Best 7 Peanut Butter Blondie Ice Cream Sandwiches Recipes

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Prepare to be tantalized by the ultimate indulgence: peanut butter blondie ice cream sandwiches. These delectable treats combine the irresistible flavors of peanut butter, blondies, and creamy ice cream into one sensational dessert experience. With their chewy, gooey blondie cookies hugging a generous scoop of velvety ice cream, each bite promises a perfect balance of textures and flavors. Whether you're a peanut butter aficionado or an ice cream enthusiast, these sandwiches are guaranteed to satisfy your sweet cravings and leave you craving more. So, gather your ingredients, preheat your oven, and embark on a culinary journey to create these irresistible peanut butter blondie ice cream sandwiches.

Check out the recipes below so you can choose the best recipe for yourself!

PEANUT BUTTER BLONDIES



Peanut Butter Blondies image

Buttery Peanut Butter Blondies made from scratch.

Provided by Jessica Holmes

Categories     Dessert

Time 50m

Number Of Ingredients 9

115 grams (1/2 cup or 1 stick) butter, melted
125 grams (1/2 cup) smooth peanut butter*
225 grams (1 and 1/4 cup) brown sugar
1 teaspoon vanilla extract
1 egg + 1 egg yolk
175 grams (1 and 1/4 cup) plain flour or all purpose flour
1/2 teaspoon baking powder
150 grams (1 cup) chocolate chips
30 grams (1/2 cup) mini marshmallows

Steps:

  • Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Grease and line an 8-inch square baking tin with baking or parchment paper, ensuring two sides overhang.
  • In a large mixing bowl, add melted butter. Then add peanut butter, sugar, vanilla and eggs and gently whisk together.
  • Add flour and baking powder. Stir until smooth batter forms. Add chocolate chips and marshmallows and stir again.
  • Pour blondie batter into prepared tin, smooth the top and place in the oven. Bake blondies for approximately 30 minutes or until golden on the edges and a skewer inserted in the middle comes out clean.
  • Leave in pan to cool completely - blondies will firm up as they cool. Cut into squares to serve.

PEANUT BUTTER BLONDIE BROWNIES



Peanut Butter Blondie Brownies image

Blondie brownies with crunchy peanut butter make a delicious treat. Enjoy with a cold glass of vanilla almond milk.

Provided by charbaiz

Categories     Desserts     Cookies     Brownie Recipes     Blondie Recipes

Time 1h

Yield 24

Number Of Ingredients 7

vegetable oil cooking spray
1 cup crunchy peanut butter
½ cup butter, softened
2 cups brown sugar
4 large eggs
1 tablespoon vanilla extract
1 ½ cups all-purpose flour

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Spray a 9x13-inch baking dish with cooking spray.
  • Beat peanut butter and butter together in a bowl with an electric mixer until smooth. Gradually beat brown sugar into peanut butter mixture. Beat eggs into peanut butter mixture 1 at a time, beating well after each addition; add vanilla extract.
  • Gradually sift flour into peanut butter mixture and mix until batter is well-combined. Pour batter into prepared baking dish and spread evenly in the dish.
  • Bake in the preheated oven until a toothpick inserted into the center of the blondies comes out clean, about 35 minutes. Cool in the baking dish for 15 minutes before slicing into 24 bars. Remove to a wire rack to cool until just warm.

Nutrition Facts : Calories 208.8 calories, Carbohydrate 26.4 g, Cholesterol 41.2 mg, Fat 10.1 g, Fiber 1.1 g, Protein 4.5 g, SaturatedFat 3.6 g, Sodium 96.6 mg, Sugar 18.8 g

PEANUT BUTTER ICE CREAM SANDWICHES



Peanut Butter Ice Cream Sandwiches image

Store-bought treats can't hold a candle to homemade ice cream sandwiches. This frozen dessert is fantastic. -Teresa Gaetzke, North Freedom, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 16 servings.

Number Of Ingredients 11

1/2 cup shortening
1/2 cup creamy peanut butter
3/4 cup sugar, divided
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
12 ounces dark chocolate candy coating, chopped
1 quart vanilla ice cream, softened

Steps:

  • Preheat oven to 350°. In a large bowl, cream shortening, peanut butter, 1/2 cup sugar and brown sugar until light and fluffy. Beat in egg and vanilla. Combine flour, baking soda and salt; gradually add to creamed mixture and mix well., Roll into 1-in. balls; roll in remaining sugar. Place 1 in. apart on ungreased baking sheets. Flatten with a fork, forming a crisscross pattern. , Bake 9-11 minutes or until set (do not overbake). Remove to wire racks to cool completely., In a microwave, melt candy coating; stir until smooth. Spread a heaping teaspoonful on the bottom of each cookie; place chocolate side up on waxed paper until set., To make ice cream sandwiches, place 1/4 cup ice cream on the bottom of half of the cookies; top with remaining cookies. Wrap in plastic; freeze on a baking sheet overnight.

