JOLLY RANCHER Ice Cream Sandwiches

JOLLY RANCHER Ice Cream Sandwiches

Made with:

JOLLY RANCHER Sprinkles (Item# 23522)

24 ice cream sandwiches


5 lbs. vanilla or white cake mix
4 tsp. baking powder
1 lb. 8 oz. (4 cups) JOLLY RANCHER Sprinkles (Item# 23522)
16 oz. (2 cups) vegetable oil
14 oz. (8 large) eggs
2-1/2 oz. (4) egg yolks
2 tsp. vanilla extract
1 gallon ice cream, slightly softened or soft serve
12 oz. (2 cups) additional JOLLY RANCHER Sprinkles (Item# 23522), for rolling


    1. Heat convection oven to 300°F (standard oven: 350°F). Lightly spray sheet pans with vegetable cooking spray. Place parchment paper on prepared sheet pans.
    2. Mix together cake mix, baking powder and JOLLY RANCHER Sprinkles in 20 qt. bowl of mixer fitted with paddle attachment. Add oil, eggs, egg yolks and vanilla, mixing until fully incorporated. Using #40 scoop, drop dough 4-inches apart on prepared sheet pans.
    3. Bake 9 to 11 minutes* or until slightly golden around edges. Cool completely on sheet pans.
    4. On other prepared sheet pans, place 46 Jolly Rancher cookies flat side up. Working quickly, top each Jolly Rancher cookie with one #12 scoop of ice cream. Top each sandwich with another Jolly Rancher cookie, flat side down. Gently push top cookie down until the ice cream comes to the edge of Jolly Rancher cookies. Freeze approximately one hour, or until firm. Roll or press ice cream edges in additional JOLLY RANCHER Sprinkles. Wrap individually in plastic wrap. Cover and freeze until ready to serve.
    *If using convection oven, rotate pans one-half turn (180°) after 5 minutes of baking.
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