Father’s Day means grillin’ and chillin’ in the summertime heat, and Peanut Butter Blondie Ice Cream Sandwiches fit the bill for a cool finish to any BBQ celebration. The blondies are rich and chewy, perfect for pairing with ice cream. Served plain, rolled in crunchy toppings, or dipped in chocolate, they’re fun to make—and a surefire way to let Dad know what a special guy he is!

A Delicious Dessert for Dad


  • 2 C all-purpose flour
  • 2 1⁄2 C firmly packed dark brown sugar 2 tsp baking powder
  • 1 tsp Kosher salt
  • 1 tsp ground cinnamon
  • 10 T unsalted butter, melted
  • 1⁄2 C creamy peanut butter
  • 1 tsp vanilla extract
  • 3 large eggs
  • 1 qt vanilla ice cream, softened slightly
  • 1 C dry roasted peanuts, finely chopped
  • 6 sugar cones, finely chopped
  • 1/3 C chocolate jimmies
  • 1 1⁄2 C chocolate candy melts


Preheat oven to 350°F. Line an 11”x15” jellyroll pan with heavy-duty aluminum foil, allowing it to extend slightly over the sides. Coat the foil with baking spray. In a large bowl, whisk together the flour, brown sugar, baking powder, salt, and cinnamon. In another bowl, whisk the butter and peanut butter until smooth, then whisk in the eggs one at a time. Add vanilla extract and mix well. Pour the butter mixture over the our mixture and combine with a spatula or wooden spoon. (The batter will be thick.) Spoon the batter into the prepared pan and press evenly to the corners with a spatula. Bake approximately 20-22 minutes, until a toothpick inserted in the center of the blondie comes out clean. Remove to a rack and cool completely in the pan.

Combine the jimmies, chopped peanuts, and sugar cones in a bowl. When blondies have cooled, lift them out of the pan using the foil overhang. Cut in half and stack the two pieces, then trim the edges and cut into 16 squares (32 blondies total). With each pair of blondies, scoop ice cream onto one square and top with another, pressing down gently to distribute. Wrap in plastic and place in the freezer; chill for 2-3 hours.

In a glass bowl, melt the chocolates in the microwave in 30-second intervals, stirring after each. Working quickly, remove each sandwich from the plastic wrap and dip halfway into the chocolate. Dip into the peanut mixture and set on a parchment-lined baking sheet in the freezer for a few minutes, just until the chocolate has set. Re-wrap in plastic and store in the freezer; remove a few minutes before serving.


For more recipes with Sue’s tips, tricks and variations, visit itsokaytoeatthecupcake.com