Full Breakdown
Rosemary and Cherry Blondie Ice-Cream Sandwiches
8/21/2026, 10:17:49 PM
Recipe Overview
The Guardian’s food feature presents a sweet-savory take on ice-cream sandwiches, pairing a rosemary-infused blondie with vanilla ice-cream and a cherry compote. The combination aims to balance the crispness of a baked blondie with the softness of frozen ice-cream, while herbs cut through the sweetness for added depth.
Ingredients
- 150 g salted butter (plus extra for greasing)
- 2 fresh rosemary sprigs (infused in butter, then discarded)
- 180 g light brown sugar
- 1 large egg
- 1½ tbsp whole milk
- 130 g plain flour
- ¼ tsp salt
- ¼ tsp bicarbonate of soda
- 1 L vanilla ice-cream
- 150 g cherries, pitted and halved
- 30 g caster sugar
- A squeeze of lemon juice
Preparation of the Blondie
1. Preheat the oven to 180 °C (160 °C fan) and grease a 23 cm × 33 cm baking tin.
2. Melt butter with rosemary over low heat until foamy and browned; remove rosemary and cool.
3. Whisk sugar and the melted butter together, then incorporate the egg until smooth.
4. Stir in milk, then sift in flour, salt and bicarbonate of soda, mixing until just combined.
5. Spread the thin batter in the prepared tin and bake 16–22 minutes, until edges are crisp and the centre remains slightly soft.
6. Cool completely, then chill in the refrigerator for at least six hours, preferably overnight.
Cherry Compote and Ice-Cream Integration
- Cook cherries with caster sugar and lemon juice until softened and syrupy; let cool.
- Soften vanilla ice-cream in a bowl, fold in the cooled cherries without overmixing.
Assembly, Freezing, and Serving
- Slice the chilled blondie horizontally, spread the cherry-infused ice-cream on one half, and top with the second half.
- Wrap the sandwich in clingfilm and freeze overnight until firm.
- Unwrap, trim edges for a clean finish, and cut into bars. Serve immediately, or wrap individual bars in baking paper and return to the freezer for later enjoyment.
