Blondie Confetti Ice Cream Sandwiches

Make these ice cream sandwiches for your next outdoor party to help keep your guests cool.

blondie confetti ice cream sandwiches

Blondie Confetti Ice Cream Sandwiches

These festive ice cream sandwiches are the perfect treat for any outdoor party or hot summer day.


  • 1/2 gallon vanilla ice cream, softened
  • 1 cup multicolor jimmies/sprinkles for the ice cream (found in ice cream aisle)
  • 2 1/2 cups all-purpose flour
  • 1/3 cup multicolor jimmies/sprinkles for the dough
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 eggs
  • 2 teaspoons vanilla extract
  • 1/2 gallon ice cream of your choice

Yield: 18-20 sandwiches


1: Place ice cream in a large bowl and fold in the multicolor jimmies. Cover a 13x9-inch baking dish with parchment paper so the two sides of the paper overhang the edges. Pour the ice cream into the dish and freeze until solid, 3-4 hours or overnight.

2: Preheat oven to 325 degrees F. Spray the ice cream sandwich pan with baking spray with flour, or spray a 13x9-inch jelly roll pan with cooking spray and line it with parchment paper, allowing the parchment to overhang two sides.

3: Sift together the flour, baking soda and salt. Set aside.

4: In the bowl of an electric mixer fitted with the paddle attachment, beat the butter on medium-low speed until smooth. Add the brown and granulated sugars, increase the speed to medium and beat until fluffy, about two minutes, stopping to scrape down the sides occasionally.

5: Add the eggs one at a time, beating well after each addition, then beat in the vanilla, stopping the mixer occasionally to scrape down the bowl. Reduce speed to low, gradually add the flour mixture and jimmies and beat until just combined. Cover the bowl and refrigerate for two hours or until the dough is stiff.

6: Press 1 1/2 tablespoons batter into each cavity of the ice cream sandwich pan using buttered fingers or a piece of parchment paper sprayed with cooking spray. If you aren't using an ice cream sandwich pan, evenly press the dough so that it just fits into the jelly roll pan. Bake for 13-15 minutes. Transfer the pan to a wire rack to cool.

7: Place a sheet of parchment over a work surface and turn the individual ice cream shells out onto the paper. Allow them to cool completely. If using the 13x9 pan, lift the blondie out of the pan with the two overhanging pieces of parchment. Let cool completely. Cut shapes out of the large blondie sheet using cookie cutters.

8: Remove the ice cream from the refrigerator and then pan by lifting it with the two overhanging parchment edges. Working quickly, cut shapes from the ice cream using the same cutters used for the blondies. Sandwich like shapes together. If using the specialty pan, use a blondie sandwich piece as a template to cut rectangles from the ice cream slab. Use a sharp knife and work quickly. Sandwich the ice cream rectangles between blondie shells. Store sandwiches individually wrapped in wax paper in the freezer.

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