the heat of the new york city summer is in full swing. we are getting to the point now where it is uncomfortably hot outside, waiting for the subway is a sweaty nightmare, and air conditioning is in high demand. but, i’m pretty sure that there is one thing about all this heat that everyone loves: it’s ice cream season!
remember when i made brownie ice cream sandwiches? well, i basked in the glory of that highly successful idea for a while, but recently decided to take it up a notch by using cookie dough ice cream on the inside and a chocolate chip blondie on the outside. and oh man. this was seriously one of my best ideas ever. these sandwiches were a-maz-ing.
i used a great recipe for blondies that i found on food52 using all brown sugar, a healthy dose of vanilla, and a ton of chocolate chips (i actually used mini chips because that’s what i had around, but that doesn’t really matter). in addition to being ridiculously delicious, the blondies had just the right amount of chew to stay together and stand up to the ice cream when frozen, but not be too hard to sink your teeth into. and with the cookie dough ice cream in the middle, these sandwiches were a giant explosion of chocolate chip cookie flavor in a perfectly portioned cute little frozen square. they were ridiculous.
cookie dough ice cream sandwiched in the middle of a chewy chocolate chip blondie.
- 1 1/2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 12 tablespoons unsalted butter, melted and cooled
- 1 1/2 cups packed light brown sugar
- 2 large eggs
- 4 teaspoons vanilla extract
- 2 cups chocolate chips
- 1 1/2 pints cookie dough ice cream (i used this homemade version, but store-bought will work too)
- preheat the oven to 350°F and line an 8x8-inch baking pan with parchment paper so that the edges hang over the sides of the pan.
- combine the flour, baking powder, and salt in a medium bowl.
- in a large bowl, stir together the melted butter and brown sugar until they are combined. stir in the eggs and vanilla. add the dry ingredients and stir gently until everything is just combined. fold in the chocolate chips.
- pour the batter into the prepared pan and smooth the top. bake for about 30-35 minutes, until the top is shiny, golden, and a little cracked.
- let the blondies cool completely in the pan before building your ice cream sandwiches.
- lift the block of blondies out of the pan using the overhanging parchment paper. using a sharp knife, carefully cut the entire blondie block in half horizontally (like when you slice open a hamburger bun). try your best to keep the thickness of the two halves as even as possible.
- line an 8x8-inch pan with plastic wrap. you want to have enough excess wrap hanging over the sides so that you'll be able to cover your entire block of blondie sandwiches. then, put the bottom half of your blondie in the pan.
- dump all of your ice cream into the pan on top of the bottom blondie. spread it out so that it fills the pan and is even on top (you need it to be soft so that you can do this - see note).
- put the top blondie half on top of the ice cream. using your hands, press down lightly so that the ice cream and blondie halves all become one. then, tightly wrap the entire block with your over-hanging sides of plastic wrap.
- put the pan into the freezer for at least a couple of hours. you want the ice cream to become completely firm so that you can slice through it cleanly - the time it takes to get to this point will vary depending on what type of ice cream you use.
- working quickly, take the block of blondie/ice cream out of the freezer and unwrap it. you will have one giant ice cream sandwich at this point. using a sharp knife, cut the block into smaller sandwiches. i like to cut it into 16 little squares - they are so cute!
- individually wrap each sandwich in plastic wrap, then put them all in an airtight container in the freezer until you're ready to serve.
- you want your ice cream to be soft so that you can easily spread it to the size of the pan. if you are using homemade ice cream, this is easiest to do when it is straight out of the ice cream maker (as in, when it is still soft-serve consistency). if you are using store-bought ice cream, you'll want to let it sit at room temperature for a bit to soften (but don't let it melt!).