Ingredients
12
12 servings
- •1 (18.25 ounce) package chocolate cake mix
- •0.5 cup butter, softened
- •2 eggs
- •0.5 cup semisweet chocolate chips
- •0.5 cup butterscotch chips
- •1 teaspoon vanilla extract
- •0.5 gallon vanilla ice cream, softened
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Lightly grease baking sheets.
- Mix cake mix, butter, eggs, chocolate chips, butterscotch chips, and vanilla in a large bowl. Roll dough into 2-inch balls and place them 2 inches apart on the prepared baking sheets. Bake for 10 minutes in the preheated oven. Do not overbake; the cookies should be set, but still soft. Let cool on the baking sheet for a few minutes before removing to finish cooling on wire racks.
- Using an ice cream scoop, mold ice cream into a ball about the size of the cookies. Place scoop of ice cream between two cookies and gently press together. If you like a smooth edge, run the back of a spoon around the edge of the ice cream sandwich. Working quickly, fill all of the cookies, lay out on a baking sheet, and place in the freezer to harden. Serve when the ice cream has frozen solid. Sandwich cookies can be stored in a freezer bag for up to two weeks.
Nutritional Facts
Per 12 servings
- Calories: 515
- Carbohydrate: 61g
- Fat: 29g
- Fiber: 2g
- Protein: 7g
- Sugar: 44g
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