Patriotic Ice Cream Sandwiches are a fun frozen treat that is perfect for summer.
It’s summer, yay!!
That means swimming, camping, s’mores, starry nights, cooking out, frozen treats. The list goes on.
These frozen treats are some homemade ice cream sandwiches. And they are SO. GOOD.
My little girl and I whipped these up today, using a red velvet cake mix. I don’t mind not having to measure dry ingredients every so often. You?
We mixed up some dough and spread it onto a parchment paper lined pan. I covered it with another sheet of parchment paper and then rolled it out to fit the pan.
It baked up in about 10 minutes. I let it cool for a minute or two and then sliced into the size I wanted. Cutting down the middle and then each half down the middle helps to get fairly even sizes. Then I went the other direction doing the same thing. And I trimmed off the rounded edges.
Once the cookies were all cut and pricked with a fork, I stuck them in the freezer. Then I slightly thawed some vanilla ice cream, the kind that comes in a rectangular box works great. It’s easier to cut it into slices for the sandwiches.
Then I placed a slice of ice cream between two cookies and added red, white, and blue sprinkles to the edges of the ice cream. Back into the freezer, until ready to serve. A day in the freezer is best, so the cookie and ice cream really become one.
So, you may want to plan ahead for these treats. And I got 8 sandwiches the way I but my cookies, but you could get more if you cut them a little smaller, and get your dough all the way to the edges of your pan. If your not concerned with wasting dough, it would be cute to use start shaped cutters as well. But like I said, you will have more wasted cookie pieces. (I eat all the scraps so that’s not exactly a bad thing…) 😉
- box Red Velvet Cake mix
- 2 eggs
- 2/3 cup oil
- 1 Tbs butter- softened
- 1 box vanilla ice cream
- sprinkles- red, white, and blue assortment
- Mix the cake mix with the eggs, oil, and butter. Line a pan/ cookie sheet with parchment paper and grease the paper. Spread the batter on top of the paper, top the batter with a second sheet of parchment paper. Use a rolling pin to roll the batter, through the paper, to fit the cookie sheet. Remove the top layer of paper and discard. Bake at 350 degrees for 10-12 minutes. Cookies should still be on the soft side, not crispy.
- Remove the pan from the oven and let the dough cool for a minute or two. Use a pizza cutter to trim off any rounded edges, and cut into squares the size you want the cookies. Stick pan and cookies in the freezer.
- Let the box of ice cream thaw only slightly, so you can cut it. Cut into shapes that match the cookies. Place a piece of ice cream between two cookies and dip in, or sprinkle on the sprinkles. Store in the freezer until ready to serve. Best if they sit in the freezer over night.
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