Blondies and brownies make great ice cream sandwiches. This ice cream sandwich uses my blondie recipe with almond butter, but feel free to use any nut or seed butter. And it stays cake-like in the freezer (as in, it's easy to bite into straight from the freezer).
For ice cream I went for my vanilla coconut ice cream using cashews. Feel free to make this ice cream with sunflower seeds or macadamia nuts if you prefer. Or try one of my other ice cream recipes, or use your own favorite.
Just a heads up, this will take some planning. I make the ice cream first and let it sit in the freezer for a few hours to firm up while I make the blondie. Then I combine the ice cream and blondie and freeze it for at least two hours but it will depend on your freezer and the ice cream you use. I recommend spreading the ice cream on when it's solid but easy to scoop. Enjoy!
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