The plan was to make red velvet whoppie pies coz I saw a picture of it in Pinterest and after reading the recipe, it seemed easy enough to do. Well, it would be an easy thing to make if you remember to buy all the ingredients that you’ve already written on a grocery list. I forgot to buy cream cheese. I guess I could’ve just made regular buttercream filling for it but I really wanted the cream cheese filling so the red velvet whoppie pies turned into 3 different kind of red velvet cake treats. These red velvet ice cream sandwiches, red velvet cake truffles , and red velvet cupcakes.
Oh by the way, I ended up making buttercream frosting for the cupcakes. FIGURES!
Also, if you have a round cookie cutter, make sure to have it ready before making these ice cream sandwiches. If you don’t have a round cookie cutter or any shape of cookie cutter for that matter, save a cleaned can of tuna. I have a round cookie cutter but the drawer where I stored an empty tuna can for whatever reason was closer to my working station so that’s what I grabbed.
|Red Velvet Ice Cream Sandwiches|
Red Velvet Cake(adapted from AllRecipes), Or use a box of cake mix.
- 1 cup buttermilk
- 1/2 cup shortening
- 1 1/2 cups white sugar
- 2 eggs
- 2 tbsp of cocoa
- 4 tbsp of red food coloring
- 2 1/2 cups flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1 tsp white vinegar
- parchment paper
- Use whatever kind of ice cream flavor you want
ICE CREAM FILLING
- Preheat the oven to 350°. Line a cookie sheet with parchment paper.
- Cream shortening with the sugar. Add in the eggs and beat.
- Combine the cocoa and red food coloring top make a paste. Add it to the shortening, sugar and eggs mixture.
- Combine salt, vanilla and the buttermilk. Add flour into the buttermilk mixture then into the creamed mixture.
- Mix the baking soda and vinegar. Fold it into the cake batter. No stirring or beating necessary.
- Use an ice cream scooper for rounded shape of sandwiches. Carefully scoop each one onto the parchment paper. Bake them in the oven for 12 to 15 minutes. Do these in batches depending on how many you’re making. Use two cookie sheet at a time if you want too.
- Cool for about 5 minutes after taking them out of the oven then carefully peel off the cake off of the parchment paper. Don’t worry if the cakes have spread out a bit. This is were the cookie cutter comes in.
- On a cutting board, use a round cookie cutter(or whatever shape) to cut each cake. Put them in a rack or a platter then stick them in the freezer to chill for an hour or so. This chilling process is important to help firm up the cakes to hold the ice cream filling.
- Once the rounded cakes have chilled, take them out of the freezer, scoop out ice cream into a bowl then stick the bowl in the microwave for a few seconds to soften.
- Carefully spread ice cream on top of one cake. Make the filling as thick as you want, your choice. Place another cake on top of the ice cream, then carefully run the spatula on the side. Tightly wrap the ice cream sandwich with a saran wrap. Repeat the process with the remaining cakes. Place the ice cream sandwiches inside a large ziploc bag, or a container, then stick it in the freezer to chill for 2-3 hours, or an hour if you’re that impatient. Overnight chilling is good too.
- Enjoy your red velvet ice cream sandwiches. Perfect for summer treats. Use other flavor of cakes and ice cream combinations. Have a blast!
MEANWHILE, DO NOT THROW AWAY THE CAKE SCRAPS FROM THE CUT OUTS. SAVE THEM TO MAKE RED VELVET CAKE TRUFFLES.