The Good Dish No-Churn Caramel Ice Cream Blondie Sandwiches

Prep Time: 1 hour + 12 hours freezing

Cook Time: 15 min

Servings: 12 sandwiches


For the No-Churn Ice Cream:

  • 14-ounce can sweetened condensed milk
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon salt
  • 2 cups cold heavy cream
  • 1 cup chocolate covered pretzels, broken into small pieces
  • 1/2 cup caramel sauce

For the Blondie:

  • Cooking spray
  • 1 3/4 cups all-purpose flour
  • 3/4 teaspoon baking powder
  • 1/2 teaspoon fine salt
  • 8 tablespoons unsalted butter, melted and cooled to room temperature
  • 1/4 cup neutral oil, such as vegetable or canola
  • 1 cup granulated sugar
  • 3/4 cup packed dark brown sugar
  • 3 large eggs, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup milk chocolate chips


Make the Ice Cream:

1. Whisk the condensed milk, vanilla extract and salt in a large bowl.

2. Beat the heavy cream with an electric mixer in another large bowl until stiff peaks form, 2 to 3 minutes.

3. Remove 1 cup of the whipped cream and mix into the condensed milk mixture to lighten the texture. Gently fold the rest of the whipped cream into the condensed milk until combined.

4. Spread about 1/4 of the ice cream in a 9 x 5 inch loaf pan. Drizzle 1/4 of the caramel sauce and sprinkle 1/4 of the pretzels on top. Continue layering with ice cream, caramel, and pretzels. Cover and freeze until firm, at least 6 hours.

Make the Blondies:

1. Preheat an oven to 350 F. Spray a 13 x 18 rimmed baking sheet with cooking spray and line with parchment. Spray the parchment as well.

2. Whisk the flour, baking powder, and salt in a medium bowl; set aside.

3. Whisk the melted butter, oil, both sugars, eggs, and vanilla extract in a large bowl. Stir in the flour mixture with a rubber spatula until just combined, then stir in the chocolate chips. Spread the batter evenly in the prepared baking sheet all the way to the edges.

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4. Bake until a toothpick comes out clean when inserted in the middle,15 to 20 minutes. Place the pan on a wire rack and let cool completely.

Assemble the Sandwiches:

5. Let the ice cream soften a little at room temperature. Remove the blondies from the pan and peel off the parchment. Trim a little bit off all 4 sides for clean, straight edges. Cut the blondie in half crosswise into 2 smaller rectangles. Scoop the caramel ice cream onto one of the blondie halves (bottom-side up). Spread the ice cream in an even layer all the way to the edges. Top with the other blondie half (bottom-side down) and press down gently. Smooth the sides with an offset spatula and wrap in foil or plastic wrap. Return to the freezer until firm and set, at least 6 hours.

6. Cut the big blondie sandwich lengthwise in half into 2 long rectangles, then across into sixths to get 12 rectangular sandwiches. Serve right away or store in the freezer until ready to serve.

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