Nutrition Facts : Calories 389 calories, Fat 20g fat (10g saturated fat), Cholesterol 28mg cholesterol, Sodium 223mg sodium, Carbohydrate 49g carbohydrate (36g sugars, Fiber 1g fiber), Protein 5g protein.

BROWNIE-AND-PEANUT-BUTTER ICE CREAM SANDWICHES



Brownie-and-Peanut-Butter Ice Cream Sandwiches image

Have you ever spooned peanut butter out of the jar while munching on a chocolate bar? Next time, try sandwiching ice cream swirled with crunchy peanut butter between slim, fudgy, indulgent chocolate brownies. You'll never go back.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Brownie Recipes

Yield Makes about 3 dozen

Number Of Ingredients 10

Vegetable-oil cooking spray
2 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
11 ounces (2 sticks plus 6 tablespoons) unsalted butter, room temperature
7 ounces unsweetened chocolate
2 2/3 cups sugar
4 large eggs
2 teaspoons pure vanilla extract
Peanut Butter Ice Cream

Steps:

  • Preheat oven to 350 degrees. Coat two 13- by-18-inch rimmed baking sheets with cooking spray, line with parchment, and spray parchment.
  • Whisk flour, baking powder, and salt in a medium bowl. Melt butter and chocolate in a large heatproof bowl set over a pot of simmering water, stirring until smooth. Remove from heat, add sugar, and stir until dissolved. Stir in eggs, 1 at a time, and then stir in vanilla. Stir in flour mixture until just incorporated. (Do not overmix.)
  • Divide batter between pans. Use an offset spatula to spread batter into thin, even layers. Bake, rotating pans once, until batter just begins to set, 8 to 10 minutes. (The surfaces will look dry, and testers inserted in the centers will come out wet.) Let cool completely in pans on wire racks.
  • To assemble, place the flat side of a large wire rack over 1 brownie, and invert rack, brownie, and pan together. Remove pan and parchment. Repeat with remaining brownie. Place a clean rimmed baking sheet over 1 brownie, and invert pan, brownie, and rack together. Remove rack. The brownie should be in the pan, top side up.
  • Spread ice cream in a smooth, even layer over brownie in pan. Align pan lengthwise with remaining brownie on rack, and use rack to quickly and carefully flip brownie onto ice cream. Remove rack. Press top brownie gently. Cover and freeze until firm, at least overnight (or up to 1 week).
  • Uncover, and cut into squares. Serve immediately (or cover and freeze ice cream sandwiches overnight).

DOUBLE PEANUT BUTTER ICE CREAM SANDWICHES



Double Peanut Butter Ice Cream Sandwiches image

Chocolate and peanut butter...need we say more? These delectable bars from our Test Kitchen are dipped in a creamy candy coating for extra deliciousness. Get ready to hear kids of all ages say, "Yum!"

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield 12-15 servings.

Number Of Ingredients 6

Brownie for Ice Cream Sandwiches
4 cups peanut butter ice cream with peanut butter cup pieces, softened
8 ounces white candy coating, coarsely chopped
1 tablespoon creamy peanut butter
1 teaspoon shortening
Chopped Reese's pieces, optional

Steps:

  • Prepare, bake and cool Brownie for Ice Cream Sandwiches according to recipe directions. Cut brownie in half widthwise. Spread ice cream over one brownie half. Turn over remaining brownie half; place over ice cream. Cover and freeze for 2 hours or until firm., In a microwave-safe bowl, melt the candy coating, peanut butter and shortening at 70% power for 1-2 minutes; stir until smooth. , Cut ice cream sandwich into bars, squares or desired shapes. Drizzle with or dip into coating mixture, letting excess drip off. Place on waxed paper, sprinkle with Reese's pieces if desired; let stand until set. Wrap in plastic. Freeze until serving.

Nutrition Facts :

CHOCOLATE PEANUT BUTTER ICE CREAM SANDWICH DESSERT



Chocolate Peanut Butter Ice Cream Sandwich Dessert image

Whipped cream mixed with sweetened condensed milk and crunchy peanut butter is spread on a base of ice cream sandwiches, frozen, and served in squares topped with hot fudge and peanuts.

Provided by Eagle brand

Categories     Trusted Brands: Recipes and Tips     EAGLE BRAND®

Time 4h20m

Yield 12

Number Of Ingredients 7

9 frozen ice cream sandwiches
1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk
¾ cup JIF® Extra Crunchy Peanut Butter
2 cups heavy cream
1 tablespoon vanilla extract
1 (12 ounce) jar Smucker's® Hot Fudge Topping
Cocktail peanuts

Steps:

  • Beat cream and vanilla in large bowl with electric mixer on medium speed until stiff peaks form. Beat in sweetened condensed milk and peanut butter on low speed until smooth.
  • Arrange ice cream sandwiches in 13 x 9-inch dish to form a single layer. Spread peanut butter mixture evenly over ice cream sandwich layer. Cover; freeze 4 to 6 hours until firm.
  • Cut into 12 squares. Top with hot fudge topping and peanuts. Serve immediately.

