Sweet and sticky, ice cream sandwiches were the messy but coveted treats of childhood summers. Indulge in your nostalgia with a giant version of your once favorite late-afternoon snack. Your kids will marvel at the size.
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- 2 packages Devil's Food Cake Mix
- 8 eggs
- 2 cup water
- 1 cup vegetable oil
- 3 vanilla 1.5 quart-sized rectangular ice cream containers2 baking sheets
- 1 large baking pan
Preheat oven to 350.
Line two baking sheets with parchment paper.
Making the cake mix following the box instructions but add one extra egg. Do this twice. Pour half of the batter out onto one sheet and spread it evenly. Pour the half on the other sheet.
Bake for about 20 minutes at 350. Transfer to a wire rack to cool.
In the meantime, let the ice cream thaw a bit so it’s slightly soft to touch. Line the baking pan with plastic wrap -- make sure the edges are overlapping and there is extra hanging out over the sides to completely cover the pan. Remove the ice cream from the containers and place the ice cream bricks on their sides in the pan. Cover with the plastic wrap and use your hands to smooth and mold into one large ice cream rectangle. Put in freezer to harden and set, about 2 hours.
Once your cakes are cooled, use a ruler to cut each cake into 7x13 inch rectangles. Round the edges using a knife or round cookie cutter.
Use a big straw (bubble tea straws work great) and punch holes 5 across and 15 down on the cake.
Assemble the sandwich: place the bottom cake on a large flat surface. Once ice cream has hardened, remove from the plastic wrap. If needed, use a knife and spatula to shape the ice cream and make even. Work quickly so the ice cream doesn’t melt. Place ice cream on top of bottom cake and top with the remaining cake.