Recipe courtesy of Fake Bake
Recipe courtesy of Fake Bake
Watch how to make this recipe.
Saltine Ice Cream Sandwiches
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- Level: Easy
- Total: 5 hr 55 min (includes cooling and freezing time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 389
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 52 mg
- Sodium
- 278 mg
- Level: Easy
- Total: 5 hr 55 min (includes cooling and freezing time)
- Active: 20 min
- Yield: 16 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 16 servings
- Calories
- 389
- Total Fat
- 20 g
- Saturated Fat
- 6 g
- Carbohydrates
- 48 g
- Dietary Fiber
- 1 g
- Sugar
- 30 g
- Protein
- 5 g
- Cholesterol
- 52 mg
- Sodium
- 278 mg
Ingredients
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Directions
- Preheat the oven according to the brownie mix instructions. Line the bottom of a straight-sided 9-inch square baking pan with parchment paper that overhangs 2 sides.
- Line the bottom of the pan with 16 saltines. Combine the brownie mix, eggs, oil and 1/4 cup water in a large bowl and mix well. Pour over the crackers. Bake according to the package directions, or about 35 minutes. Let cool completely.
- Soften the ice cream to spreading consistency and pour over the brownie layer; spread evenly. Place 16 crackers on top of the ice cream and freeze at least 4 hours or up to overnight. Remove from the pan using the parchment overhang and cut into 16 pieces with a chef's knife, placing the knife between the saltine crackers.
