Red-Velvet Ice Cream Sandwiches Recipe

Prep Time:

35 mins

Total Time:

9 hrs

Servings:

10

These red velvet ice cream sandwiches are so good, you'll wonder why you never made them before. You'll need to start them the day before you want to serve them to allow time for the ice cream to set and the flavors to meld, but this project has delicious results. Red velvet cake is sandwiched around store-bought vanilla ice cream. Then, once it’s frozen, you cut the sheet cake into ice cream sandwiches and dip one side in chocolate to give them their dramatic strips of color.

Make Ahead

These red velvet ice cream sandwiches must be made ahead because they need at least 8 hours or up to one day in the freezer once the cake has been sandwiched with the ice cream, but before they are dipped in chocolate.

Once they are finished and cut into sandwiches, they can be frozen for up to a week before serving.

Directions

Preheat oven and prep baking sheet:

Preheat oven to 350°F. Butter a 9-by-13-inch rimmed baking sheet or baking dish. Line with parchment, leaving an overhang on two long sides. In a large bowl, whisk together butter, sugar, vanilla, and eggs.
Combine butter, sugar, vanilla, and eggs:

In a large bowl, whisk together butter, sugar, vanilla, and eggs.
Add dry ingredients and food coloring; transfer to pan:

Whisk in flour, cocoa, and salt, then food coloring, until well incorporated. Pour batter into prepared pan, smoothing in an even layer with a small offset spatula.
Bake and cool:

Bake until cake is dry to the touch, about 14 minutes. Let cool on a wire rack 5 minutes. Use parchment overhangs to lift out of pan, then transfer to rack and let cool completely.
Cut cake into 2 layers:

Transfer to a work surface; cut in half crosswise. Remove from parchment and place one half on a baking sheet lined with a piece of plastic wrap, bottom-side down.
Beat ice cream and spread over cake layer; top with second layer and freeze:

Beat ice cream with a mixer fitted with the paddle attachment until malleable, then spread evenly over layer of cake on sheet. Top with second piece of cake, bottom-side up. Wrap tightly in plastic; freeze at least 8 hours and up to 1 week.
Trim edges and cut into sandwiches:

Use a serrated knife to trim edges straight. Cut in half lengthwise, then crosswise into 10 approximate 1 1/2-by-2 3/4-inch rectangles. Place on a wire rack set over a baking sheet; freeze 15 minutes.
Melt chocolate and coconut oil; dip sandwiches:

Melt chocolate with coconut oil or butter over a double boiler (or in a microwave). Remove sandwiches from freezer and dip one of cake sides in chocolate. Return to rack, chocolate-side up, then return to freezer to set, at least 10 minutes. If desired, dip second side and freeze (we like the dramatic stripes of color, so we only dipped about half of each side).