Rich and creamy no-churn cake batter ice cream sandwiched between Birthday Cake Fudge Stripe cookies and rolled in a rainbow of sprinkles!
Happy 2017, lovely ladies and gents!
Let the New Year’s resolutions begin…ugh.
As someone who’s worked at a gym for 5 years now, you could say that I’ve become a little cynical when it comes to resolutions. I see it every single year. The first few weeks of January, swarms of new people come flooding into the gym all bright-eyed and bushy-tailed thinking that THIS will be the year they achieve those beach bods they’ve always dreamed of.
Unfortunately, they don’t understand that change doesn’t happen with one single workout…on the elliptical…for 8 minutes.
Now, I’m not saying that resolutions are worthless. I’m just saying that you don’t need a new year to be a good excuse to finally make a positive change in your life.
So instead of hopping onto that healthy-eating-no-junk-food-forever-exercise-everyday bandwagon that everyone else is likely to fall off of by Valentine’s Day (I’d make such an awesome motivational speaker), allow me to introduce you to something that tastes much better than that kale and wheatgrass smoothie that you tossed down the sink…
Cake Batter Ice Cream Sandwiches.
They may not be the most diet-friendly, but at least they’re small, which means that one little ice cream sandwich won’t totally sabotage your health-conscious efforts. However, if you eat 5 or 6 of these, that’s a different story…
As I’m sure I’ve mentioned before, there’s nothing that excites me more than discovering a new Birthday Cake-flavored product in the grocery store. So when I locked eyes with these Birthday Cake Fudge Stripes on the store shelf, my salivary glands erupted.
My mind was exploding with endless possibilities of what I could do with these sprinkly gems! Just opening the package to reveal the holy aroma of cake batter was pure ecstasy itself.
I. Was. Hooked.
And if the gloriously buttery cake batteri-ness of these cookies wasn’t enough, I decided to fill them with some fluffy, creamy, and oh-so-dreamy cake batter ice cream. No-churn cake batter ice cream, to be more specific.
Even though my ice cream maker does produce some of the best ice cream (see my Birthday Cake Oreo Truffle Ice Cream and my Circus Animal Cookie Ice Cream), there’s nothing more convenient, nor as creamy, as the no-churn method. Seriously peeps, it’s the easiest method out there AND you don’t need an ice cream maker to do it. Just whip up a pint of heavy cream, stir in a can of sweetened condensed milk, pour the custard into a pan, and freeze until solid. Of course, this is just the base…customization is where the real fun begins.
I decided to amp up the flavor of the ice cream by adding some cream cheese to the custard. Not only did it create a nice cheesecake-like flavor, but it also added a subtle tanginess to balance out the sweetness of the cake batter. Needless to say, you’ll find yourself contemplating whether to make ice cream sandwiches out of the custard, or just simply eating it straight from the pan with a large serving spoon.
No judgement here.
Luckily, this recipe makes more than enough to easily fill two packages worth of Fudge Stripe cookies, so you’ll definitely have plenty leftover to enjoy by the spoonful. Since I only bought one package of the Birthday Cake Fudge Stripes, I decided to use the rest of the custard to fill a package of the Original Fudge Stripes I had on hand.
The cookies lend the perfect texture and flavor for these ice cream sandwiches–not too thick, soft, yet crunchy with a nice, not-too-sweet shortbread flavor which perfectly balances out the sweetness of the ice cream.
And the sprinkles?
Cake Batter Ice Cream Sandwiches
Yields: 24 Sandwiches
1 and 1/4 cup heavy whipping cream
5 ounces cream cheese
2/3 cup sweetened condensed milk
1/2 cup white cake mix
1 teaspoon vanilla
1/8 teaspoon almond extract
2 (11.5 oz) packages Fudge Stripe cookies*
In the chilled bowl of a stand mixer fitted with a whisk attachment, whip the cream until stiff peaks form. Transfer to another bowl; set aside.
Return mixing bowl to the mixer (still fitted with the whisk attachment) and beat the cream cheese, sweetened condensed milk, cake mix, vanilla, and almond extract together until smooth and creamy. Mix in about a cup of the whipped cream to lighten the mixture. Fold in the rest of the whipped cream until incorporated.
Place cookies (frosted side up) on a large baking sheet. Using a piping bag fitted with a large round tip (or a large zip-top bag with the corner cut off), pipe ice cream onto half of the cookies. Top each half with another cookie. Freeze for at least 4 hours or overnight.
Once chilled and solid, dip edges of ice cream sandwiches in sprinkles.
*I used one package of Birthday Cake Fudge Stripes and one package of the Original Fudge Stripes.