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Homemade Ice Cream Sandwiches Exps Ft21 6389 F 0505 1

Homemade Ice Cream Sandwiches

TOTAL TIME: Prep: 25 min. + freezing Bake: 10 min. + cooling YIELD: 16 servings.
Why settle for store-bought ice cream sandwiches when you can have ones that taste even better and aren't that difficult to make? —Kea Fisher, Bridger, Montana

Ingredients

  • 1 package chocolate cake mix (regular size)
  • 1/4 cup shortening
  • 1/4 cup butter, softened
  • 1 large egg
  • 1 tablespoon water
  • 1 teaspoon vanilla extract
  • 1/2 gallon ice cream

Directions

  • 1. Preheat oven to 350°. In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide dough into 4 equal portion parts.
  • 2. Between sheets of waxed paper, roll 1 portion into a 10x6-in. rectangle. Remove top piece of waxed paper; invert dough onto a ungreased baking sheet. Remove second piece of waxed paper. Score the dough into 8 pieces, each 3x2-1/2 in. Repeat with remaining dough.
  • 3. Bake until puffed, 8-10 minutes. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
  • 4. Cut ice cream into sixteen 3x2-1/2x1-in. slices. Place 1 ice cream slice between 2 chocolate cookies; wrap in waxed paper. Repeat. Freeze on a baking sheet overnight. May be frozen for up to 3 months.

Nutrition Facts

1 sandwich: 315 calories, 15g fat (8g saturated fat), 48mg cholesterol, 321mg sodium, 42g carbohydrate (28g sugars, 1g fiber), 4g protein.

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