Red, White and Blue Ice Cream Sandwiches

Red, White and Blue Ice Cream Sandwiches

Blogger Deborah Harroun of Taste and Tell shares a favorite recipe. Cool off with a layered patriotic treat.

Prep Time



Total Time






box (1 lb 2.25 oz) Betty Crocker® SuperMoist® chocolate fudge cake mix
cup butter, softened
teaspoon vanilla
1 1/2
quarts vanilla ice cream, slightly softened
1 1/2
cups fresh blueberries
1 1/2
cups chopped fresh strawberries
  1. Heat oven to 350°F. Grease 18x12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.
  2. In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick). Spread in pan (you may need to use greased hands to spread evenly). Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.
  3. Meanwhile, line 12x9-inch pan with cooking parchment or waxed paper. In large bowl, stir ice cream, blueberries and strawberries. Spread in pan. Freeze until firm, about 2 hours.
  4. Cut cake into 6 rows by 4 rows for 24 (3-inch) squares. Remove ice cream from freezer. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.
Makes 12 ice cream sandwiches
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Success Hint
If your pan sizes vary from those used in this recipe, trim the edges of the cake or ice cream squares to fit. For example, if using a 13x9-inch pan for the ice cream, the squares will be 3x3 1/4 inches.

Nutrition Information:

1 Serving (1 Serving)
        Exchanges: Free*Percent Daily Values are based on a 2,000 calorie diet.