Who needs a bowl and spoon when you can have some tasty ice cream sandwiches? This no-fuss finger food version of an ice cream dessert is decadent, cold, and delicious without sacrificing any of the great things about ice cream. This flexible recipe (from allrecipes.com) is an easy no-brainer, ready to be tailored to your family’s tastes: swap out chocolate cake mix for vanilla, use peanut butter chips instead of butterscotch–or heck, use some wacky flavor of ice cream that was on sale when you did grocery shopping. But don’t forget to try it as is, because it’s already pretty darn tasty. When you use this recipe you’ll know why August 2nd is National Ice Cream Sandwich Day…. [photo via allrecipes]
- 1 (18.25 ounce) package chocolate cake mix
- 1/2 cup butter, softened
- 1 teaspoon vanilla extract
- 2 eggs
- 1/2 cup semisweet chocolate chips
- 1/2 cup butterscotch chips
- 1/2 gallon vanilla ice cream, softened
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, chocolate chips, and butterscotch chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets.
- Bake for 10 minutes in the preheated oven. Do not over-bake; the cookies should be set, but still soft.
- Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich.
- Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden.
- Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.