Ice cream sandwiches are a fun treat on a hot day, but it can be time consuming and a bit messy to make them individually.
I came up with a little trick at my job to make large amounts of ice cream sandwiches with minimal effort, and I want to share it with you. The fun part of these sandwiches is using two ice cream flavors instead of one. This way you can make interesting combinations like peanut butter and jelly, or mint and chocolate.
The first step is to make blondies. You know, the brownies that aren’t brown? There is a great recipe for blondies here (no need for frosting with these sandwiches, though). Whatever your blondie recipe says for pan size, split into two pans. Bake them about half the time or until a tester comes out clean. Cool and flip out onto another pan. You now basically have 2 huge rectangular cookies.
Now take your ice cream flavors and spread one flavor onto one of the blondies and one flavor on to the other. Close them up like a book and stick it into the freezer for a few hours.
When you take it out of the freezer, just cut into squares and serve or re-freeze!
At work, I package these guys into little individually sealed bags and we sell them for 4 dollars apiece! Make them at home at a fraction of the cost, and have them sitting in your freezer ready and waiting for when you need a frozen fix.
Here are a few recipes to get you started:
The ice cream flavor combinations are endless!
Dan Whalen doesn’t make desserts without peanut butter. He has been blogging for over 3 years at The Food In My Beard; check Dan’s Tablespoon profile often to try his recipes with creative international spins!