I’ve been making these easy and delicious ice-cream sandwiches for many, many years, and I can’t imagine summertime without them. Using a cake mix for the cookies is crucial, as it creates the same “always soft” texture that’s so key to a store-bought ice-cream sandwich. (Don’t think too hard about whatever chemicals allow that to happen.) Members of my family are particularly wild about these sandwiches with coffee chip or mint chocolate chip ice cream in the middle.
*Recipe modified from a version originally published in Redbook magazine.
Ingredients
- 18.25 Ounces Devil’s Food Cake Mix
- 1/2 Cup unsalted butter, softened
- 1/4 Cup all purpose flour
- 2 eggs
- salt
Instructions
- Stir together cake mix, flour and pinch salt.
- With a fork, work in butter until incorporated and crumbly. (Mixture will be stiff.)
- Beat eggs lightly and add to dry mixture. Stir to combine.
- Using an ice-cream scoop, form into 20 1-1/2 T. balls, and flatten on a cookie sheet.
- Bake at 350 for eight minutes (cookies will be soft).
- Cool completely on wire rack.
- Sandwich cookies with 1/3 c. ice cream of your choice.
- Individually wrap in plastic wrap and freeze.