Father’s Day means grillin’ and chillin’ in the summertime heat, and Peanut Butter Blondie Ice Cream Sandwiches fit the bill for a cool finish to any BBQ celebration. The blondies are rich and chewy, perfect for pairing with ice cream. Served plain, rolled in crunchy toppings, or dipped in chocolate, they’re a surefire way to let Dad know what a special guy he is! They’re such fun to make, and they’re my feature for The Recipe Box in the June issue of Direct Magazine.
I love brownies – the darker and fudgier the better. (There’s no doubt that I am a confirmed chocoholic!) For a nice change of pace, I have to say that I love Blondies just as much. Their sweet taste and chewy texture are nearly impossible to resist. To create these delicious ice cream sandwiches I added peanut butter to my favorite blondie recipe, and voila! – a fabulous Father’s Day treat! They’re easy to make, and you can prepare the blondies the night before so you divide up the time a little bit.
I find with bar cookies and brownies/blondies that lining the baking pan with foil makes it much easier to cut after they’re baked. You simply lift the whole product out, peel back the foil, and you can cut portions evenly without the sides of the pan blocking your knife. The easiest way to line the baking sheet is to turn it upside down, tear off a piece of heavy duty foil large enough to cover the bottom and sides, then mold the foil over the upside down pan.
See? The foil is now the shape of the inside of your baking sheet, and you can set it inside and fit it carefully into the corners. Just fold or crimp the additional foil over the sides; you’ll need that when it’s time to lift the blondie out. (If you’re wondering which side of the foil to use, I’ve read that it doesn’t make a difference if you put the shiny side up or down, but I prefer using the non-shiny side up.)
This is an easy batter to prepare – whisk together the dry ingredients; whisk together the butter, peanut butter and sugar; add the eggs and vanilla, and combine the two. (You can leave out the peanut butter if you’d like; in that case I recommend browning the butter for more flavor: melt the butter in a pan over medium-low heat and continue to cook, stirring, until the butter becomes brown. Don’t walk away, as it can burn quickly. It will take on a nutty flavor that will greatly enhance your blondies!)
The batter will be very thick – that’s okay.
Spread the batter evenly in the pan and bake. To make thinner blondies for the sandwiches I used a jelly roll pan. Don’t overbake them; just like a brownie, you want that chewy texture. If you want just the blondies “regular-size”, use a 9″ x 13″ baking pan; line it with foil and bake as the recipe instructs. It takes a few more minutes to bake.
Once the blondies have cooled, use the foil overhang to lift them out of the pan. Now it’s super easy to cut into squares, bars, triangles – whatever shape your heart desires!
For the ice cream sandwiches, I trimmed off the ends (a little snack for later!), cut the blondie in half, and stacked the two pieces. Then I cut them into squares; this helped to make equal portions. You can also use a cookie or biscuit cutter if you want rounds.
I used a cookie scoop to get equal portions of ice cream onto the blondies…
Then I wrapped each one in plastic and put them in the freezer for a couple of hours. (Time to snack on one of the trimmed edges with a cup of coffee ~ have to make sure they taste just right!)
I combined chopped peanuts, chocolate sprinkles, and crushed ice cream cones (I was going for a Drumstick-kind of flavor), and rolled the edges of some of the sandwiches in the mixture.
I dipped some of the sandwiches into melted chocolate and then into the peanut-sprinkle-cone mixture.
I put the sandwiches back into the freezer after I dipped them for a few minutes to set the chocolate, then I rewrapped them individually. (I left some of the sandwiches plain, too.) All done! And the great thing is that you can do these in advance – they’re stored in the freezer so they aren’t going to spoil…you’ve got an amazing dessert just waiting for Father’s Day…or any day! Happy Summer, y’all ~ enjoy!
Dads are most ordinary men turned by love into heroes, adventurers, storytellers, and singers of song. Pam Brown
- 2 cups all-purpose flour
- 2 ½ cups firmly packed dark brown sugar
- 2 tsp. baking powder
- 1 tsp. Kosher salt
- 1 tsp. ground cinnamon
- 10 tablespoons unsalted butter, melted
- ½ cup creamy peanut butter
- 1 tsp. vanilla extract
- 3 large eggs
- 1 quart vanilla ice cream, softened slightly
- 1 cup dry roasted peanuts, finely chopped
- 6 sugar cones, finely chopped
- ⅓ cup chocolate jimmies
- 1 ½ cups chocolate candy melts
- Preheat oven to 350F.
- Line an 11” x 15” jellyroll pan with heavy-duty aluminum foil, allowing it to extend slightly over the sides. Coat the foil with baking spray.
- In a large bowl, whisk together the flour, brown sugar, baking powder, salt and cinnamon.
- In another bowl, whisk the butter and peanut butter until smooth, then whisk in the eggs one at a time.
- Add the vanilla extract and mix well.
- Pour the butter mixture over the flour mixture and combine with a spatula or wooden spoon. (The batter will be thick.)
- Spoon the batter into the prepared pan and press evenly to the corners with a spatula.
- Bake approximately 20-22 minutes, until a toothpick inserted in the center of the blondie comes out clean.
- Remove to a rack and cool completely in the pan.
- Combine the jimmies, chopped peanuts and sugar cones in a bowl.
- When blondies have cooled lift them out of the pan using the foil overhang.
- Cut in half and stack the two pieces, then trim the edges and cut into 16 squares (32 blondies total).
- With each pair of blondies, scoop ice cream onto one square and top with another, pressing down gently to distribute.
- Wrap in plastic and place in the freezer; chill for 2-3 hours.
- In a glass bowl, melt the chocolates in the microwave in 30-second intervals, stirring after each. Working quickly, remove each sandwich from the plastic wrap and dip halfway into the chocolate. Dip into the peanut mixture and set on a parchment-lined baking sheet in the freezer for a few minutes, just until the chocolate has set.
- Rewrap in plastic and store in the freezer; remove a few minutes before serving.
Cook time includes freezing time for the sandwiches.
For regular-size blondies, bake in a 9" x 13" baking pan sprayed with baking spray. Line the pan with foil and bake 25-30 minutes. Cool completely, remove from pan and cut into 24 blondies. Store in an airtight container.