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4th of July tie-dye blondie ice cream sammies

The delicious and most wonderfully colorful red, white and blue ice cream sammie dessert with white chocolate blondies!


Vanilla Ice Cream

  • 2 cups cream
  • 1 cup milk
  • 2/3 cup sugar
  • 1 tbs vanilla bean paste
  • 1/8 tsp salt
  • 6 egg yolks
  • red and blue food coloring


  • 1 stick unsalted butter melted
  • 1 cup lightly packed dark brown sugar
  • 1 large cold egg
  • 1 1/2 teaspoons vanilla extract
  • 1/8 teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 cup of white chocolate chips


Make ice Cream:

  1. In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
  2. In a separate bowl, whisk together the 6 egg yolks until combined
  3. When the mixture on the stove is ready, add about 1/3 of this hot mixture to the whisked egg yolks whisking constantly as to not curdle the yolks. Then whisk the yolk mixture back into pot with cream. Return the pot to the stove, add in the vanilla and keep on stove until the mixture reaches about 170 degrees (or thick enough to coat the back of a spoon)
  4. Strain the hot mixture through a fine strainer into a bowl, then cool mixture in the fridge for about 4 hours, or until cool.
  5. Churn in your ice cream maker according to the machine’s instructions. Then put back into freezer and freeze until desired hardness (we want this thick but still soft enough to color with food coloring)

Make Blondies:

  1. Heat oven to 350 degrees and Line a “jelly roll” baking pan with parchment paper
  2. In a medium bowl, stir melted butter and brown sugar until blended. Add the egg, vanilla and salt then stir vigorously until smooth. When the batter looks well blended, add the flour and stir until fully incorporated, then mix together for another 30-45 seconds vigorously until super well combined! The batter will be thick, but you want to see the batter pulling away from the sides of the bowl. Then stir in the white chocolate chip
  3. Spread the batter evenly in lined pan about 1/4 inch thick. The batter likely won’t reach the sides as shown in the photos above. Bake 12-14 minutes until a toothpick inserted into the middle comes out relatively clean, the edges will strat to get slightly brown as well. Coo


  1. Take your sheet of blondies and cut in 1/2. One side will become the top and the other, the bottom.
  2. Measure out the ice cream into 3 portions, into 3 bowls. Drop food coloring of red into one bowl, food coloring of blue into another and leave the last bowl plain vanilla. You will have to work quickly to get the ice cream colored so that it doesn’t melt too much. I have found that melted ice cream re-freezes into a strange, milky texture and flavor! :) I used 10-15 drops of red and 8-12 drops of blue to get the color rich!
  3. With the parchment paper in the bottom of a metal cake pan, place 1 of the blondie halves. Then make ribbons of the ice cream, alternating red, white and blue until all the ice cream is used or the entire surface of the blondie is covered. swirl the ice creams together a bit with a toothpick or knife to get the “tie-dye” effect. Place the other blondie half on top and place back into the freezer.
  4. Once the blondie bars are frozen, take them out and cut with a sharp knife. Cut the raw edges off to make a straight edge and then cut them into 8-10 square bars! :)
  5. Eat and share with everyone you love! :)