Star-Spangled Ice Cream Sandwiches

Star-Spangled Ice Cream Sandwiches
Photo: Kate Sears
Prep Time:
25 mins
Total Time:
9 hrs 15 mins

In this patriotic confection, three classic treats are combined into one delicious dessert. First, bake two thin cake layers in sheet pans, then spread softened vanilla ice cream onto one cake, swirling in raspberry sorbet for a marbled effect. For a little on-theme pop-art, stamp star shapes out of the second cake layer, place it on top, and freeze. When it's time to eat, all that's left for you to do is slice it up and wait for fireworks.


  • 1 ½ sticks unsalted butter, melted, plus more for baking sheets

  • 1 cup plus 2 tablespoons unbleached all-purpose flour

  • ¾ teaspoon kosher salt

  • 1 cup sugar

  • 3 large eggs, room temperature

  • 2 teaspoons pure vanilla extract

  • 2 pints vanilla ice cream, softened

  • ½ pint raspberry sorbet, softened


  1. Preheat oven to 350°F. Butter two 9-by-13-inch rimmed baking sheets. Line each with parchment, leaving an overhang on two long sides; butter parchment. Whisk together flour and salt.

  2. In another bowl, whisk together butter, sugar, eggs, and vanilla extract. Whisk in flour mixture until smooth. Divide batter evenly between sheets; bake until dry to the touch, 12 to 14 minutes. Transfer sheets to wire racks; let cool completely.

  3. Using a 1 1/2-inch star cutter, stamp out 12 evenly spaced stars (3 rows of 4, about 3 inches apart) from one cake; discard or reserve for snacking. Beat ice cream and sorbet separately until spreadable; spread ice cream over uncut cake in an even layer. Dollop sorbet over ice cream; swirl with the tip of a knife. Top with stamped cake, top-side up.

  4. Wrap in plastic (still in sheet); freeze at least 8 hours and up to 1 week. Transfer cake to a cutting board; cut into 12 sandwiches with a serrated knife. Serve immediately.

Related Articles