Ever Craved a Massive, Shareable Dessert That Screams Summer Fun?
Picture slicing into a colossal ice cream sandwich, with two layers of rich, chocolatey devil’s food cake hugging a thick slab of creamy vanilla ice cream, perfect for feeding a crowd at a party or family gathering. Sounds like a show-stopping treat that combines nostalgia with indulgence, right? That’s exactly what this Giant Ice Cream Sandwich delivers! Rated 4.3 stars from 3 reviews, this easy recipe yields 24 servings, is beginner-friendly, and transforms a simple cake mix into a massive dessert masterpiece. In this blog post, we’ll guide you through every step to create this epic treat, with tips to ensure a perfect freeze and clean presentation. Ready to bake and chill some giant dessert magic? Let’s get started!
Overview: Why This Sandwich Shines
Giant Ice Cream Sandwich is a fun, crowd-pleasing dessert that pairs two thin layers of devil’s food cake with a generous block of vanilla ice cream, creating a sliceable treat that’s perfect for birthdays, barbecues, or summer parties. Using a cake mix and store-bought ice cream keeps it simple, while the large format makes it a memorable centerpiece. This recipe serves 24, requires just 10 minutes of baking and 1 hour of active prep, and is ideal for make-ahead entertaining. Its 4.3-star rating highlights its ease and wow-factor, making it a hit for all ages.
- Time Requirement: 1 hour prep (including cooling and assembly), 10 minutes baking, 2 hours freezing. Total: ~3 hours 10 minutes (mostly hands-off).
- Difficulty Level: Easy. Simple baking, trimming, and layering make it beginner-friendly.
- Why It’s Special: Yields 24 servings, perfect for large gatherings, with a fun, oversized presentation and classic chocolate-vanilla flavor.
- Health Perks: Minimal nutritional benefits; this sugary, creamy treat is a fun indulgence to enjoy sparingly.
Grab your baking sheets and ice cream, and let’s create a giant dessert that’s sure to impress!
Essential Ingredients
This recipe uses just a few ingredients for a big impact. Here’s what you need and why each matters:
- Cooking Spray: Prevents sticking.
- Why it matters: Ensures easy removal of cakes from baking sheets.
- Substitution: Use butter or oil to grease the pans, or skip if using nonstick parchment.
- Devil’s Food Cake Mix (16-18 oz, plus required ingredients): Forms the chocolatey “bread” of the sandwich.
- Why it matters: Provides a rich, moist cake layer with minimal effort.
- Substitution: Use chocolate or fudge cake mix, or a homemade chocolate cake batter (scaled to yield two thin 12×17-inch layers).
- Large Egg (1, extra): Enhances cake texture.
- Why it matters: Adds structure and richness beyond the cake mix’s standard ingredients.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan, though texture may vary.
- Vanilla Ice Cream (3 x 1.5-quart rectangular cartons, softened): The creamy filling.
- Why it matters: Creates a thick, sliceable ice cream layer that mimics a giant sandwich.
- Substitution: Use any flavor (chocolate, strawberry, or cookies and cream) or dairy-free ice cream for vegan; ensure rectangular cartons for easy assembly.
Pro Tip: Soften ice cream in the fridge for 20-30 minutes until spreadable but not melted. Choose a high-quality devil’s food cake mix (e.g., Betty Crocker or Duncan Hines) for the best flavor.
Step-by-Step Instructions
Making a Giant Ice Cream Sandwich is straightforward with simple baking, trimming, and layering steps. Follow these for a perfect, shareable dessert:
- Prep the Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides for easy removal.
- Tip: Smooth parchment to avoid wrinkles; spray lightly over parchment for extra insurance.
- Bake the Cake Layers:
- Prepare the 16-18 oz devil’s food cake mix according to package instructions, adding 1 extra large egg to the batter for added structure.
- Divide the batter evenly between the two prepared baking sheets, spreading with an offset spatula for a thin, even layer.
- Bake for 8-9 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool completely on the baking sheets, about 20 minutes.
- Tip: Spread batter thinly and evenly to ensure quick baking and uniform layers; check at 8 minutes to avoid overbaking.
- Trim the Cakes:
- For one cake, measure 2 1/2 inches in from each long side and mark with toothpicks. Score along these lines using a ruler, then remove toothpicks and trim with a sharp knife to create a 7-inch-wide cake.
- Round the corners of this cake with a knife for a polished look.
- Punch out holes using a straw (4 holes across, 10 down, like a sandwich “crust”).
- Trim the second cake to the same 7-inch width (no holes needed).
- Freeze both cakes on their baking sheets for 30 minutes to firm up.
- Tip: Use a ruler for precise trimming; freeze cakes to make them easier to handle during assembly.
- Assemble the Ice Cream Layer:
- Invert the cake without holes onto a clean 12-by-17-inch baking sheet; peel off the parchment.
- Snip open one 1.5-quart rectangular carton of softened vanilla ice cream with kitchen shears and slide the ice cream onto the cake, smoothing to fit.
