Homemade Ice Cream Sandwiches? Yes, please!

Make your own flavor combinations with this easy Ice Cream Sandwich recipe! I like ice cream sandwiches any time of the year, but I find the basic chocolate cake / vanilla center a bit tired. I do enjoy the strangely green mint sandwiches, but why limit myself? Make a dairy-free version, or use frozen yogurt instead. Why not make vanilla cake with that awesome lemon cookie ice cream that place down at the corner makes? (hmm. . . that's a good idea. I'll be right back. . .)

Step 1: Ingredients

Ok, I'm back! Here's a basic recipe for your chocolate ice cream sandwich cake. Fill it with whatever your heart desires. I'll keep working on the vanilla cake (same recipe, minus the cocoa), and let you know how it goes!

1/2 cup (113 grams) unsalted butter, melted
1/2 cup (100 grams) white granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1/2 cup (65 grams) all purpose flour
1/4 cup (25 grams) unsweetened cocoa powder
1/4 teaspoon salt
4 cups (2 pints) (950 ml) Ice Cream (Homemade or Store Bought), slightly softened - see what happens in step 6 if you let it get too melty!!
10 x 15 inch (25 x 38 cm) rimmed baking sheet
Parchment paper

Step 2: Prepare Your Pan

Preheat oven to 350 degrees F (180 degrees C) and place rack in center of oven.

The first time I made this, I used parchment paper in a 10 x 15 inch (25 x 38 cm) baking pan. The second time, I slipped a silicone sheet (Sil-Pat) over a cookie tray and just spread the mixture on it carefully. Both methods worked, but I prefer the less hassle of the cookie sheet.

Step 3: Melt Butter

Chop up your butter and microwave it for 30 seconds to a minute. Alternatively, melt it over low heat on the stove. Stir stir stir, to make sure all of the butter is melted, but not boiling.

Step 4: Making the Chocolate Sandwichy Goodness

In a large bowl, whisk together the melted butter and sugar.

Whisk in the egg and vanilla extract.

Add the flour, cocoa powder, and salt and stir until combined and smooth.

Step 5: Pour Into Pan

Spread the batter evenly in the prepared pan. This is made easier by use of an offset spatula. You don't need one, but they're pretty cheap, and I've been using mine far more than I thought I would!

Bake for about 10 minutes turning the pan around halfway through cooking, so one side doesn't get more brown than the other. The cake is done when it is dry to the touch and the edges just begin to pull away from the sides of the pan. Remove from oven and place on a wire rack to cool.

Step 6: Make Big Mistake

Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the softened ice cream, smoothing with a spatula.

Oh no! I left my ice cream out too long and it got too melty! Do-over!

(ok, this step is optional. in fact, if I were you, I'd leave it out altogether. it was a huge mess.)

Step 7: Try Again

Starting with Step one, make another cake. Now:

Gently lift the cake onto a cutting board.

With a serrated knife, cut the cake in half crosswise.

Place one half of the cake, top side down, on a large piece of plastic wrap.

Spread with the slightly softened ice cream, smoothing with a spatula.

Yeah!

Top with the remaining half of cake, top side up.

Wrap tightly in plastic wrap.

Place in the freezer until firm, about two hours or overnight if you have a will made of steel.

Step 8: Now for the Eating

When the sandwiches have set up, remove the freezer, unwrap, and with a serrated knife, cut into rectangles or squares. Or get a cookie cutter and cut them into fun shapes! The excess will need to be devoured immediately, and no one needs to know of it.

If you don't eat them all at once, they can be wrapped in plastic individually and be stored in the freezer for up to one week.

Enjoy!