Ingredients
1 package (18.25 ounces) vanilla cake mix, Duncan Hines®
1⁄3 cup vegetable oil
2 eggs
4 teaspoons red food coloring, McCormick®
2 teaspoons blue food coloring, McCormick®
1 carton (1.75 quarts) vanilla bean ice cream, softened
1 cup red sprinkles, Betty Crocker®
1 cup blue sprinkles, Betty Crocker®
Directions
Preheat oven to 350°F. Line two 9-inch-square baking pans with parchment paper; set aside.
In a large mixing bowl, combine cake mix, oil, and eggs; beat with an electric mixer on low for 30 seconds. Scrape down side of bowl; beat on medium for 1 minute. Batter will be thick. Pour half of the batter into a medium bowl; stir in red food coloring until well mixed. Stir blue food coloring into the other half of batter. Spread red batter into one of the prepared pans and blue batter into the other prepared pan.
Bake both pans for 15 to 18 minutes or until a toothpick inserted in centers comes out clean, rotating pans once halfway through baking. Cool in pans on a wire rack for 30 minutes. Remove from pans; cool completely on rack.
Thoroughly wash baking pans; dry completely. Divide softened ice cream between the clean 9-inch-square pans, spreading evenly to about 1⁄2-inch thickness. Cover with plastic wrap. Freeze for 1 hour.
Using a 3-inch round cookie cutter, cut 9 circles from the red cake and 9 circles from the blue cake. Using a 1-inch star cookie cutter, cut a star shape from center of each cake circle. Carefully remove stars from centers of the cake circles; set aside. Using the round cookie cutter, cut 9 circles from the ice cream in pans; using the star cutter, cut 9 stars from the ice cream. Refreeze if necessary.
Pour colored sprinkles into separate rimmed dishes.
To assemble, using a wide metal spatula, carefully place an ice cream circle on one of the blue cake circles; top with a red cake circle. Roll edge in colored sprinkles. Repeat to make 9 round sandwiches total. Repeat with star-shape ice cream and cake. Serve immediately or wrap individually with plastic wrap and freeze.
