Homemade Cake Batter Ice-cream Sandwiches
Serves 1645 mins prep15 mins cook
These homemade no-churn cake batter ice cream sandwiches are perfect for a hot day! The ice cream is easy to make with just 4 ingredients, paired with soft, sprinkle-filled cookies.
0 servings
What you need
Instructions
1. Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and heat treat cake mix for 5 minutes. Pop out of oven and set aside to cool. 2. To make the ice-cream: In a large bowl, beat heavy whipping cream and sweetened condensed milk with a high-speed hand held mixer (or stand mixer) until it thickens, approximately 5 minutes. Add in the cooled cake mix and beat on low speed until combined. Fold in sprinkles. Put in freezer for 4-6 hours to set. 3. To make the cookies: Preheat oven to 350 degrees F. Line another cookie sheet with parchment paper. Beat together softened butter and granulated sugar until creamy. Add the egg and egg yolk and mix well. Blend in the vanilla extract. 4. Add baking soda, salt, and instant pudding mix and continue to beat. Slowly add flour until just combined. Fold in sprinkles. With a medium ice-cream scooper, scoop out cookie dough onto the baking sheet. Press cookie dough down slightly. Bake for 10-12 minutes! These cookies will be soft. 5. Take the ice-cream out of the freezer while the cookies cool, approximately 15 minutes. Scoop a few scoops of ice-cream on top of one cookie and push another cookie on top, forming the sandwich. Roll into sprinkles. Enjoy!View original recipe