As seen on WIBW 13 News This Morning as part of Chef Alli’s Farm Fresh Kitchen, sponsored by Kansas Farm Bureau. Our guest was Dan Yunk, former CEO of KFB, and author of Kailey’s Ag Adventures books.
1 chocolate cake mix
¼ cup shortening
¼ cup butter, softened
1 Tbs. water
1 tsp. vanilla
½ gallon neopolitan ice ceream in a rectangular box (this is enough ice cream to actually make 16 ice cream sandwiches)
In a large bowl, combine cake mix, shortening, butter, egg, water, and vanilla until well blended. Divide dough into two equal parts. Place one dough half between two sheets of wax paper and roll into a rectangular shape about 16” wide by 4” tall and 1/8” thick, using a rolling pin. Remove top sheet of wax paper; use bottom sheet of wax paper to invert the dough onto an ungreased baking sheet. Score dough to create 8 pieces, each 2” wide by 4” tall. Bake, uncovered, in preheated 350 degree F. oven for 8-10 minutes, or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool completely.
Unwrap carton from ice cream and slice into 8 equal slices, then cut each slice in half. Place ice cream between two prepared cookies. Freeze solid, then wrap in plastic wrap or parchment paper.
To make this even more fun for the kids, choose fun ingredients that they will enjoy rolling their ice cream sandwiches in, such as mini chocolate chips, toasted coconut, sprinkles, or chopped pistachios.
Now You’re Cookin’,