Maple Pecan Blondie Espresso Ice Cream Sandwiches
Maple Pecan Blondies
Ingredients
1/2 c + 2 tbsp unsalted butter (8 tbsp once browned)
1 c + 1 tbsp all purpose flour
1 tsp baking powder
1/2 salt
1/2 c pure maple syrup
2 eggs (room temp)
1/3 c granulated sugar
1 tsp vanilla extract (1/2 tsp vanilla bean paste)
1 c pecans (chopped)
Method
Butter and parchment line a 9”x9”. If not pre-chopped, chop your pecans into bite-size pieces. Set aside.
Place a skillet over, MED heat—add the butter. Melt the butter down. Cook for 5-7mins. As the butter melts, a nutty aroma will become fragrant. Use a whisk or wooden spoon to scrape the bottom, as needed. *There will be the presence of small brown bits—that’s the now toasted milk solids.* Once fine bubbles begin to form on top, remove from heat. Allow to cool slightly for 10mins.
Preheat the oven to 350°.
Next, in a small bowl—whisk together the flour, baking powder and salt. Set aside.
To the bowl of a stand mixer or in a large bowl using a hand mixer, add the eggs and maple syrup. Beat on MED speed for 3mins, until pale and glossy. Then, add in the browned butter, sugar and vanilla extract (paste) and beat for an additional 2mins—until smooth in texture.
Lastly, add in the dry Ingredients. Mix on medium until cohesive. Using a large moon or a rubber spatula, fold in the chopped pecans.
Pour the batter into the prepared pan, using that same large spoon or rubber spatula smooth the batter atop and to the edges. Place in the oven and bake for 25-32mins. It’s done when a toothpick/cake tester inserted into the middle comes out clean and the top is golden-brown. Set atop a wire rack to cool fully.
After the maple blondie is cooled, remove from the pan and cut 1/2 across the surface. Then, using a serrated knife or cake leveler, cut the two halves, in 1/2 through the middle of the maple blondie. Once separated, place atop a flat surface and using a rubber spatula or off-setting spatula—spread the espresso ice cream in an even layer atop the inside of the maple blondie and top with the remain maple blondie(s).
“No-Churn” Espresso Ice Cream
Ingredients
1 pint heavy/whipping cream
1 tsp vanilla extract (1/2 vanilla bean paste)
14oz sweetened condensed milk
2 shot espresso
1 tbsp ground espresso
Method
Line a 9”x5” loaf pan, both vertically and horizontally with parchment paper. If available, use a binder clip to pin in place the over flowing sides of the paper.
Then, brew or purchase 2 shots of espresso. Allow to cool slightly.
To a stand mixer using the whisk attachment or a hand mixer and large bowl, add in whipping cream and vanilla. Whip on MED-HIGH, until soft peaks form. This takes roughly 4mins.
In a small bowl, combine the sweetened condensed milk and espresso. Carefully, whisk together until cohesive.
Next, pour in the sweetened espresso milk to the whipped cream base. Using a rubber spatula, to gently fold together until fully incorporated. Add to the mixture the ground espresso. Pour the ice cream base into the prepared loaf pan and place into the freezer for at least 6hrs. Enjoy!