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Blondie Ice Cream Sandwiches

Blondie ice cream sandwiches with chewy, butterscotch-deep blondie bars and caramel or vanilla ice cream. Rich brown sugar and browned butter create a golden, toffee-speckled golden ice cream sandwich that’s sliced and frozen into handheld squares.
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Prep Time 20 minutes
Cook Time 25 minutes
Freezing 2 hours
Total Time 2 hours 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

For the blondies
  • 2 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 lb unsalted butter browned and cooled
  • 2 cup brown sugar packed
  • 2 eggs
  • 2 tsp vanilla extract
  • 1 cup butterscotch chips
Ice cream and assembling
  • 0.5 gal caramel or vanilla ice cream softened
  • 1 caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the blondie base
  1. Preheat the oven to 350F, then whisk all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  2. Whisk the browned butter and brown sugar until the mixture looks smooth and glossy, then add the eggs and vanilla extract and whisk again until incorporated.
  3. Add the flour mixture and mix just until no dry streaks remain, then stir in the butterscotch chips.
  4. Spread the batter into a parchment-lined 9x13 pan and bake for 20-25 minutes until the center is just set and the edges look lightly golden.
  5. Cool the blondie sheet completely, with a visible firm set surface before freezing.
Freeze into sandwiches
  1. Freeze the blondie sheet for 30 minutes to firm it up, until the top is cold to the touch.
  2. Spread the softened caramel or vanilla ice cream over half of the blondie, keeping a thick, even layer.
  3. Fold the other half over the ice cream to form a sandwich, or cut into squares and stack to keep the layers aligned.
  4. Freeze for at least 2 hours until fully firm, then drizzle with caramel sauce and serve.

Notes

For clean slices, warm the knife under hot water and wipe between cuts. Store sandwiches covered in the freezer for up to 2 weeks; for best texture, thaw in the fridge 5-10 minutes before eating. Freezing is yes—assemble and keep sealed. If you want a lighter option, use a reduced-fat caramel or vanilla ice cream (the bake stays the same).