Strawberry Blondie Ice Cream Sandwiches Recipe

Ingredients

• 170 g unsalted butter, melted and cooled
• 200 g light brown sugar
• 1 large egg plus 1 egg yolk
• 2 teaspoons vanilla extract
• 190 g all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon fine salt
• 300 g strawberries, hulled and divided
• 2 tablespoons granulated sugar
• 1 teaspoon lemon juice
• 240 ml cold heavy cream
• 200 g sweetened condensed milk

Method

1. 1

   Heat the oven to 175 C, or 160 C fan. Line a 23 cm square pan with baking paper.

2. 2

   Whisk the melted butter with the brown sugar, egg, egg yolk, and vanilla. Fold in the flour, baking powder, and salt just until no dry streaks remain.

3. 3

   Spread the batter evenly in the pan and bake for 22 to 24 minutes, until the center is set and the edges are lightly browned. Cool completely.

4. 4

   Chop 200 g strawberries. Cook them with the granulated sugar and lemon juice for 6 to 8 minutes, crushing the fruit, until thickened. Cool, then reserve 60 g as sauce.

5. 5

   Whip the cream to soft peaks. Fold in the condensed milk and the remaining cooked strawberries, then spread the mixture in a lined 20 cm square pan. Freeze for at least six hours.

6. 6

   Cut the blondie slab into sixteen rectangles. Cut eight matching pieces of strawberry ice cream and sandwich each between two blondies.

7. 7

   Freeze the assembled sandwiches for 30 minutes to firm them, then serve with the reserved strawberry sauce.