Red, White and Blue Ice Cream Sandwiches

Cool off with a layered patriotic treat.

Prep: 30 min | Total: 2 hr 50 min | Yield: 12 servings

Ingredients

• 1 (18.25 ounce) box Betty Crocker® SuperMoist® chocolate fudge cake mix*
• 1/2 cup butter, softened
• 1 teaspoon vanilla extract
• 2 eggs
• 1 1/2 quarts vanilla ice cream, slightly softened
• 1 1/2 cups fresh blueberries
• 1 1/2 cups chopped fresh strawberries

Instructions

1. Heat oven to 350 degrees F. Grease 18 x 12 inch half sheet pan with shortening or cooking spray or line with cooking parchment paper.
2. In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick).
3. Spread in pan (you may need to use greased hands to spread evenly).
4. Bake for 12 minutes or until set but still soft.
5. Cool completely in pan on cooling rack.
6. Meanwhile, line 12 x 9 inch pan with cooking parchment or waxed paper.
7. In large bowl, stir ice cream, blueberries and strawberries.
8. Spread in pan. Freeze until firm, about 2 hours.
9. Cut cake into 6 rows by 4 rows for 24 (3 inch) squares.
10. Remove ice cream from freezer.
11. Cut into 4 rows by 3 rows for 12 (3 inch) squares.
12. Sandwich 1 ice cream square between 2 cake squares.
13. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16 ounce boxes. To compensate for the volume loss, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe.

If your pan sizes vary from those used in this recipe, trim the edges of the cake or ice cream squares to fit. For example, if using a 13 x 9-inch pan for the ice cream, the squares will be 3 x 3 1/4 inches.

Attribution

Recipe and photo used with permission from: Betty Crocker
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