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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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S’mores Pie

S’mores are one of my favorite summer treats. When this recipe by Wishes and Dishes came across my feed, I had to try it! The graham cracker crust was a version I hadn’t tried before and I like how it turned out. I’m sure I’ll use it again with other recipes. I also had a big win with this recipe – I remembered to build the sides of the crust! I was sure to heavily emphasize my notes about the sides so I wouldn’t forget. ~~~~~~~~~~~~~~~~~~~~~~~~~~~~
S’mores Pie

1 stick softened butter
1/2 cup granulated sugar
1 egg
1 tsp vanilla extract
1 cup all purpose flour
1 cup graham cracker crumbs (8 graham crackers if you are making the crumbs yourself)
1 tsp baking powder
7 oz marshmallow creme (1 container)
6 whole full-sized Hershey’s bars
1 cup mini marshmallows
1/4 cup chocolate chips (I used semi-sweet morsels)

Preheat oven to 350F. Grease a 9” pie pan.

In a large bowl, beat butter and sugar together until combined. Mix in the egg and then the vanilla extract. Next, mix in the flour, then the graham cracker crumbs, and finally the baking powder.

Divide the dough in half.

Press one portion of the dough into the bottom and up the sides of the prepared pan.

Using a rubber spatula sprayed with non-stick spray, add the marshmallow creme on top of the crust. Spread evenly. Separate the chocolate bars into individual rectangles (aka pips) and place each pip on top of the marshmallow creme. Evenly distribute the mini marshmallows on top of the chocolate bar pieces (I added an extra handful of mini marshmallows).

Using the remaining portion of the crust, pat sections of dough on top of and around the marshmallows. They will not be completely covered which is what you want. The dough is soft so do this in pieces.

Sprinkle the chocolate chips on top. I added a small handful of more chips.

Bake for 20 mins until lightly browned. Remove from oven and place on wire rack.

Cool completely before cutting.

As an added touch, I crushed the remaining single graham cracker in the sleeve and sprinkled it on top of the baked pie.