Where heavenly layers of rich peanut butter ice cream meet moist, golden blondies—the ultimate frozen indulgence.
- 1 1/2 cups all-purpose flour
- 3/4 cup lightly packed light brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 1/2 teaspoon baking powder
- 3/4 cup (1 1/2 sticks) unsalted butter, melted but not hot
- 2 teaspoons vanilla extract
- 3 large eggs
- 1 1/4 cups peanut butter, at room temp
- 2 pints vanilla ice cream
- Preheat the oven to 350 degrees F.
- Grease two 8-inch baking dishes with the nonstick cooking spray and line them with parchment paper, allowing 1-inch wings to hang over the edges; set aside.
- In a large bowl, whisk together the flour, brown sugar, granulated sugar, cinnamon, salt and baking powder.
- In a medium bowl, whisk together the butter, vanilla, eggs and 3/4 cup peanut butter.
- Add the wet ingredients to the dry ingredients and stir with a wooden spoon or spatula to combine.
- Divide the mixture between the prepared baking dishes and spread out evenly with a spatula or your hands.
- Bake until the centers are just set, begin checking for doneness at 23 minutes.
- Cool in the pans completely.
- While the blondies cool, allow the ice cream to soften at room temperature to a spreadable consistency.
- Using an offset spatula, spread the ice cream evenly over one pan of the blondies while it's still in the pan.
- Drizzle on the remaining 1/2 cup peanut butter and use the spatula to swirl it into the ice cream.
- Place the other blondie on top of the ice cream and freeze until the ice cream is firm, about 4 hours.
- Using the parchment wings, lift the whole thing out of the pan and onto a cutting board.
- Use a sharp knife to cut to trim the edges (if desired, this isn't necessary) and cut it into 1 1/2- to 2-inch squares.
- Wrap individually in plastic wrap or place in an airtight container and store in the freezer.