Looks good, huh? There's nothing like an ice cream sandwich in the summer. Sticky, and sweet, chocolaty and cold. Just wait until you try this homemade version. Make these with your kids and you'll not only have a yummy summer treat, you'll make a fun memory as well.
1/2 cup unsalted butter, melted
1/2 cup sugar
1 teaspoon vanilla
1/2 cup flour
1/4 cup cocoa powder
1/4 teaspoon salt
2 pints ice cream, softened
Beat the melted butter and sugar together. Add the egg and vanilla. Stir together dry ingredients and add to batter.
If your kids are too small to help out making the cake, they can at least lick the beaters.
Grease a 10×15 jelly roll pan, and layer with greased wax or parchment paper. Spread the batter in the pan and bake at 350° for 8-10 minutes – just until the cake is set and the edges begin to pull away from the pan.
Place the pan on a wire rack and allow the cake to cool completely.
Flip the cake onto a cutting board and cut in half-crosswise. In my opinion, this was more trouble than it's worth. The cake was already thin enough to make a perfectly good ice cream sandwich. If you need more sandwiches, just bake another cake to put on top! If you really want to half the cake, I recommend cutting it into rectangles first.
Either way, let the ice cream soften before spreading it on the bottom cake layer. Put the cake into the freezer for at least an hour to harden before cutting it into individual ice cream sandwiches.
Wrap the ice cream sandwiches in plastic wrap and store in a sealed container or zippered bag to keep freezer burn away. Assuming you have any left.