Homemade Ice Cream Sandwiches |
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Prep Time: 25 Minutes Cook Time: 10 Minutes |
Ready In: 35 Minutes Servings: 16 |
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Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is way out in the sticks , 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana Ingredients:
1 package chocolate cake mix (regular size) |
1/4 cup shortening |
1/4 cup butter, softened |
1 egg |
1 tablespoon water |
1 teaspoon vanilla extract |
1/2 gallon ice cream |
Directions:
1. In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts.
2. Between waxed paper, roll one part into a 10-in. x 6-in. x rectangle. Remove one piece of waxed paper and invert dough onto a ungreased baking sheet. Score the dough into eight pieces, each 3-in. x 2-1/2-in. Repeat with remaining dough.
3. Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
4. Cut ice cream into 16 slices, each 3-in. x 2-1/2-in. x 1-in. Place ice cream slice between two chocolate cookies; wrap in plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months. Yield: 16 servings.
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