Red, White and Blue Ice Cream Sandwiches

These Red, White & Blue Ice Cream Sandwiches are the ultimate patriotic summer treat! An easy cake mix hack creates perfectly soft cookies to sandwich with creamy vanilla ice cream. Add some festive sprinkles and they are party-ready for the Fourth of July, Memorial Day, or any backyard barbecue.

Course Frozen Desserts

Cuisine American

Prep Time 4

Cook Time 12

Servings

Calories 428kcal

Author Laura Bashar

Ingredients

1 box cake mix vanilla or chocolate
2 eggs
⅓ butter softened
food gels
¼ cup sprinkles
1 ½ quarts vanilla ice cream softened

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Instructions

Preheat oven to 350ºF.
The amount of butter can vary depending on the type of box mix you use. If the box mix asks for oil, replace with butter, using the same amount. My box mix asked for ⅓ cup of butter, so I just used that.
Combine cake mix, butter, vanilla and eggs until well blended. The batter will be thick like a cookie dough.
Divide the batter evenly into two bowls and dye one with blue and the other with red food gel.
Spread each dough evenly onto two greased 9x12 quarter sheet pans. Grease your hands to keep the dough from sticking to you.
Bake for 12-15 minutes, or until set but still soft. Cool completely before assembling.
Line a 9x12-inch baking pan with cooking parchment or waxed paper, making sure there is more sticking out for easy lifting. Place one cake layer on the bottom, spread softened ice cream evenly over it, then top with second cake layer. Freeze until firm, at least 4 hours.
Run a knife along the edges of the pan and lift the entire cake out using the parchment paper. Cut into squares or any size and shape you want. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.

Notes

Although I didn't add parchment paper on the bottom of the baking pans when I baked the cookie/cake, it did take a little effort to get them out of the pan without breaking. So to insure they come out easy peasy, add a small sheet of parchment on the bottom of each pan after greasing them.

You might need to trim each cake to make it fit snugly in your pan. All these pans are slightly different sizes, which can be frustrating.

For clean and even cuts, be sure that the ice cream is nice and soften before spreading and spread it evenly over the cake. Use a ruler and clean the knife after every cut.

Need to feed a crowd? Use two cake mix boxes and bake on full sheet cake pans. You will need 3-quarts of ice cream can cut the baked cake sheets in half to fit into 9x12 pans for assembly and freezing.

TO FREEZE: Wrap the ice cream sandwiches in foil, plastic wrap or parchment paper and store in the freezer for up to 4 months.

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