Birthday Cake Ice Cream Sandwich Recipe
Make Birthday Cake Ice Cream Sandwich Recipe in just 3h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Cake cookies
Ice cream filling
Assembly & finishing
Method
Cake cookies
- 1
Preheat and prepare pans
Preheat oven to 350°F (175°C). Line two large baking sheets with parchment paper and set aside. If you prefer thicker cookies, use halfway-sized baking sheets or a silicone mat.
- 2
Make cookie-like cake batter
In a large bowl combine the vanilla cake mix, eggs, vegetable oil, water and melted butter (if using). Whisk until smooth and uniform. Fold in 1/2 cup rainbow sprinkles. The batter will be thicker than standard cake batter — if it's very runny, chill 15 minutes so it firms slightly for shaping.
- 3
Portion and shape
Using a 1/4-cup scoop or two tablespoons, portion mounds about 2 1/2 inches apart on the prepared sheets. For sandwich cookies, flatten each mound slightly with the back of a spoon to about 1/2 inch thick so they bake into flat rounds. You should get about 12–16 rounds depending on exact size.
- 4
Bake
Bake in the preheated oven 10–12 minutes, rotating pans halfway, until edges are set and tops are pale golden. Do not overbake — these should be soft like cake, not crisp.
- 5
Cool
Allow baked cake rounds to cool on the baking sheet 5 minutes, then transfer to a wire rack to cool completely. Once cooled, trim any high domes with a serrated knife so rounds are flat and uniform for sandwiching.
Ice cream filling
- 6
Soften and flavor ice cream
Leave the vanilla ice cream at room temperature for 8–12 minutes until scoopable but not melted (softened). If using white chocolate chips, fold them into the softened ice cream along with any additional small sprinkles you want inside, mixing gently to distribute without melting the ice cream.
- 7
Portion ice cream disks
Line a small baking sheet or shallow pan with parchment and dust lightly with powdered sugar to prevent sticking. Using a 1/4-cup scoop or a rounded 1/3-cup measure, scoop portions of softened ice cream onto the parchment, leaving space between. Smooth the bottom and shape each portion into a flat disk about the same diameter as your cake rounds (roughly 2 1/2–3 inches) and about 1/2 inch thick. Place the tray in the freezer until firm, at least 1 hour.
Assembly & finishing
- 8
Assemble sandwiches
Work quickly with cold ice cream: remove ice cream disks from freezer. Place one cake round bottom-side up. Center an ice cream disk on top, then top with a second cake round, pressing gently to even the ice cream to the edge. Repeat to build all sandwiches.
- 9
Roll edges in sprinkles (optional)
Pour the rainbow nonpareils into a shallow bowl. If edges are slightly soft, roll the perimeter of each sandwich in the sprinkles to coat the ice cream edges. For a neater finish, press the sprinkles on while holding the sandwich on its side.
- 10
Wrap and freeze
Individually wrap each sandwich tightly in plastic wrap or place them in an airtight container with parchment layers between. Freeze at least 2 hours to firm up before serving — overnight is best for the cleanest slices.
- 11
Serve
When ready to serve, unwrap and let sit 2–3 minutes at room temperature for easier biting. Optionally dust cake tops with a tiny sprinkle of powdered sugar. Serve chilled.