Sheet-Pan Ice Cream Sandwiches Recipe

Sheet-Pan Ice Cream Sandwiches
1/12 of recipe (1 sandwich): 165 calories, 3.5g total fat (2g sat. fat), 300mg sodium, 32.5g carbs, 1g fiber, 17.5g sugars, 1.5g protein
Click for WW Points® value*
Prep:
15 minutes
Cook:
15 minutes
Cool: 25 minutes
Freeze: 3 hours
Ingredients:
1 box devil’s food cake mix
1 cup club soda
1 1/2 cups light whipped topping (mostly thawed from frozen)
Directions:
Preheat oven to 350ºF. Line an 11” X 17” baking sheet with parchment paper and spray with nonstick spray.
In a large bowl, combine cake mix with club soda. Whisk until smooth and uniform. Transfer to the baking sheet, and smooth batter into an even layer.
Bake until a toothpick or knife inserted into the center comes out clean, 9–11 minutes.
Let cool completely, about 10 minutes on the sheet, and 15 minutes on a cooling rack.
Cut cake in half widthwise, so that you have two 11” X 8.5” halves. Evenly spread whipped topping over one half, and gently top with the other cake half.
Freeze until whipped topping is firm, at least 3 hours.
Once frozen, slice into 12 sandwiches.
MAKES 12 SERVINGS
Save ‘Em for Later! Tightly wrap each serving in plastic wrap, and store the wrapped pieces in a sealable container in the freezer.
Get Creative! This base recipe is a perfect starting ground for your own personalized creation. Use different cake flavors, and add mix-ins to the whipped topping!
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You simply can’t keep this simple three-ingredient recipe to yourself—share this ice cream sandwich formula now.
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*The WW Points® values for these products and/or recipes were calculated by Hungry Girl and are not an endorsement or approval of the product, recipe or its manufacturer or developer by WW International, Inc., the owner of the Points® trademark. For those on the Diabetic Plan, values may vary.
Questions on the WW Points® values listed? Click here.
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