- Repeat with the remaining two cartons, arranging the ice cream slabs side by side to cover the cake evenly.
- Cover with plastic wrap and press gently with your hands to smooth the ice cream and fill any gaps.
- Tip: Work quickly to prevent melting; use a spatula to smooth ice cream edges for a neat layer.
- Add the Top Cake:
- Carefully remove the hole-punched cake from its parchment using a thin spatula.
- Place it on top of the ice cream layer, aligning the edges.
- Trim any excess cake to match the ice cream layer and smooth the sides with a spatula.
- Tip: If the cake sticks, use a wide spatula to lift gently; chill the assembly briefly if ice cream softens.
- Freeze and Serve:
- Wrap the assembled sandwich tightly in plastic wrap and freeze for at least 2 hours, or until firm.
- To serve, remove from the freezer, unwrap, and slice into 24 squares (4×6 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve immediately or wrap individual pieces for later.
- Health Benefit: Minimal nutritional benefits; this sugary, creamy treat is a fun indulgence to enjoy sparingly!
Assembly: Building Your Giant Sandwich
This ice cream sandwich is all about creating a massive, sliceable dessert with clean layers. Here’s how to make it perfect:
- Bake Even Cake Layers:
- Spread batter thinly and evenly for consistent baking; cool completely to avoid crumbling.
- Tip: Use an offset spatula for smooth spreading; check doneness early to keep cakes moist.
- Trim for Precision:
- Trim cakes to a uniform 7-inch width and round corners for a polished, sandwich-like look.
- Presentation Tip: Punch holes in one cake to mimic a classic ice cream sandwich “pattern.”
- Layer Ice Cream Smoothly:
- Use rectangular cartons for easy ice cream placement; press gently to fill gaps without melting.
- Presentation Tip: Smooth ice cream edges with a spatula for a clean, professional finish.
- Top and Freeze:
- Place the top cake carefully to align with the ice cream; freeze fully to ensure clean slices.
- Presentation Tip: Trim excess cake after assembly for neat edges; serve on a large platter for a party-ready display.
Serving Suggestion: Serve slices on chilled plates with extra chocolate drizzle, whipped cream, or sprinkles for a fun twist. Pair with milk, coffee, or hot cocoa for a classic dessert vibe!
Storage and Make-Ahead Tips
Giant Ice Cream Sandwich is perfect for prepping ahead:
- Storing Leftovers:
- Store the whole sandwich or slices in an airtight container or wrapped tightly in plastic wrap in the freezer for up to 2 weeks.
- Let soften for 2-5 minutes at room temperature before serving for easier slicing and eating.
- Tip: Wrap slices individually for grab-and-go servings; use parchment between pieces to prevent sticking.
- Freezing:
- The recipe is designed for freezing, so no extra steps are needed.
- For longer storage, double-wrap in plastic wrap and foil to prevent freezer burn.
- Tip: Slice before freezing for easy portioning; store in a flat container to maintain shape.
- Make-Ahead:
- Bake and trim cakes up to 1 day ahead; freeze wrapped tightly until ready to assemble.
- Assemble the sandwich up to 1 week ahead; freeze wrapped to maintain freshness.
- Tip: Soften ice cream in advance and assemble in a cool kitchen to streamline the process.
Recipe Variations
Want to mix things up? Try these fun twists on Giant Ice Cream Sandwich:
- Cookies and Cream Sandwich: Use cookies and cream ice cream and add 1/2 cup crushed Oreos to the cake batter.
- Peanut Butter Chocolate: Use peanut butter ice cream and swirl 1/4 cup peanut butter into the cake batter before baking.
- Strawberry Shortcake: Use strawberry ice cream and a yellow cake mix for a fruity twist.
- Vegan/Dairy-Free: Use a vegan cake mix, flax egg, and dairy-free ice cream; ensure cooking spray is vegan-friendly.
- Mocha Madness: Use coffee ice cream and add 1 tsp espresso powder to the cake batter for a mocha flavor.
Quick Prep Tip: Use pre-softened ice cream and a store-bought cake mix to save time; trim cakes while still slightly warm for easier cutting.
Conclusion
Your Giant Ice Cream Sandwich is ready to bring epic, chocolatey joy to any gathering! With rich devil’s food cake layers and creamy vanilla ice cream, this massive dessert is perfect for birthdays, barbecues, or summer parties. Whether you keep it classic or try a variation, you’re in for a fun, shareable treat that’s as easy to make as it is to love. Grab your baking sheets, layer up some giant dessert magic, and enjoy every creamy, chocolatey bite. We’d love to see your creations—share your photos or tips in the comments or on social media! Happy freezing!
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Giant Ice Cream Sandwich
Description
Picture slicing into a colossal ice cream sandwich, with two layers of rich, chocolatey devil’s food cake hugging a thick slab of creamy vanilla ice cream, perfect for feeding a crowd at a party or family gathering.
Ingredients
This recipe uses just a few ingredients for a big impact. Here’s what you need and why each matters:
- Cooking Spray: Prevents sticking.
