Description
Delight in these irresistible Pistachio Blondie Ice Cream Sandwiches, a perfect blend of rich, buttery blondies loaded with white chocolate and pistachios, paired with a creamy pistachio ice cream filling. This frozen treat combines the chewy texture of blondies with smooth, nutty ice cream, making it a fantastic dessert for any occasion.
Ingredients
Scale
Blondie Base
- 2 cups all-purpose flour
- 1 cup malted milk powder (optional)
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 cup unsalted butter (melted)
- 1 cup sugar
- 1 cup white chocolate (chopped)
- 2 large eggs
- 1/2 cup brown sugar
- 1 teaspoon vanilla extract
- 1/2 cup chopped pistachios
Pistachio Ice Cream Filling
- 1 can sweetened condensed milk
- 1/2 cup pistachio butter
- 1 teaspoon pistachio extract
- 1/4 teaspoon fine sea salt
- 1 drop green food coloring (optional)
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
Instructions
- Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a half sheet pan lined with parchment paper to ensure the blondies don’t stick and bake evenly.
- Mix Dry Ingredients: In a bowl, whisk together the all-purpose flour, malted milk powder (if using), baking powder, and fine sea salt. Set aside to incorporate evenly.
- Prepare Butter and Chocolate Mixture: Melt the butter in a saucepan over low heat, then stir in the sugar until dissolved completely. Add the chopped white chocolate and stir continuously until the mixture is smooth and fully combined.
- Beat Eggs and Sugars: Using a stand mixer, beat the eggs, brown sugar, and vanilla extract on medium-high speed for 2-3 minutes until the mixture is light and fluffy.
- Combine Mixtures: Slowly drizzle the melted butter and white chocolate mixture into the egg mixture while continuing to mix on low speed. Mix until just combined to avoid overworking the batter.
- Form Blondie Batter: Spread the blondie batter evenly into the prepared baking sheet and sprinkle the chopped pistachios on top for crunch and flavor.
- Bake and Chill Blondies: Bake the blondies for 13-15 minutes until set but still moist. Allow to cool completely, then chill in the refrigerator or freezer for at least 30 minutes to firm up for easier cutting.
- Cut Blondies: Line an 8-by-8-inch baking pan with parchment paper. Cut the chilled blondies into two 8-inch squares to serve as the base and top of the ice cream sandwich.
- Make Pistachio Ice Cream Mixture: In a bowl, combine sweetened condensed milk, pistachio butter, pistachio extract, and a pinch of fine sea salt. Add one drop of green food coloring if desired for color.
- Whip Cream: In a separate bowl, whip the heavy cream with powdered sugar until medium peaks form, ensuring a light and fluffy texture for the ice cream filling.
- Fold Mixtures: Gently fold the whipped cream into the pistachio mixture until fully blended to create a smooth, airy ice cream base.
- Assemble Sandwiches: Spread the pistachio ice cream mixture over one blondie square in the lined baking pan, then carefully place the other blondie square on top, pressing lightly to form a sandwich.
- Freeze Set: Cover the assembled block and freeze for at least 4 hours or overnight to allow the ice cream to set firmly between the blondie layers.
- Slice and Serve: Slice the frozen block into 16 even squares. Serve immediately for a refreshing dessert or store in an airtight container for up to one week.
Notes
- For best results, chill the blondies completely before assembling with the ice cream filling to prevent melting.
- If malted milk powder is unavailable, it can be omitted without greatly affecting the texture.
- The green food coloring is optional and used only for visual effect to enhance the pistachio theme.
- Use high-quality pistachio butter and extract to achieve the richest flavor in the ice cream filling.
- Store leftovers in an airtight container in the freezer to maintain freshness and texture.
