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Cake Batter Cookie & Raspberry Ice Cream Sandwiches

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Molly Murphy
Updated Apr 13, 2026
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Creamy raspberry no-churn ice cream sandwiched between two soft cake batter cookies is the perfect treat. The bright fresh berry flavor of the easy homemade ice cream combined with the fun rainbow sprinkle cake mix cookies is the perfect combo. 

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Cake Batter Cookie & Raspberry Ice Cream Sandwiches

  • Prep Time 40 min
  • Total 14 hr 0 min
  • Servings 6
  • Ingredients 19
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Ingredients

Ice Cream

  • 12 oz fresh raspberries
  • 3 tablespoons sugar
  • 1 teaspoon lemon zest
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon water
  • 1 can (14 oz) sweetened condensed milk (not evaporated)
  • 2 teaspoons vanilla
  • 2 cups heavy whipping cream

Cookies

  • 1 box (13.25 oz) Betty Crocker™ Super Moist™ Yellow Cake Mix
  • 6 tablespoons unsalted butter, melted, cooled
  • 3 tablespoons vegetable oil or canola oil
  • 1 whole large egg, left at room temperature for 20 to 30 minutes
  • 1 large egg yolk, left at room temperature for 20 to 30 minutes
  • 1 teaspoon cake batter flavor
  • 1/4 cup Gold Medal™ All Purpose Flour
  • 1/4 cup Betty Crocker™ Rainbow Sprinkles
  • 1 teaspoon cornstarch
  • 1/2 teaspoon salt
Make With
Gold Medal Flour

Instructions

  • Step 
    1

    In a medium saucepan, combine raspberries, sugar, lemon zest, and lemon juice. Cook over medium heat, stirring occasionally, until the berries break down, about 5 minutes.

  • Step 
    2

    In a small bowl, mix the cornstarch and water. Add to the raspberry mixture and cook for 1 to 2 minutes, until slightly thickened. Pour the sauce through a fine mesh strainer into a bowl, pressing with the back of a spoon to remove the seeds. Scrape the underside of the strainer to collect all the sauce (you should have about 3/4 cup). Refrigerate until completely cooled. 

  • Step 
    3

    In a large bowl, whisk sweetened condensed milk and vanilla until blended. Set aside.

  • Step 
    4

    In a stand mixer fitted with the whisk attachment, beat the heavy cream on medium-high speed until stiff peaks form, about 1 1/2 to 2 minutes. (You can also whisk by hand in a chilled bowl, about 3 to 4 minutes.) Gently fold 1/3 of the whipped cream into the sweetened condensed milk mixture. Add the remaining whipped cream and fold just until combined—do not over mix.

  • Step 
    5

    Spread half of the ice cream mixture in a 9x5- or 8x4-inch loaf pan. Spoon half of the raspberry sauce over the ice cream mixture and swirl with a knife. Repeat with the remaining ice cream mixture and raspberry sauce. Press plastic wrap directly onto the surface, cover tightly, and freeze for at least 12 hours, or until firm. 

  • Step 
    6

    Heat oven to 350°F. Line a baking sheet with parchment paper. 

  • Step 
    7

    In a large bowl, whisk cake mix, melted butter, oil, egg, egg yolk, and cake batter flavor until smooth. With a rubber spatula, gently stir in flour, sprinkles, cornstarch, and salt until a soft dough forms and sprinkles are evenly distributed.

  • Step 
    8

    Using a cookie scoop (about 3 tablespoons), drop dough into 12 equal portions at least 2 inches apart onto baking sheet. 

  • Step 
    9

    Bake 9 to 11 minutes or until the edges are just set and centers look soft. With a flat spatula, gently flatten the hot cookies to about 1/4 inch thickness. Cool completely on the baking sheet. Cookies will set, but remain soft. Place cookies in an airtight container in the refrigerator or freezer until ready to assemble the ice cream sandwiches.

  • Step 
    10

    Remove ice cream from freezer and let stand at room temperature for 5 to 10 minutes or until soft enough to scoop. 

  • Step 
    11

    Place 1 scoop of ice cream (about 1/4 to 1/3 cup) between two cookies. Gently press cookies together until ice cream spreads to the edge of the cookies. Repeat with the remaining cookies and ice cream. Place ice cream sandwiches on a baking sheet. Freeze for 30 minutes or until firm.

  • Step 
    12

    Let the sandwiches stand at room temperature for 2 to 3 minutes before serving for the perfect texture. Makes 6 ice cream sandwiches.

Nutrition

Nutrition Facts are not available for this recipe

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