Why do I need to add an extra egg to the cake mix?

The extra egg adds more protein and fat to the batter. This provides more structure and makes the thin cake layer slightly denser and chewier, which helps it mimic the texture of the classic soft chocolate wafer and makes it sturdy enough to hold its shape.

My cake wafers broke when I tried to move them. What can I do?

The 30-minute freeze before assembly is key to preventing this! Freezing the thin cake layers makes them firm and much less fragile. Also, be sure to use the parchment paper overhangs as handles to support the entire wafer as you slide it off the baking sheet.

What's the best way to slice the Giant Ice Cream Sandwich?

For the cleanest cuts, use a very large, sharp chef's knife. Run the blade under very hot water for a few seconds, then quickly wipe it dry with a towel. The hot blade will slice cleanly through the frozen layers without much resistance.

Giant Ice Cream Sandwich: The #1 Ultimate Party Recipe

The Ultimate Giant Ice Cream Sandwich: A Party Showstopper

A novelty dessert recipe for creating a giant version of a classic rectangular ice cream sandwich. The ‘cookie’ wafers are made by baking a devil’s food cake mix into two thin sheets. One sheet is then trimmed and punched with holes to mimic the look of an iconic ice cream sandwich. These cake layers are used to sandwich three rectangular cartons of vanilla ice cream, creating a large, party-sized frozen treat.

Author: Evelyn
Prep Time: 1 hour 30 minutes (includes cooling and intermediate freezing)
Cook Time: 9 minutes
Total Time: 3 hours 39 minutes (includes final freezing time)
Yield: 16-20 servings 1x
Category: Dessert
Method: Baking, Assembling, Freezing
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

Cooking spray
1 (16-to-18-ounce) box devil’s food cake mix (plus ingredients required on the box)
1 large egg (in addition to eggs called for on the box)
3 (1.5-quart) rectangular cartons vanilla ice cream, softened

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Instructions

Preheat the oven to 350 degrees F. Coat two 12-by-17-inch rimmed baking sheets with cooking spray, then line them with parchment paper, leaving an overhang on the short sides.
Prepare the cake mix according to the package directions, but add one extra egg.
Divide the batter evenly between the two prepared baking sheets and spread it into a thin, even layer with an offset spatula.
Bake until the cakes are set, about 8 to 9 minutes. Let the cakes cool completely on the baking sheets.
To shape the top ‘wafer’, measure 2 1/2 inches in from each long side of one of the cooled cakes and trim, making the cake 7 inches wide. Round the corners with a knife.
Punch holes in the trimmed cake using a straw to mimic a classic ice cream sandwich (about 4 holes across and 10 down).
Trim the second cake to the same 7-inch width, but do not punch holes in it.
Place both cakes in the freezer for 30 minutes to firm up.
To Assemble: Invert the cake without holes onto a clean baking sheet and peel off the parchment paper.
Snip open the ice cream cartons with kitchen shears and slide the blocks of ice cream onto the cake, arranging them side by side to cover the cake.
Cover the ice cream with plastic wrap and press with your hands to smooth the surface and fill any gaps.
Remove the second cake (with holes) from its parchment paper and place it on top of the ice cream layer.
Trim any excess cake from the sides and smooth the edges of the sandwich.
Freeze for at least 2 hours before slicing and serving.

Notes

Using a cake mix is a shortcut for the cookie wafer layers.
Leaving a parchment paper overhang makes it easier to lift the cooled cakes.
Freezing the cake layers before assembly makes them easier to handle and prevents the ice cream from melting too quickly.
Ingredient substitutions are noted as being available.

Nutrition

Serving Size: 1 slice
Calories: 350-450
Sugar: 40-50 g
Sodium: 250-350 mg
Fat: 15-20 g
Saturated Fat: 8-12 g
Carbohydrates: 50-60 g
Fiber: 1-2 g
Protein: 5-7 g
Cholesterol: 60-80 mg

Find it online: https://cookupjoy.com/giant-ice-cream-sandwich/