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Next Up

How to Make a Giant Ice Cream Sandwich Cake

From: Food Network Magazine

This giant ice cream sandwich from Food Network Magazine will be big fun at any party — it feeds 20 people!

Photo: Andrew Purcell
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We wrapped our 17-inch sandwich in parchment to look like the real thing!
get the recipe

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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