Red Velvet Caramel Crunch Ice Cream Sandwich

Ice cream sandwiches were such a big part of our childhood, why not bring them up a notch and make them part of our dinner party dessert rotation? I bet you can’t find a guest who doesn’t enjoy one. Especially when they are as bright and beautiful as these Red Velvet Caramel Crunch Sandwiches. Try our favorite combination of flavors here or sub in your go-to ice cream and additions. The options are endless.

Prep Time
Cook Time
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Servings
Ingredients
  • 1 box of red velvet cake mix (We like Duncan Hines), made into cookies according to the box's instructions
  • 1 pint (14 oz.) of Haagen Dazs Caramel Cone Ice Cream
  • Stonewall Kitchen Dulce de Leche Sauce (found in your grocer's dessert section or online)
  • Optional Additions:
  • crushed ice cream cones
  • miniature chocolate chips
  • caramel or butterscotch chips
  1. Prepare the cookies based on the box’s instructions. We like the Duncan Hines Red Velvet cake mix because they have a recipe on the side of the box that makes super fluffy, delicious cookies that are the prettiest deep red.
  2. Form the dough into 2-inch balls, so they form 4-inch cookies once baked. Bake, allow to cool and set aside.
  3. Meanwhile, prepare a baking pan or large platter with parchment paper.
  4. Once cookies have cooled and you’re ready to assemble sandwiches, take ice cream out of the freezer to prepare the ice cream slices.  Working quickly, take ice cream out of the freezer and using a sharp chef’s knife (serrated or otherwise), starting from the bottom of the carton, cut vertically across into “slices”, about 2 inches deep. This will give you a round 2-inch deep slice of ice cream that will still have a slice of the cardboard from the carton around it. Cut with kitchen scissors, peel off carton piece and set on parchment paper. Repeat for another 4 discs and place on parchment (this should give you 5 sandwich slices). Put back into freezer until you’re ready to serve sandwiches.
  5. Meanwhile, flip each cookie over (flat side up) and place one dollop 1 teaspoon Dulce de Leche sauce in the middle. Take out the ice cream slices, place on top of dulce de leche sauce and then drizzle over sides, top with the other cookie, and put back in freezer until you’re ready to serve.
  6. Prepare side of sandwich additions (anything can be used but we suggest crushed ice cream cones, chocolate chips, or caramel chips) to be rolled onto at the last minute, or allow guests to choose their own and roll on the sides themselves (this makes one less step for you and allows everyone to get involved in customizing their own flavor sandwiches).

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