Is there a better summer treat than the ice cream sandwich? Remember the kind you ate as a kid with the thin white paper wrapper? I would tear off the whole wrapper and dig in. I loved when the soft chocolate cookie exterior lightly stuck to my fingertips. I licked them clean as an extra treat when I had finished my dessert.
Although there are so many good store bought versions of the ice cream sandwich, I decided to take a stab at homemade ones. I found a recipe on the Taste of Home web site and tweeked it to make this sweet sandwich I’m sure you will savor. The great part of this recipe is the batter is simple to make and the chocolate cookie stays nice and soft when frozen. You can also make these sandwiches ahead of time – just wrap in parchment or plastic and stick in the freezer when ready to serve.
I can’t think of any dessert more fun to serve or eat at your next summer dinner party than these child like yet sinfully good ice cream sandwiches.
Items you’ll need:
Neopolitan ice cream in a rectangular box
8 ice cream sandwiches
- 1 box chocolate cake mix
- 1/4 cup shortening
- 1/4 cup butter, softened
- 1 egg
- 1 tablespoon water
- 1 teaspoon vanilla
- 1/2 gallon Neopolitan ice cream in rectangle package
- In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide dough into two equal parts.
- Between waxed paper, roll one part into a large rectangle; dough should be 1/8 inch thick. Remove top piece of waxed paper and invert dough onto an ungreased baking sheet. Score the dough into 8 pieces 3 inches x 2 inches. Repeat with remaining dough.
- Bake at 350 degrees for 8 - 10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
- Cut ice cream into slices, each 3 inch x 2 1/2 inch x 1 inch. place ice cream slice between two chocolate cookies; wrap in plastic and freeze.