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Yields:
12 serving(s)
Prep Time:
30 mins
Total Time:
6 hrs
It's high time to take another look at the your childhood favorites. An ice cream truck classic, ice cream sandwiches have been cooling the palates of children and adults alike on hot days for decades. Sometimes a cakey chocolate wafer, other times a thick chocolate chip cookie, the composition of an ice cream sandwich spans many flavor profiles. This recipe makes decadent chocolate chip blondies, a marriage of a cakey brownie and a brown sugar chocolate chip cookie, and sandwiches smooth ice cream between them. Sheer bliss!
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Ingredients
- Baking spray with flour
- 6 Tbsp. unsalted butter, melted and cooled slightly
- 6 Tbsp. vegetable shortening, melted and cooled slightly
- 3/4 cup firmly packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs, room temperature
- 1 1/2 tsp. vanilla extract
- 1 1/2 cups all-purpose flour
- 1 1/2 Tbsp. cornstarch
- 1 tsp. baking powder
- 1/4 tsp. kosher salt
- 3 Tbsp. whole milk, room temperature
- 3/4 cup mini semisweet chocolate chips
- 3 pt. ice cream
Directions
- Step 1Preheat oven to 325°F. Line 2 (13-by-9-inch) baking pans with parchment paper, letting the excess extend over the sides of the pan; spray the parchment with baking spray. Or, line 1 (18-by-13-inch) half sheet pan with parchment paper and spray with baking spray.
- Step 2In a medium bowl, whisk together the melted butter, shortening, and sugars until smooth. Add the eggs, one at a time, and the vanilla extract, whisking until combined.
- Step 3In another medium bowl, whisk together the flour, cornstarch, baking powder, and salt. Gradually whisk the flour mixture, alternating with the milk, into the egg mixture just until combined.
- Step 4Divide the batter among the two prepared baking pans or add the batter to the prepared half sheet pan, smoothing the top with a spatula. Sprinkle ½ cup of the chocolate chips over the surface of the batter.
- Step 5Bake until golden brown and a wooden pick inserted in the center comes out clean, 18 to 20 minutes, turning the pans halfway through baking. Sprinkle the surface with the remaining ¼ cup of chocolate chips. Let cool in the pans for 10 minutes. Remove from the pan and let cool completely on a wire rack.
- Step 6Line a 13-by-9-inch baking pan with plastic wrap. Scoop the ice cream into the prepared pan and spread the ice cream into an even layer. Cover the baking pan with plastic wrap and freeze until solid, 1 to 2 hours.
- Step 7If using an 18-by-13-inch sheet pan, cut the cooled blondie in half to create two 13-by-9-inch rectangles. Cover a work surface with a large sheet of plastic wrap. Place one half of the blondie topside down. Place the frozen ice cream rectangle on the flat side of the blondie. Top with the remaining half, topside up. Use the plastic wrap to help transfer the blondies and ice cream back into the 13-by-9-inch pan. Cover and freeze until completely solid, 4 to 6 hours.
- Step 8Cut the edges of the blondies so that they are clean and even, if you like. Cut them into 12 (2-by-4-inch) rectangles. Wrap the sandwiches in foil, plastic wrap, or parchment paper and store in the freezer for up to 3 months.
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