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Watermelon Whoopie Pie Ice Cream Sandwiches


Surprise your family with a cool looking ice cream sandwiches.

This was my 2nd time making ice cream sandwiches this summer. 1st time around wasn’t as successful. I used sugar cookies instead of whoopie pies and I wasn’t happy with the final product. I prefer softer texture of a cake when it comes to these little treats.
I have to say I was surprised how quickly it all came together and despite my initial thoughts about the whole ice cream sandwich affair I can honestly say I’ll be making Whoopie Pie Ice Cream Sandwiches again.  They were fun to make. You can make them ahead of time, and store them in the freezer in the airtight container or individually wrapped if you prefer it.

One crucial thing I’ve learned – you must freeze the whoopee pies before you fill them. They need to be cold when sandwiching a piece of ice cream between, otherwise you’ll have a melted  ice cream mess on your hands.

To make Whoopie Pie Ice Cream Sandwiches you need:

Whoopie pie recipe – posted below
Ice Cream, soften
Whoopie Pie Pan – I used Williams Sonoma pan, it worked great
Whoopie Pie Pan by Wilton(this is a similar pan to Williams Sonoma)
Non Stick Spray – to spray the pan
Sturdy Cookie Cutter : Plain Ateco Cutter  or use more decorative Round Flutted Ateco Cutter , make sure it is about as big as the whoopee pies,  actually it is better if it is little smaller.
Food Colorings – red, pink, green
Cooling Rack by Wilton


recipe can be doubled.
1/4 cup plus 3 tbl granulated sugar
4 tbl room temperature butter
1 large egg
1tsp vanilla extract
1 cup plus 3tbl all purpose flour
3/4tsp baking powder
1/4tsp salt
1/4cup buttermilk( if you don’t have buttermilk on hand make your own : to 1/4 cup whole milk add 1/2tsp white distilled vinegar, let sit for 5 minutes, then gently stir and use in the recipe as directed)
2tbl -3 tbl mini chocolate chips – to imitate seeds in the red portion of the sandwich
Food Colorings – red, pink and green
  • Beat butter and sugar until creamy and fluffy, add egg beat until combined, add vanilla extract.
  • Sift flour, baking powder and salt.
  • Add 1/2 of the flour mixture into the butter mixture, stir on low speed, add 1/2 of the buttermilk, then add rest of the flour, stir and add rest of the buttermilk.
  • Divide batter into 2 equal portions. Color one portion with red and pink, and another portion with green food coloring.
  • Into the red batter, stir in chocolate chips.
  • Fill in pastry bags or sandwich bags.
    Cut the corner on the bag.
  • Spray the whoopie pie pan with a non stick spray.
  • Fill 1/2 of the cavities with red batter and 1/2 with green batter.
  • Bake at 350F for 9-12 minutes.
    Cool in the pan for 2-5 minutes.
  • Transfer onto a cooling rack to cool completely. Freeze whoopie pie rounds; covered with plastic wrap or in the container for at least 2 hours before filling with ice cream rounds.
  • Prepare ice cream. Soften ice cream, spread it onto a tray or baking dish lined with wax paper. Freeze ice cream for at least 2 hours or until firm.
  • Cut out rounds using a sturdy cookie cutter, if it is too hard to cut through the frozen layer of ice cream, set the dish with frozen ice cream layer into the fridge for 5-10 minutes to soften up a little, not too much though. Once you have the ice cream rounds, take the whoopie pie rounds out of the freezer and make ice cream sandwiches. Store watermelon ice cream sandwiches in the freeze until ready to use.


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