Red, White and Blue Ice Cream Sandwiches

Health score
2%
Red, White and Blue Ice Cream Sandwiches
170 min.
12
495kcal

Suggestions


Indulge in a delightful summer treat with our Red, White and Blue Ice Cream Sandwiches! Perfect for gatherings, picnics, or simply satisfying your sweet tooth, these vibrant desserts are a feast for both the eyes and the palate. With a rich chocolate fudge cake as the base, each sandwich is filled with a creamy blend of vanilla ice cream, fresh blueberries, and strawberries, creating a refreshing burst of flavor in every bite.

Imagine the joy of biting into a soft, chewy chocolate cake that perfectly complements the cool, fruity ice cream. The combination of rich chocolate and the natural sweetness of berries not only makes for a delicious dessert but also adds a festive touch to your table, making it ideal for celebrating holidays or special occasions. Plus, with a preparation time of just under three hours, you can easily whip these up ahead of time and impress your guests with minimal effort.

Whether you're hosting a Fourth of July barbecue or simply enjoying a sunny day, these Red, White and Blue Ice Cream Sandwiches are sure to be a hit. So gather your friends and family, and get ready to create lasting memories with this scrumptious dessert that embodies the spirit of summer!

Ingredients

  • box chocolate cake mix 
  • 0.5 cup butter softened
  • teaspoon vanilla 
  •  eggs 
  • 1.5 quarts whipped cream softened
  • 1.5 cups blueberries fresh
  • 1.5 cups strawberries fresh chopped

Equipment

  • bowl
  • frying pan
  • baking paper
  • oven
  • wire rack
  • plastic wrap
  • aluminum foil

Directions

  1. Heat oven to 350°F. Grease 18x12-inch half-sheet pan with shortening or cooking spray or line with cooking parchment paper.
  2. In medium bowl, stir cake mix, butter, vanilla and eggs until well blended (batter will be thick).
  3. Spread in pan (you may need to use greased hands to spread evenly).
  4. Bake 12 minutes or until set but still soft. Cool completely in pan on cooling rack.
  5. Meanwhile, line 12x9-inch pan with cooking parchment or waxed paper. In large bowl, stir ice cream, blueberries and strawberries.
  6. Spread in pan. Freeze until firm, about 2 hours.
  7. Cut cake into 6 rows by 4 rows for 24 (3-inch) squares.
  8. Remove ice cream from freezer.
  9. Cut into 4 rows by 3 rows for 12 (3-inch) squares. Sandwich 1 ice cream square between 2 cake squares.
  10. Serve immediately, or wrap individually in plastic wrap or foil and store in freezer.

Nutrition Facts

Calories495kcal
Protein5.93%
Fat48.07%
Carbs46%

Properties

Glycemic Index
15.92
Glycemic Load
17.83
Inflammation Score
-6
Nutrition Score
10.738260911859%

Flavonoids

Cyanidin
1.87mg
Petunidin
5.85mg
Delphinidin
6.61mg
Malvidin
12.51mg
Pelargonidin
4.47mg
Peonidin
3.76mg
Catechin
1.54mg
Epigallocatechin
0.26mg
Epicatechin
0.19mg
Epicatechin 3-gallate
0.03mg
Epigallocatechin 3-gallate
0.02mg
Naringenin
0.05mg
Luteolin
0.04mg
Kaempferol
0.4mg
Myricetin
0.25mg
Quercetin
1.62mg
Gallocatechin
0.03mg

Nutrients percent of daily need

Calories:494.52kcal
24.73%
Fat:27.11g
41.71%
Saturated Fat:14.31g
89.41%
Carbohydrates:58.36g
19.45%
Net Carbohydrates:55.87g
20.32%
Sugar:41.66g
46.29%
Cholesterol:99.66mg
33.22%
Sodium:463.26mg
20.14%
Alcohol:0.11g
100%
Alcohol %:0.07%
100%
Caffeine:3.96mg
1.32%
Protein:7.53g
15.05%
Phosphorus:244.76mg
24.48%
Vitamin B2:0.39mg
22.95%
Calcium:215.82mg
21.58%
Vitamin C:13.09mg
15.86%
Vitamin A:787.21IU
15.74%
Selenium:9.03µg
12.9%
Potassium:408.87mg
11.68%
Manganese:0.22mg
11.21%
Iron:1.98mg
11.01%
Fiber:2.5g
9.98%
Copper:0.2mg
9.8%
Magnesium:38.04mg
9.51%
Folate:37.4µg
9.35%
Vitamin B5:0.9mg
9.05%
Vitamin B12:0.54µg
9.04%
Zinc:1.26mg
8.42%
Vitamin B1:0.12mg
8.29%
Vitamin E:1.21mg
8.06%
Vitamin K:6.37µg
6.07%
Vitamin B6:0.1mg
5.09%
Vitamin B3:0.87mg
4.35%
Vitamin D:0.38µg
2.56%