Wild Blueberry Ice Cream Sandwich
Perfect for the 4th of July but just as delicious any time of year!
- Yield: 12 1x
Ingredients
Scale
- 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
- Combine the cake mix, eggs and yogurt in a bowl, mixing well until all cake mix is moistened.
- Freeze for 30 minutes.
- Scoop onto greased cookie sheets and bake at 375 for 10 minutes (you should get 24 cookies.)
- Let cookies cool completely.
- Let ice cream soften slightly, then spread about 2 Tablespoons of ice cream on the bottom of a cookie.
- Top with about 1 Tablespoon of frozen Wild Blueberries.
- Add another 1-2 Tablespoons of ice cream on top of blueberries and top with another cookie (bottom side down).
- Repeat with remaining cookies until you have 12 ice cream sandwiches.
- Store in the freezer, let thaw for 5-10 minute before serving.
