Print

Wild Blueberry Ice Cream Sandwich

Perfect for the 4th of July but just as delicious any time of year!

Scale

Ingredients

  • 1 box red velvet cake mix
  • 1/2 cup plain yogurt
  • 2 eggs
  • 3 cups vanilla ice cream (approximately)
  • 1 cup frozen Wild Blueberries (approximately)

Instructions

  1. Combine the cake mix, eggs and yogurt in a bowl, mixing well until all cake mix is moistened.
  2. Freeze for 30 minutes.
  3. Scoop onto greased cookie sheets and bake at 375 for 10 minutes (you should get 24 cookies.)
  4. Let cookies cool completely.
  5. Let ice cream soften slightly, then spread about 2 Tablespoons of ice cream on the bottom of a cookie.
  6. Top with about 1 Tablespoon of frozen Wild Blueberries.
  7. Add another 1-2 Tablespoons of ice cream on top of blueberries and top with another cookie (bottom side down).
  8. Repeat with remaining cookies until you have 12 ice cream sandwiches.
  9. Store in the freezer, let thaw for 5-10 minute before serving.