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Ice Cream Sandwiches

I’ve always wanted to try my hand at making a traditional ice cream sandwich, but didn’t really carve out the time to do so. This week, a video from Delish.com came across my feed and I had to try it. They made red velvet ice cream sandwiches using a box mix. I had a box of devil’s food mix sitting in my pantry and some mint ice cream in the freezer and decided to give it a go.

This recipe takes almost no time on task to whip together. While my sandwich ends were more thin and cookie-like and less thick and cake-like, they made for a very tasty treat!

One thing to note, the recipe in the link has fewer details than the video. The butter should be melted. I creamed some softened butter for mine which may have played a role in the cookie vs cake texture.

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Chocolate Mint Ice Cream Sandwiches (using a red velvet ice cream sandwich recipe)

1 box cake mix
2 large eggs
1 stick butter, melted
1 tsp vanilla extract
1 gal ice cream, softened (apply as much as you like. I prefer a thinner ice cream layer, so I only used about half a carton)

Preheat oven 350°F. Line a large rimmed pan baking sheet with parchment paper.

Combine mix, eggs, butter, and vanilla. Mix until evenly combined (mixture will be thick).

Spread the batter onto the prepared baking sheet. My batter was quite thick and I found it easier to drop globs on different parts of the pan and using an offset spatula to slowly work it around until there was a smooth and somewhat even layer of batter across the pan.

Bake until set (about 18-20 mins).

Let cool in the pan completely, then cut the cake in half across the middle to make two large rectangles. Spread ice cream onto one half and then place the second half on top to form one large sandwich. Freeze until ice cream is firm (about 2 hours) then slice it into bars (should yield about 12 depending on size of slices). Serve immediately.

Chocolate Mint Ice Cream Sandwich
Chocolate mint ice cream sandwich
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Andes Mint Fudge

Andes mint fudge.

This was a simple experiment that turned out quite well. Use your favorite fudge recipe and use Andes mint baking chips in place of the chocolate. For example, my recipe calls for 12 oz of chocolate. The Andes mint baking chips came in a 10 oz bag, so I did those 10 oz plus 2 oz semisweet Nestle chips. Varying the amount of Andes mint chips to chocolate chips or chocolate bits will change the strength of the mint in the fudge. Being a mint lover, the strength from the 10 oz/2 oz mix was very enjoyable.