Giant Ice Cream Sandwich
Serves: 5
Keyon Hand
1 January 1970
Based on User reviews:
46
Spice
56
Sweetness
47
Sourness
42
mins
Prep time (avg)
5.5
Difficulty
Ingredients:
Directions:
1
Preheat the oven to 350 degrees F
2
Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides
3
Prepare the cake mix with an extra egg
4
Divide the batter between the 2 baking sheets; spread evenly with an offset spatula
5
Bake until set, 8 to 9 minutes; let cool
6
Measure 2 1/2 inches in from each long side of one cake; mark with toothpicks
7
Score using a ruler, then remove the toothpicks and trim along the scored lines so the cake is 7 inches wide
8
Round the corners of the cake with a knife
9
Punch out holes with a straw (4 holes across, 10 down)
10
Trim the other cake (no need to punch holes)
11
Freeze the cakes 30 minutes
12
Invert the cake without the holes onto a clean baking sheet; peel off the parchment
13
Snip open 1 ice cream carton with kitchen shears, then slide the ice cream onto the cake
14
Repeat with the other 2 cartons of ice cream, arranging them side by side on the cake
15
Cover with plastic wrap and press with your hands to smooth the ice cream and fill the gaps
16
Remove the other cake from the parchment with a thin spatula; place it on the ice cream
17
Trim any excess cake and smooth the sides
18
Freeze at least 2 hours before serving
19
Photograph by Andrew Purcell