Ice-cream sandwiches have really grown on me. I used to find them a bit tricky to eat; far too many of them had outer shells so hard they would crack a tooth, while the rest would turn to mush after a few minutes out of the freezer. Finding the balance between something that has enough structural integrity to hold a good wedge of ice-cream but still soft enough to bite once frozen isn’t all that easy, but blondies make a very good option.
