Red, White and Blue Ice Cream Sandwiches

Cool off with a layered patriotic treat.

Yield

12 servings

Ingredients

1 (1 pound 2.25 ounces) box Betty Crocker® SuperMoist® chocolate
fudge cake mix
1/2 cup butter, softened
1 teaspoon vanilla extract
2 eggs
1 1/2 quarts vanilla ice cream, slightly softened
1 1/2 cups fresh blueberries
1 1/2 cups chopped fresh strawberries

Directions

Preheat oven to 350°F (177°C). Grease a 18 x 12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.

In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick). Spread in pan (you may need to use greased hands to spread evenly). Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.

Meanwhile, line 12 x 9-inch pan with cooking parchment or wax paper. In large bowl, stir ice cream, blueberries and strawberries. Spread in pan. Freeze until firm, about 2 hours.

Cut cake into 6 rows by 4 rows for 24 (3-inch) squares. Remove ice cream from freezer. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares. Serve immediately.

Estimated Time

Preparation Time: 30 minutes
Bake Time: 12 minutes
Freeze Time: 2 hours

Additional Information

If your pan sizes vary from those used in this recipe, trim the edges of the cake or ice cream squares to fit. For example, if using a 13 x 9-inch pan for the ice cream, the squares will be 3 x 3 1/4 inches.

Storage

Wrap individually in plastic wrap or foil and store in freezer.

Nutritional Information

Amount per serving: unavailable

Recipe Courtesy Of

Betty Crocker

Follow From Karen's Kitchen on

Cake Decorating Ideas | Glossary of Terms | Recipes | Tips & Advice | facebook

Home | Contact Us | Privacy Policy | Site Map