- Why it matters: Ensures easy removal of cakes from baking sheets.
- Substitution: Use butter or oil to grease the pans, or skip if using nonstick parchment.
- Devil’s Food Cake Mix (16-18 oz, plus required ingredients): Forms the chocolatey “bread” of the sandwich.
- Why it matters: Provides a rich, moist cake layer with minimal effort.
- Substitution: Use chocolate or fudge cake mix, or a homemade chocolate cake batter (scaled to yield two thin 12×17-inch layers).
- Large Egg (1, extra): Enhances cake texture.
- Why it matters: Adds structure and richness beyond the cake mix’s standard ingredients.
- Substitution: Use a flax egg (1 tbsp flaxseed meal + 3 tbsp water) for vegan, though texture may vary.
- Vanilla Ice Cream (3 x 1.5-quart rectangular cartons, softened): The creamy filling.
- Why it matters: Creates a thick, sliceable ice cream layer that mimics a giant sandwich.
- Substitution: Use any flavor (chocolate, strawberry, or cookies and cream) or dairy-free ice cream for vegan; ensure rectangular cartons for easy assembly.
Pro Tip: Soften ice cream in the fridge for 20-30 minutes until spreadable but not melted. Choose a high-quality devil’s food cake mix (e.g., Betty Crocker or Duncan Hines) for the best flavor.
Instructions
- Prep the Baking Sheets:
- Preheat the oven to 350°F (175°C).
- Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line with parchment paper, leaving an overhang on the short sides for easy removal.
- Tip: Smooth parchment to avoid wrinkles; spray lightly over parchment for extra insurance.
- Bake the Cake Layers:
- Prepare the 16-18 oz devil’s food cake mix according to package instructions, adding 1 extra large egg to the batter for added structure.
- Divide the batter evenly between the two prepared baking sheets, spreading with an offset spatula for a thin, even layer.
- Bake for 8-9 minutes, or until set and a toothpick inserted in the center comes out clean.
- Let cool completely on the baking sheets, about 20 minutes.
- Tip: Spread batter thinly and evenly to ensure quick baking and uniform layers; check at 8 minutes to avoid overbaking.
- Trim the Cakes:
- For one cake, measure 2 1/2 inches in from each long side and mark with toothpicks. Score along these lines using a ruler, then remove toothpicks and trim with a sharp knife to create a 7-inch-wide cake.
- Round the corners of this cake with a knife for a polished look.
- Punch out holes using a straw (4 holes across, 10 down, like a sandwich “crust”).
- Trim the second cake to the same 7-inch width (no holes needed).
- Freeze both cakes on their baking sheets for 30 minutes to firm up.
- Tip: Use a ruler for precise trimming; freeze cakes to make them easier to handle during assembly.
- Assemble the Ice Cream Layer:
- Invert the cake without holes onto a clean 12-by-17-inch baking sheet; peel off the parchment.
- Snip open one 1.5-quart rectangular carton of softened vanilla ice cream with kitchen shears and slide the ice cream onto the cake, smoothing to fit.
- Repeat with the remaining two cartons, arranging the ice cream slabs side by side to cover the cake evenly.
- Cover with plastic wrap and press gently with your hands to smooth the ice cream and fill any gaps.
- Tip: Work quickly to prevent melting; use a spatula to smooth ice cream edges for a neat layer.
- Add the Top Cake:
- Carefully remove the hole-punched cake from its parchment using a thin spatula.
- Place it on top of the ice cream layer, aligning the edges.
- Trim any excess cake to match the ice cream layer and smooth the sides with a spatula.
- Tip: If the cake sticks, use a wide spatula to lift gently; chill the assembly briefly if ice cream softens.
- Freeze and Serve:
- Wrap the assembled sandwich tightly in plastic wrap and freeze for at least 2 hours, or until firm.
- To serve, remove from the freezer, unwrap, and slice into 24 squares (4×6 grid) using a sharp knife dipped in hot water for clean cuts.
- Serve immediately or wrap individual pieces for later.
- Health Benefit: Minimal nutritional benefits; this sugary, creamy treat is a fun indulgence to enjoy sparingly!
FAQs
1. Can I use a different cake mix?
Yes! Chocolate, fudge, or yellow cake mix works; adjust baking time slightly if using a denser mix.
2. Is this dessert healthy?
Minimal nutritional benefits; the cake mix and ice cream make it a sugary treat. Use low-fat ice cream or a sugar-free mix for a lighter option.
3. Why is my ice cream melting during assembly?
Work quickly and soften ice cream only until spreadable; chill cakes beforehand to keep the ice cream firm.
4. Can I make this vegan?
Yes! Use a vegan cake mix, flax egg, dairy-free ice cream, and vegan-friendly cooking spray.
5. How long does the sandwich last?
Up to 2 weeks in the freezer, wrapped tightly. Serve slightly softened for the best texture.
6. Can I use a different ice cream flavor?
Yes! Try chocolate, strawberry, mint chip, or any favorite flavor to customize the sandwich.