Before we say goodbye to National Ice Cream Month, let’s pay homage with one more recipe that is a family favorite around my house. We love ice cream sandwiches, but we’re all over-the-moon for these homemade ice cream sandwiches. The cookies are soft and chewy and inside is a generous scoop of your favorite ice cream flavor. It’s the perfect portable treat. You can put them together right before serving or make them ahead of time and keep them frozen (my favorite). Pre-made sandwiches will stay fresh in the freezer for about a week.
The Best Homemade Ice Cream Sandwiches
1 devil’s food cake mix
3/4 cup shortening
1/2 gallon ice cream (Try Breyer’s Chocolate Chip Cookie Dough Blast)
caramel syrup (optional)
Preheat oven to 350 degrees. In a large mixing bowl, beat cake mix, eggs and shortening until well combined and thick. Combine two tablespoons of dough in your hand and roll into a ball. Place on a prepared baking sheet and repeat with the rest of the dough. Bake for 8-10 minutes, or until tops of cookies begin to crack. Remove from oven and allow to cool for 2 minutes before taking a flat-bottomed glass and pressing down on each cookie to flatten it. Allow cookies to cool entirely before adding one generous scoop of ice cream and a drizzle of caramel between the flat side of two cookies. If storing, wrap in plastic wrap and then place in an airtight container for up to one week.
HINT: Add sprinkles or crushed candy around the edges for even more fun!