They were super decadent on their own, but Jenny insisted that dipping them into hot fudge sent them over the top...YUM. I think by using a cake mix for the base of the cookie, you get the right texture, and the cookie is still slightly soft when frozen with the ice cream. LOVE THEM! My next goal is to make these using a yellow cake mix, adding some brown sugar, vanilla, and chocolate chips to make a "Big Ed" version of my own.
Best Homemade Ice Cream Sandwiches
1 pkg chocolate cake mix (devils food, milk chocolate, German chocolate..any kind)
1/2 cup butter, softened
1 tsp vanilla
1 c semi-sweet chips
1/2 gallon of favorite ice cream
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- In a large bowl, mix together the cake mix, butter, vanilla extract, eggs, and chocolate chips. Roll dough into 2-inch balls and place them onto the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold the softened ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.