Blondie Ice Cream Sandwich Hearts
Blondie Ice Cream Sandwich Hearts

Blondie Hearts + Ice Cream = Valentine's Day happiness!! It's a scientifically proven equation--though they may not teach it in algebra (although they really should because I can guarantee that knowing how to make someone you love happy will serve you a whole lot better in life than knowing x+y+=z!!). Anyhoo, if you're still undecided as to what to make for Valentine's Day tomorrow, your worries are over! These are easy (you don't even need a mixer), delicious and just cutesy enough to please even the most die-hard Valentine's Day aficionado!! What's not to love?!!

Are you a blondies fan? A chewy, gooey, chocolate-y blondies fan? Then you will adore these and you may want to keep a few for nibbling sans ice cream. I baked them in a jelly roll pan so that they'd be a little thinner and chewier, as I wanted to use them as the bookends to the ice cream but you could totally bake these in a conventional 9x13-inch brownie pan for a more traditional thicker blondie. Whatever you do, you just don't want to overbake them, as the extreme chewiness factor is what makes them so yummily irresistible!

Once the blondies are done and cooled, you simply cut them out with a heart shaped cookie cutter, leaving you with a tray of blondie scraps--what will you do with those?!!

Then, you simply spoon your favorite ice cream onto the bottom of one of the hearts, place another heart on top of it and sandwich together. It's so easy--a fun (albeit messy) project to do with the kids. You can even roll the sides in colored sprinkles if you like. The only difficult part is getting people to agree to return the hearts to the freezer to chill instead of eating them on the spot!! Happy Almost Valentine's Day!!

Blondie Ice Cream Sandwich Hearts

Makes at least 10 ice cream sandwiches--more if you use smaller cookie cutters
You could totally use a boxed blondie or brownie mix here to save time. Follow package directions for baking and then cut out as advised below.
Prep Time for Blondies:  15 minutes; Bake Time:  About 18 minutes; Assembly Time:  15 minutes, plus a couple of hours of chilling


For the blondies

  • 3/4 cup (1 1/2 sticks) unsalted butter
  • 1 3/4 cup brown sugar
  • 2 teaspoons vanilla extract
  • 2 large eggs
  • 1 3/4 cups unbleached, all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 12 ounces mini chocolate chips (or large ones or use a cut up bar of chocolate or sub in half cup of nuts for half of the chocolate)
  • 1 quart of vanilla ice cream, softened (or any kind you prefer)
  • Sprinkles (optional)

The Recipe

1.  To make the blondies:  Preheat oven to 350º and spray a jelly roll or half-sheet pan with nonstick cooking spray. Line with parchment paper and spray the paper as well. Set aside.

2.  Place the butter in a medium-sized saucepan and melt it over low heat. Remove from the heat when melted and and stir in the brown sugar until well blended. Let sit for 7 minutes and then stir in the vanilla. One at a time, stir in the eggs quickly so the heat of the mixture doesn't cook them. 

3.  In a small bowl, mix together the flour, baking soda and salt. Add the mixture to the liquid ingredients and stir until well combined. Add in the chips and stir well. Transfer the mixture to the prepared pan and use a spatula to spread it out evenly--it will be thick.

4.  Bake for about 18 minutes, or until a toothpick inserted into the center of the pan, comes out clean. Transfer to a wire rack and let cool completely.

5.  While the blondies are baking or even several days before, line a 9x13-inch pan with plastic wrap. Scape the softened ice cream into the pan, smoothing it out so that it's one thick even layer. Cover with plastic wrap and return to the freezer to freeze. (Alternatively, you can just let the ice cream soften and use a spoon to cover the hearts with the ice cream--it's just a little bit messier that way.)

6.  When blondies are cool, stick the pan in the freezer or fridge for about 10 minutes--they'll cut neater that way. Use a heart shaped cookie cutter to cut out blondie hearts. Then, if using the pan of ice cream, use the same cookie cutter to cut out heart-shaped ice cream blocks and press out onto the bottoms of half of the blondies. Cover with the remaining blondies, top side facing out and press together gently. Roll the sides in sprinkles (if using) and wrap individually in plastic wrap. Return to freezer and let chill for a few hours or up to a week before serving.


Note:  Blondie recipe adapted from The Mom 100 Cookbook by Katie Workman. Ice cream part is my own brilliant little idea.



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