Giant Ice Cream Sandwich

By
Catherine McCord
Catherine McCord
Catherine McCord
Catherine McCord is an accomplished chef, author, businesswoman, and media personality. She focuses on healthy foods for families.
Learn about The Spruce Eats' Editorial Process
Updated on 02/10/23
Giant Ice Cream Sandwich

The Spruce / Julia Hartbeck

Prep: 2 hrs 30 mins
Cook: 20 mins
Total: 2 hrs 50 mins
Servings: 10 to 12 servings
Nutrition Facts (per serving)
263 Calories
21g Fat
18g Carbs
2g Protein
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Nutrition Facts
Servings: 10 to 12
Amount per serving
Calories 263
% Daily Value*
Total Fat 21g 27%
Saturated Fat 3g 13%
Cholesterol 20mg 7%
Sodium 161mg 7%
Total Carbohydrate 18g 6%
Dietary Fiber 1g 2%
Total Sugars 10g
Protein 2g
Vitamin C 0mg 0%
Calcium 43mg 3%
Iron 1mg 4%
Potassium 91mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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.​​

1:31

Click Play to See This Giant Ice Cream Sandwich Cake Come Together

Ingredients

  • 2 packages Devil's Food cake mix

  • 8 large eggs

  • 2 cups water

  • 1 cup vegetable oil

  • 3 (1 1/2-quart) containers vanilla ice cream, in rectangular containers

Steps to Make It

  1. Gather the ingredients.

    Giant Ice Cream Sandwich ingredients

    The Spruce / Julia Hartbeck

  2. Pre heat oven to 350. Line two baking sheets with parchment paper.

    parchment paper lined baking sheets

    The Spruce / Julia Hartbeck

  3. 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.

    cake batter in a baking pans

    The Spruce / Julia Hartbeck

  4. Bake for about 20 minutes at 350 F. Transfer to a wire rack to cool.

    cake on cooling racks

    The Spruce / Julia Hartbeck

  5. 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.

    plastic wrap lined container

    The Spruce / Julia Hartbeck

  6. Remove the ice cream from the containers and place the ice cream bricks on their sides in the pan.

    Remove the ice cream from the containers and place the ice cream bricks on their sides in the pan

    The Spruce / Julia Hartbeck

  7. 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.  

    ice cream in a pan covered with plastic wrap

    The Spruce / Julia Hartbeck

  8. 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.

    edges of the cake trimmed off

    The Spruce / Julia Hartbeck

  9. Use a big straw (bubble tea straws work great) and punch holes 5 across and 15 down on the cake.

    chocolate cake

    The Spruce / Julia Hartbeck

  10. 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.

    ice cream on top of cake

    The Spruce / Julia Hartbeck

  11. Top with second cake. Place back in freezer or serve immediately.

    Giant Ice Cream Sandwich

    The Spruce / Julia Hartbeck