Happy Birthday Cake Ice Cream Sandwiches recipe
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Ingredients
- 1 (19 ounce) package cake mix with candy bits (such as Pillsbury® Funfetti®) 2 eggs ⅓ cup vegetable oil 1 teaspoon vanilla extract 1 tablespoon all-purpose flour, or as needed 1 (1.5 quart) container strawberry ice cream, softened for 10 to 15 minutes 1 cup colored miniature marshmallows (such as Kraft® FunMallows) 1 (16 ounce) container vanilla frosting with candy bits (such as Pillsbury® Funfetti®) 1 cup multicolored candy sprinkles, or as needed 12 waxed paper or parchment sandwich bags
Nutrition Info
- 726.3 caloriescarbohydrate: 109.5 gcholesterol: 65.4 mgfat: 30 gfiber: 1.1 gprotein: 7 gsaturatedFat: 10 gservingSize: -sodium: 429 mgsugar: 80.2 gtransFat: : -unsaturatedFat: : -
Directions Happy Birthday Cake Ice Cream Sandwiches
Directions
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Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper.
Stir cake mix, eggs, oil, and vanilla extract together in a bowl. Shape dough into 1-inch balls. Arrange 2 inches apart on the prepared baking sheets. Coat a glass lightly with flour, flatten each dough ball into a cookie.
Bake in the preheated oven until cookies are slightly golden at the edges, 6 to 8 minutes. Transfer to wire racks to cool completely.
Place ice cream in the bowl of a stand mixer fitted with the paddle attachment. Blend on low speed until uniformly softened, 10 to 15 seconds. Add marshmallows, blend until incorporated.
Line a rimmed 9x13-inch baking sheet with aluminum foil. Spread ice cream on top. Freeze until firm, 5 hours to overnight.
Line a baking sheet with parchment paper. Spread 1 to 2 teaspoons frosting on the bottom of each cookie. Place 12 cookies frosting side-up on the baking sheet.
Remove ice cream from the freezer. Cut ice cream into rounds using a 2-inch cookie cutter. Place ice cream rounds onto the cookies using a spatula or by pressing them out of the cookie cutter with a spoon. Press another cookie on top, frosting-side down.
Place baking sheet in the freezer until ice cream cookie sandwiches are firm, 8 hours to overnight.
Pour sprinkles into a bowl. Roll each ice cream sandwich in sprinkles. Place 1 sandwich into each sandwich bag, fold the edge and crease to seal. Freeze for 1 to 2 hours.
Peel down bag as you eat, keeping the bag underneath to catch drips.