immediately, or place them on a baking sheet lined with parchment or waxed paper, cover tightly with plastic wrap and freeze for up to 3 days. Makes 15 ice cream sandwiches.
Williams-Sonoma Kitchen
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Rated 5 out of
5
by
Xfsvegan from
Rewrite the recipe
Veganized this recipe. Yummeeeeee! However, is it really necessary that i preheat my oven before starting when the dough needs to chill for 2 hours minimum?
Date published: 2020-04-05
Rated 5 out of
5
by
CowgirlJen from
Sinfully good!
Forget the ice cream, this blondie recipe is to die for!!! I've been looking for an outstanding blondie recipe ever since I tasted some at a church bake sale. This is as good as it gets (if not better!).
I actually did go ahead and make the ice cream sandwiches. Since I'm in Texas, I felt compelled to use the BEST ice cream EVER and filled them with Bluebell Homemade Vanilla.
We will make these again for sure and will even try some fun shapes for different holidays :)
The only problem I had is that the recipe does not specify a size on the "baking sheet". I used a half sheet cake pan and the blondies ended up probably about twice as thick as pictured. NO problems here :) I also did NOT put them in the fridge for 2 hours before baking. I put them in the pan (with parchment), got my hands slightly damp and smushed the dough evenly into the pan.
Date published: 2012-08-31