Snickerdoodle Blondie Ice Cream Parfaits {#GIVEAWAY}
These snickerdoodle blondie ice cream parfaits are a cinnamon lover's dream! Layers of cinnamon sugar blondie alternate with sweet cinnamon ice cream scoops to make the perfect frozen treat.
Yield: 8 parfaits
For the blondies
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 cup dark brown sugar
  • 2 large eggs
  • 1½ tsp vanilla
  • 2½ cups all purpose flour
  • 1½ tsp cinnamon
  • 1 tsp baking powder
  • ½ tsp kosher salt
For the cinnamon sugar topping
  • ¼ cup sugar
  • 1½ tsp cinnamon
For the parfait
  • 4 cups McConnell's Churros Con Leche ice cream
  1. Heat oven to 350F. Line a 9x13-inch baking pan with parchment paper and lightly grease. Set aside.
  2. In the bowl of a stand mixer fitted with the paddle attachment, cream together the butter and sugars on medium-high speed for 4-5 minutes, or until light and fluffy. Add in the eggs and vanilla and mix until combined, about 2-3 minutes. Add in the dry ingredients and mix until just combined. Press the batter in an even layer into the prepared baking pan. Sprinkle with the cinnamon sugar topping.
  3. Bake for 25-30 minutes, until a toothpick inserted in the center comes out mostly clean.
  4. Allow to cool before slicing.
  5. For the parfaits, cut the blondies into ½-inch cubes. Layer in a parfait glass with the ice cream, starting with the ice cream and alternating layers with the blondie cubes until the glass is full. Serve immediately.
Blondie recipe adapted slightly from Baked By Rachel
Nutrition Information
Serving size: 1 parfait
Recipe by Joanne Eats Well With Others at