Giant Ice Cream Sandwich
Back
Giant Ice Cream Sandwich
Open in full-screen mode

Giant Ice Cream Sandwich

Preparation
25 MIN
Baking
5 MIN
Freezing
30 MIN
Servings
12

Ingredients

Preparation

  1. With the rack in the middle position, preheat the oven to 400°F (200°C). Line a 17 x 12-inch (43 x 30 cm) baking sheet with parchment paper, letting it hang over two sides. Butter and flour the sides.
  2. In a bowl, combine the flour and baking soda. Set aside.
  3. In a saucepan over medium heat, melt the chocolate and butter with the cocoa powder. Stir until smooth. Set aside.
  4. In another bowl, beat the eggs and sugar with an electric mixer until the mixture lightens and triples in volume, about 5 minutes. At low speed, add the dry ingredients. With a spatula, gently fold in the chocolate mixture.
  5. Spread the batter on the prepared baking sheet. Bake for about 5 minutes or until a toothpick inserted into the centre of the cake comes out clean. Let cool for 5 minutes. Unmould the cake onto a wire rack and remove the parchment paper. Let cool completely.
  6. Cut the cake in half crosswise.
  7. Slice the brick of ice cream in half horizontally.
  8. Cut the brick of ice cream in half horizontally or vertically depending on its shape.
  9. Place the 2 pieces of ice cream side by side onto 1 slice of cake and top with the other slice, smooth side up. With a knife, remove the excess cake on each side to even it out.
  10. Cover and freeze for at least 30 minutes. Serve as a large ice cream sandwich or cut the cake into 12 sandwiches. Cover individually in plastic wrap and store in the freezer, if desired.

Note

For kids, you can press the sides of the sandwiches in chocolate or colour sprinkles.

Comments

  1. AWESOME and so easy !!! Everyone raved about them !

  2. This was fun to make. Completely easy and what a treat for the kids (and adults) on a hot day! The chocolate was moist and just as it should be of an ice cream sandwich, that sticky chocolate, with a chocolatey edge that makes you want to eat more than one!

Rate this recipe

Login to rate this recipe and write a review.

Login

Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum