Rosemary and Cherry Blondie Ice-Cream Sandwiches Recipe 2026

Rosemary and cherry blondie ice-cream sandwiches are a delightful twist on a classic summer treat, combining the aromatic herb with sweet cherries and creamy vanilla ice-cream. This recipe from Benjamina Ebuehi offers a perfect balance of texture and flavor.

Ingredients for Rosemary and Cherry Blondie Ice-Cream Sandwiches

To make these delicious sandwiches, you'll need the following ingredients:

• 150g salted butter, plus extra for greasing
• 2 fresh rosemary sprigs
• 180g light brown sugar
• 1 large egg
• 1½ tbsp whole milk
• 130g plain flour
• ¼ tsp salt
• ¼ tsp bicarbonate of soda
• 1 litre vanilla ice-cream
• For the cherries: 150g cherries, 30g caster sugar, squeeze of lemon juice

Step-by-Step Method

Start by heating your oven to 180C (160C fan)/350F/gas 4. Grease and line a 23cm x 33cm baking tin. In a small pan, gently melt the butter with the rosemary sprigs. Continue cooking until the butter becomes foamy and fragrant, and the milk solids turn brown. Pour the mixture into a bowl, discard the rosemary, and let it cool to room temperature.

In a large bowl, stir the melted butter into the brown sugar. Whisk in the egg until smooth, then add the milk. Sift in the flour, salt, and bicarbonate of soda, and stir until smooth. Pour the batter into the prepared tin, spreading it evenly; it will be quite thin. Bake for 16-22 minutes, until the blondie looks set with crisp edges but is still soft in the middle. Let it cool completely in the tin, then chill in the fridge for at least six hours, ideally overnight.

For the cherries, stone and slice them in half. Add to a pan with the caster sugar and lemon juice, and bring to a boil. Cook for a few minutes until the cherries are soft and syrupy. Allow to cool.

Once the blondie is fully chilled, cut it into rectangles or squares. Spread a layer of the cherry mixture on one piece, top with a scoop of vanilla ice-cream, and sandwich with another piece. Press gently and freeze for at least 12 hours to set.

Why Blondies Work Best for Ice-Cream Sandwiches

Blondies offer the perfect structural integrity for ice-cream sandwiches. Unlike cookies that can become too hard when frozen, or cakes that turn mushy, blondies maintain a chewy texture that holds up well. The rosemary infusion adds an aromatic depth that cuts through the sweetness, making each bite refreshing.

Key Takeaways

• Infuse butter with fresh rosemary for a unique flavor.
• Chill the blondie thoroughly before assembling to prevent crumbling.
• Use high-quality vanilla ice-cream for the best taste.
• Freeze the sandwiches for at least 12 hours to set properly.
• Experiment with other herbs like tarragon or thyme.

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