Hello June! The first day of summer is still three weeks away, but from where I'm standing -which is squarely in 80 degree weather- it feels like we're already there! I say we give this month a fitting kick-off with a chilly treat. I always associate ice cream sandwiches with summer. And if you ask me, they're made to be enjoyed while sitting outside on the front porch steps, watching the first fireflies.
To me, blondies taste like birthday cake but with a different texture. Chewier. So, these little ice cream sandwiches are like having your birthday cake and ice cream all rolled into one sweet. I can't tell you how many times I've made blondies over the years, but this is the first time I've made them for a blog post - can you believe it? I know! I deserve a proper scolding.
I love how these sandwiches are so uniform, and that's thanks to this super cute pan from Wilton. With it, you can basically turn any cake, brownie, or cookie recipe into shells for sandwiching ice cream. Because I love it so much, we're giving one away, along with a pretty ice cream scoop and a big bottle of multicolor sprinkles!
This contest is open to US residents.
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This pan is destined to get a workout in my kitchen this summer. I can't wait to try brownie ice cream sandwiches, or even a no-bake chocolate chip cookie dough version. There are so many possibilities! I'm rather fond of this blondie version, but Wilton has also included two recipes inside the pan's packaging to get you started!
Blondie Confetti Ice Cream Sandwiches
[click for printable version]
Source: Blondie recipe adapted from Williams-Sonoma
Yields: approximately 18-20 sandwiches
These sandwiches were made using the Wilton Ice Cream Sandwich pan. If you don't have this pan, instructions for using cookie cutters are included.
1/2 gallon vanilla ice cream, softened
1 cup/180g multicolor jimmies/sprinkles
2 1/2 cups/340g all-purpose flour
1/3 cup/60g multicolor jimmies/sprinkles
1 teaspoon baking soda
3/4 teaspoon salt
1 cup/216g unsalted butter, softened
1 cup/257g firmly packed light brown sugar
1/2 cup/114g granulated sugar
2 teaspoons vanilla extract
1/2 gallon ice cream of your choice
- Place the ice cream in a large bowl and fold in the multicolor jimmies. Line a 9x13 baking dish with parchment paper so that two sides of the paper overhang the edges. Pour the ice cream into the dish and freeze until solid, 3-4 hours or overnight.
- Preheat oven to 325F. Spray the Wilton ice cream sandwich pan with baking spray with flour (such as Wilton brand Bake Easy!), or spray a 13x9-inch jelly roll pan with cooking spray and line it with parchment paper, allowing the parchment to overhang two sides.
- Sift together the flour, baking soda and salt. Set aside.
- In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-low speed until smooth. Add the brown and granulated sugars, increase the speed to medium and beat until fluffy, about 2 minute, stopping to scrape down the sides occasionally.
- Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the bowl.
- Reduce speed to low, gradually add the flour mixture and beat until just combined. Cover the bowl and refrigerate for two hours or until the dough is stiff.
- Press 1 1/2 tablespoons batter into each cavity of the ice cream sandwich pan using buttered fingers or a piece of parchment paper sprayed with cooking spray. If not using the ice cream sandwich pan, evenly press the dough so that it just fits into the jelly roll pan. Bake for 13-15 minutes (check the Wilton ice cream sandwich pan at 13 minutes). Transfer the pan to a wire rack to cool. Place a sheet of parchment over a work surface and turn the individual ice cream shells out onto the paper. Allow them to cool completely. If using the 13x9 pan, lift the blondie out of the pan with the two overhanging pieces of parchment. Let cool completely. Cut shapes out of the large blondie sheet using cookie cutters.
- Remove the ice cream from the pan by lifting it with the two overhanging parchment edges. Working quickly, cut shapes from the ice cream using the same cutters used for the blondies. Sandwich like shapes together. If using the Wilton pan, use a blondie sandwich piece as a template to cut rectangles from the ice cream slab. Use a sharp knife and work quickly! Sandwich the ice cream rectangles between blondie shells.
- Store sandwiches individually wrapped in wax paper in the freezer.