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Bourbon Blondie Ice Cream Sandwiches

These caramel and bourbon flavoured chewy bars make delicious ice cream sandwiches. The recipe can also be baked in an 8×8″ square pan and cut into regular blondies. Yummy either way. 

  • Yield: Makes twelve 2 x 3” ice cream sandwich halves or one 8 x 8” square pan 1x


  • 80 g or 2/3 c all-purpose flour
  • ½ tsp baking powder
  • ½ tsp salt
  • 150 g or ¾ c dark brown sugar
  • 1 large egg
  • 45 ml or 3 tbsp bourbon
  • 5 ml or 1 tsp vanilla
  • 85 g or 3 oz unsalted butter, melted
  • Flaky sea salt


  1. Preheat oven to 350°F.
  2. Spray the cavities of the ice-cream sandwich pan with a good-quality baking spray just before adding the batter. If using a square pan, grease and flour (or spray with good quality baking spray) and line the pan with a sheet of parchment paper, folded to fit the sides and long enough to act as handles for removing the blondies.
  3. In a medium bowl, whisk together the flour, baking powder and salt.
  4. In the bowl of a stand mixer fitted with the whisk attachment, beat the eggs together with the brown sugar until thick and lighter in colour. Beat in the bourbon and vanilla.
  5. Alternately beat in the flour mixture and melted butter in three portions, beginning and ending with the flour. Scrape down the bowl between additions.
  6. Divide the mixture between the cavities of the ice cream sandwich pan, or spread in the square pan, smoothing the top with an offset spatula. Add a pinch or two of flaky salt to the tops.
  7. Bake 18-20 minutes. (Do not overbake or the blondies will be tough, rather than chewy). Allow them to cool slightly before removing from the pan and letting cool completely on a rack.



The Wilton ice cream sandwich pan I bought a couple of years ago seems to have disappeared off the face of the retail earth. Perhaps eBay?

  • Author: Helen Kain