Nutrition Facts : Calories 606.2 calories, Carbohydrate 49.6 g, Cholesterol 80.8 mg, Fat 35.1 g, Fiber 2.4 g, Protein 10.3 g, SaturatedFat 16 g, Sodium 214.5 mg, Sugar 36.5 g

CHOCOLATE-PEANUT BUTTER SHEET PAN ICE CREAM SANDWICHES



Chocolate-Peanut Butter Sheet Pan Ice Cream Sandwiches image

An easy way to stock your freezer with homemade ice cream sandwiches: use baking sheets to make a giant ice cream-filled cookie that's easy to slice.

Provided by Kendra Vaculin

Categories     Ice Cream     Butter     Vanilla     Egg     Peanut Butter     Dessert     Frozen Dessert     Summer     Father's Day     Fourth of July     Quick & Easy     Vegetarian     Bake     Freeze/Chill     Freezer Food     Chocolate     Memorial Day     Labor Day

Yield Makes 16 sandwiches

Number Of Ingredients 12

Nonstick vegetable oil spray
1¼ cup (2½ sticks) unsalted butter, divided
¾ cup (50 g) unsweetened cocoa powder
½ tsp. Diamond Crystal or ¼ tsp. Morton kosher salt
½ tsp. baking powder
2 cups granulated sugar, divided
1 tsp. vanilla extract
3 large eggs
1¾ cups (219 g) all-purpose flour, divided
¼ cup creamy peanut butter or other nut butter
Flaky sea salt
3 pints vanilla ice cream, softened on counter about 5 minutes

Steps:

  • Place a rack in center of oven and preheat to 350°F. Generously coat a 18x13" rimmed baking sheet with nonstick spray . Melt 1 cup (2 sticks) butter in a small saucepan over medium heat. Let cool slightly.
  • Whisk together cocoa powder, kosher salt, baking powder, and 1½ cups sugar in a medium bowl. Drizzle in butter; reserve saucepan. Whisk until butter is incorporated, then add vanilla and 2 eggs and whisk until batter is glossy and smooth. Add 1¼ cup flour and whisk until no dry streaks remain.
  • Melt remaining ¼ cup (½ stick) butter in reserved saucepan over medium heat. Remove from heat, add peanut butter, and whisk until smooth. Whisk in remaining 1 egg and ½ cup sugar, then add remaining ½ cup flour and whisk until smooth.
  • Pour chocolate batter into prepared pan and, using a rubber spatula or your fingers, smooth into an even layer, spreading all the way to the corners and sides; the batter will be quite thin. Dollop peanut butter batter over chocolate batter and press into an even layer. Sprinkle sea salt on top.
  • Bake cookies until top looks dry and a tester inserted into the center comes out clean, 14-17 minutes (cookies will seem too soft, but they'll firm up as they cool). Let cookies cool in baking sheet, then use a sharp knife to cut into 32 pieces (8 across on long sides and 4 down on short sides). Carefully remove pieces from pan with a thin spatula.
  • Meanwhile, line a rimmed 13x9" rimmed baking sheet or baking dish with plastic wrap, layering sheets both lengthwise and crosswise and leaving a few inches of overhang on all sides. Transfer softened ice cream to prepared pan and spread into an even layer. Fold overhang up and over the top and freeze ice cream until firm, at least 1 hour.
  • When you're ready to assemble sandwiches, use plastic overhang to transfer frozen ice cream block to a cutting board. Working quickly, cut into 16 pieces (4 across on long sides and 4 down on short sides-mirroring half of the cookie slicing method above). Sandwich each ice cream rectangle between 2 cookies, arranging cookies top side out and place on a baking sheet. Freeze until firm all the way through, then transfer sandwiches to an airtight container or individually wrap in foil. Keep frozen until ready to serve.

Tips:

  • Use creamy peanut butter for a smooth and rich texture.
  • Chill the peanut butter mixture before assembling the ice cream sandwiches to make them easier to handle.
  • Use high-quality ice cream for the best flavor.
  • If you don't have a silicone ice cream mold, you can use a 9x13 inch baking dish lined with parchment paper.
  • Store the ice cream sandwiches in the freezer for at least 4 hours before serving.

Conclusion:

Peanut butter blondie ice cream sandwiches are a delicious and easy-to-make treat that is perfect for any occasion. With a few simple ingredients, you can have a batch of these delicious sandwiches ready to enjoy in no time. So next time you're looking for a sweet and satisfying snack, give this recipe a try!

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