Okay, so this is totally Sara’s recipe, but I figure by this point, we probably share about 90% of our cooking brains.  These are the perfect cookies to use for ice cream sandwiches.

Ice cream sandwiches are perfect for bringing to a summer potluck (as long as there’s a freezer handy) because you don’t have to worry about ice cream scoops, dishes, or spoons. These are quick and easy to whip up and are a fun way to serve ice cream; plus, who doesn’t love ice cream sandwiches?! Oh, I miss Fat Boys so much I could cry.
You can use any flavor of cake mix that you want–this part is fun because you can mix and match depending on your flavors. If you’re doing a fall-ish ice cream like pumpkin or eggnog, you could use a spice cake mix, whereas mint chocolate chip or peppermint is perfectly paired with chocolate.
You could certainly use these for regular cookies, too–just bake them a few minutes longer.
Cake Mix Cookies (for Ice Cream Sandwiches)
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1 cake mix
1/2 c. shortening
2 eggs

This is super tricky. Preheat oven to 350. Combine cake mix, shortening and eggs. The dough will be VERY stiff.
Drop by tablespoonful onto cookie sheet and bake for 5-7 minutes.
You want them slightly underdone because if you’re making ice cream sandwiches, you’re going to freeze them and you want them to still be soft when they’re frozen. Also, I let mine cool completely on the cookie sheet instead of transferring them to a wire rack because they’re so soft that they break and fall through the wire.

When making ice cream sandwiches, spoon a couple tablespoons of ice cream onto the flat side of one cookie. Top with another cookie, press together gently, and freeze ASAP. Assuming your cookies and ice cream are both soft enough, you can serve them straight out of the freezer.

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