Description
Delight in these Cake Batter Ice Cream Sandwiches, where soft confetti cake layers sandwich rich, creamy cake batter ice cream, finished with colorful sprinkles for a festive crunch. Perfect for a fun summer treat or party dessert, these sandwiches combine the nostalgic flavor of cake batter with the refreshing coolness of ice cream.
Ingredients
Dry Ingredients
- 1 3/4 cups plus 2 tbsp (244g) all purpose flour
- 1 1/4 tsp baking powder
- 1/4 tsp salt
Wet Ingredients
- 1/2 cup (112g) unsalted butter, room temperature
- 3/4 cup (155g) sugar
- 1/4 cup (56g) packed light brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup (120ml) milk, room temperature
Additional Ingredients
- 3/4 cup sprinkles, divided
- Half Gallon Cake Batter Ice Cream
Instructions
- Make the Confetti Cake: Preheat your oven to 375°F (190°C) and prepare two 9×13 inch baking pans by lining the bottom with parchment paper and spraying the sides with non-stick spray for easy removal.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set aside for later.
- Cream Butter and Sugars: In another bowl, beat the room temperature butter with both sugars just until the mixture is smooth and combined. Avoid over-mixing.
- Add Egg: Incorporate the large egg into the butter and sugar mixture, mixing until fully combined.
- Add Vanilla and Milk: Stir in the vanilla extract and room temperature milk until the mixture looks a bit curdled but uniformly blended.
- Combine Dry and Wet Mixtures: Add the flour mixture to the wet ingredients and gently mix just until combined, ensuring not to overwork the batter.
- Divide Batter and Add Sprinkles: Evenly pour the batter between the two prepared pans, spreading thinly—this batter will be very thin. Sprinkle about 2 tablespoons of sprinkles over each pan, totaling 4 tablespoons.
- Bake Cakes: Bake in the preheated oven for 7-10 minutes or until a toothpick inserted in the center comes out clean.
- Cool Cakes: Allow the cakes to cool mostly in the pans. Then carefully transfer them onto a cooling rack lined with parchment paper sprayed lightly with non-stick spray to prevent sticking, especially on the ‘top’ sides that will become the sandwich exteriors.
- Freeze Cakes: Place the cooled cakes in the freezer for 20-30 minutes to firm them up before cutting.
- Cut Cake Circles: Using a 2 3/4 inch round biscuit or cookie cutter, cut circles out of each cake layer. Aim to get about 12 circles per layer depending on cutter size.
- Freeze Cake Rounds: Return the cake rounds to the freezer to keep firm while assembling the sandwiches, to avoid breakage.
- Assemble Ice Cream Sandwiches: Top one cake round with about 1/4 cup (4 tablespoons) of cake batter ice cream, spreading it evenly while still firm from the freezer. Quickly place a second cake round on top to form a sandwich. Return the assembled sandwich to the freezer.
- Repeat Assembly: Continue assembling all sandwiches with the remaining cake rounds and ice cream.
- Freeze Thoroughly: Freeze the completed sandwiches for 2-3 hours to ensure the ice cream is fully set.
- Add Sprinkles Coating: Spread the remaining 1/2 cup sprinkles on a plate and gently roll the sides of each frozen sandwich in the sprinkles to coat the ice cream edges.
- Store: Keep the finished ice cream sandwiches in the freezer until ready to serve for best texture and flavor.
Notes
- Use room temperature ingredients for better batter consistency and mixing.
- Chill the cakes prior to cutting and assembling to avoid breakage of delicate cake layers.
- Work quickly when assembling sandwiches to minimize melting of the ice cream.
- Store sandwiches in an airtight container or wrap individually to prevent freezer burn.
- For variations, try different ice cream flavors or add other mix-ins to the cake batter.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
