Homemade Ice Cream Sandwiches
This recipe for Homemade Ice Cream Sandwiches are a yummy summertime treat. Once you make them for your family and friends, there’s no going back to the store-bought version because the homemade taste will blow them away!
When you make ice cream sandwiches from scratch, they always taste sooo much better and can be filled with whatever flavor of ice cream you want. Your family will be asking you to make them again and again!
These treats go over great for many summer parties not to mention National Ice Cream Sandwich Day on August 2nd.
What was the old name for ice cream sandwiches?
There are records of pushcart vendors selling slabs of ice cream between pieces of paper in the 1890s. Noted food historian Jeri Quinzio told The Boston Globe that these early creations were called “hokey pokeys” and sold for the princely price of a penny.
There’s nothing like an ice cream sandwich on a hot day to make you feel like a kid again.
INGREDIENTS….
- Chocolate cake mix
- Shortening
- Butter
- Eggs
- Vanilla extract
- Ice cream
This recipe calls for vanilla ice cream, but you can actually use whatever ice cream that you prefer.
If you don’t eat them all at once, Just wrap the leftovers individually in plastic wrap and store in your freezer for one week.
This recipe is so easy to make, and a yummy grab-and-go option.
Go grab your apron and let me show you how easy it is to make your own Easy Homemade Ice Cream Sandwiches!
Ingredients
- 1 pkg chocolate cake mix
- 1/4 cup shortening
- 1/4 cup softened butter
- 1 large egg
- 1 tbsp water
- 1 tsp vanilla extract
- 1/2 gallon ice cream
Instructions
- 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, and between sheets of waxed paper, roll 1 portion into a 10×6-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 3×2-1/2 in. Repeat with remaining dough.
- 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.
- Cut ice cream into sixteen 3×2-1/2×1-in. slices. Place 1 ice cream slice between 2 chocolate cookies; wrap in waxed paper. Repeat. Freeze on a baking sheet overnight.
- Adapted from Taste Of Home.
