Description
These Pistachio Blondie Ice Cream Sandwiches combine the chewy richness of buttery blondies studded with crunchy pistachios with the creamy, nutty flavor of pistachio ice cream. A perfect homemade dessert for summer, these sandwiches are baked until golden and then frozen to create a delightful cold treat that’s both satisfying and indulgent.
Ingredients
Scale
Blondie Batter
- 1 cup unsalted butter (melted)
- 1½ cups brown sugar (packed)
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon salt
- ¾ cup chopped shelled pistachios
Ice Cream Filling
- 1½ cups pistachio ice cream (slightly softened)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving an overhang on the sides for easy removal of the blondies.
- Mix Wet Ingredients: In a large bowl, whisk together the melted butter and brown sugar until mixture is smooth and combined. Add the eggs and vanilla extract, mixing thoroughly until the batter is uniform.
- Incorporate Dry Ingredients: Stir in the all-purpose flour, baking powder, and salt until just combined to avoid overmixing and toughening the blondies.
- Add Pistachios: Gently fold in the chopped shelled pistachios, ensuring even distribution throughout the batter.
- Bake the Blondies: Spread the batter evenly into the prepared pan and bake in the preheated oven for 20–25 minutes or until the blondies turn golden on top and a toothpick inserted in the center comes out clean.
- Cool Blondies: Remove from oven and allow the blondies to cool completely in the pan to firm up for assembly.
- Slice and Assemble: Use the parchment overhang to lift the cooled blondies out of the pan. Cut the blondies in half crosswise to form two large rectangles.
- Add Ice Cream Filling: Spread the softened pistachio ice cream evenly over one half of the blondie rectangle. Then place the second half on top, gently pressing down to form an ice cream sandwich.
- Freeze: Place the assembled sandwiches in the freezer for 3–4 hours or until firm enough to cut into individual squares.
- Serve: Slice into individual squares and serve chilled. For storage, wrap sandwiches individually in parchment paper and freeze.
Notes
- For extra nutty crunch, toast the pistachios lightly before folding into the batter.
- You can substitute pistachio ice cream with vanilla or almond-flavored ice cream for a different twist.
- Wrap individual sandwiches well and freeze for up to one month for longer storage.
