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Blondie Ice Cream Sandwiches

Blondie ice cream sandwiches with chewy, butterscotch-deep blondie bars and a caramel-vanilla ice cream center. Brown butter and brown sugar bake up golden and rich, then freeze into easy, sliceable frozen blondie sandwiches.
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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: 420
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
  • 0.5 gallon caramel or vanilla ice cream softened
  • caramel sauce for drizzling

Equipment

  • 1 sheet pan

Method
 

Bake the blondie layer
  1. Preheat the oven to 350F. Whisk the all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  2. Whisk the browned and cooled unsalted butter with the packed brown sugar until combined, glossy, and uniform. Add the eggs and vanilla extract and whisk until smooth.
  3. Stir the flour mixture into the wet ingredients until no dry streaks remain. Fold in the butterscotch chips so they’re evenly distributed.
  4. Spread the batter into a parchment-lined 9x13 pan. Bake for 20-25 minutes until the center is just set and the edges look lightly golden.
  5. Cool the blondies completely in the pan. Let them cool fully so the ice cream won’t melt or slide.
Assemble and freeze
  1. Freeze the blondie sheet for 30 minutes to firm it up. Spread the softened caramel or vanilla ice cream over half of the surface.
  2. Fold the other half of the blondie over the ice cream to sandwich it, or cut into squares and stack. Press gently so the layers adhere without squeezing out the ice cream.
  3. Freeze the assembled sandwiches for at least 2 hours until firm. Drizzle with caramel sauce for drizzling and serve straight from the freezer for the cleanest edges.

Notes

For the best scoopable bite, use softened (spreadable) caramel or vanilla ice cream rather than fully melted ice cream. Store sandwiches covered in the freezer for up to 2 weeks; thaw 5-8 minutes before eating if you want a slightly softer center. Freezing is yes. If you want a lighter swap, choose low-fat vanilla ice cream and use a reduced-sugar caramel sauce for drizzling.