Football Ice Cream Sandwich
Votes: 3
Time: 35 min.
Complexity: easily
Servings: 18
Complexity: easily
Servings: 18
This football-shaped ice cream will be a favorite among sports fans. The sandwiches are made with store-bought pound cake and chocolate ice cream, and the quick-setting chocolate glaze provides the perfect coating.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 frozen pound cake weighing 450 g
- 1 liter of chocolate ice cream
- Chocolate topping for ice cream (hardening)
- Vanilla glaze
We recommend
Recipes with similar ingredients: cupcake, chocolate ice cream
Cooking the dish according to the recipe:
- Slice pound cake horizontally into 1/4-inch-thick slices. Cut out 18 oval-shaped American footballs, each measuring 3.5 inches; place on a parchment-lined baking sheet.
- Remove the packaging from the ice cream (make sure it's completely frozen!) and lay it on its side; cut crosswise into 1cm-thick circles. Cut nine football-shaped balls of the same size from the ice cream. Quickly arrange them on the cake slices, cover with the remaining pieces, and freeze for at least 2 hours.
- Place the sandwiches on a wire rack set over a baking sheet and drizzle with chocolate icing. Freeze until the icing is set, then use vanilla icing to create a lacing pattern. Return to the freezer until ready to serve.
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