Giant Ice Cream Sandwich

Total Time:
1 hr 10 min
1 hr
10 min

24 servings

  • Cooking spray
  • 1 16 -to-18-ounce box devil's food cake mix (plus required ingredients)
  • 1 large egg
  • 3 1 .5-quart rectangular cartons vanilla ice cream, softened
  • Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides.

  • Prepare the cake mix with an extra egg. Divide the batter between the 2 baking sheets; spread evenly with an offset spatula. Bake until set, 8 to 9 minutes; let cool.

  • Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks. Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide.

  • Round the corners of the cake with a knife. Punch out holes with a straw (4 holes across, 10 down). Trim the other cake (no need to punch holes). Freeze the cakes 30 minutes.

  • Invert the cake without the holes onto a clean baking sheet; peel off the parchment. Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake.

  • Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake. Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps.

  • Remove the other cake from the parchment with a thin spatula; place it on the ice cream. Trim any excess cake and smooth the sides. Freeze at least 2 hours before serving.

  • Photograph by Andrew Purcell

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    This recipe is featured in:

    Frozen Treats