Homemade Ice Cream Sandwiches

By dette

Meet the Cook: My mom sent me this recipe. We love it, and so does company I serve it to. I inherited my love of cooking from my mother. She's a former home economics teacher. When we were growing up, each of us five kids had a night a week when we planned and prepared supper for the rest of the family. Our home is "way out in the sticks", 15 miles from town and 5 miles from the nearest neighbor. My husband and I have a son, 20, and a daughter, 17. -Kea Fisher, Bridger, Montana

Ingredients

• Ingredients
• 1 package (18-1/4 ounces) chocolate cake mix
• 1/4 cup shortening
• 1/4 cup butter, softened
• 1 egg
• 1 tablespoon water
• 1 teaspoon vanilla extract
• 1/2 gallon ice cream

Preparation

Step 1

Directions
In a large bowl, combine the cake mix, shortening, butter, egg, water and vanilla until well blended. Divide into four equal parts.
Between waxed paper, roll one part into a 10-in. x 6-in. x rectangle. Remove one piece of waxed paper and invert dough onto a ungreased baking sheet. Score the dough into eight pieces, each 3-in. x 2-1/2-in. Repeat with remaining dough.
Bake at 350° for 8-10 minutes or until puffed. Immediately cut along the scored lines and prick holes in each piece with a fork. Cool on wire racks.
Cut ice cream into 16 slices, each 3-in. x 2-1/2-in. x 1-in. Place ice cream slice between two chocolate cookies; wrap in plastic wrap. Freeze on a baking sheet overnight. May be frozen for up to 2 months. Yield: 16 servings.

Editor's Note: Purchase a rectangle-shaped package of ice cream in the flavor of your choice for the easiest cutting.



Nutrition Facts: 1 serving (1 each) equals 326 calories, 16 g fat (8 g saturated fat), 50 mg cholesterol, 289 mg sodium, 42 g carbohydrate, 1 g fiber, 4 g protein.