makes 6 sandwiches
Beat butter (4tbsp room temperature butter) and sugar (1/2cup) until creamy and fluffy, add egg (1) and Vanilla extract (1tsp), beat until doubled in volume and creamy, pale in color.
Sift flour (1cup), baking powder (3/4tsp) and salt (1/4tsp).
Add 1/2 of the flour mixture into the butter mixture, mix on low speed, then add 1/2 of the buttermilk (1/3cup). Then add rest of the flour, and add rest of the buttermilk (1/3cup). Total amount of buttermilk is 2/3 cup.
Divide cake batter into 4 portions. Color 2 portions with yellow and 1 portion with sky blue. Divide remaining portion into 4 equal portions. Color portions black, gray and brown. Leave one portion uncolored. Spoon each colored portion into a piping bag. When ready to pipe, cut the tip of the piping bag with scissors.
Spray the whoopie pie rectangle pan with a nonstick spray.
Pipe, fill the pans with the design.
Let cakes ool in the baking pan for a couple minutes then transfer to a cooling rack. Cool completely.
Melt the chocolate chips (1/2 cup ). Spread chocolate on the bottom of each cake. Press the cakes onto the tray lined with wax paper. Transfer tray into the freeze and chill for 2 hours.
Soften ice cream and shape an ice cream block in a small freezer safe dish. I used a small baking sheet. Freeze for at least 2 hours. Cut it up into sections.
Peel the cakes from the wax paper, chocolate should be firm now.
Sandwich ice cream filling between 2 minion cakes. Ice cream will not stick to the cakes right away, let it soften for a couple minutes and then press the cakes into the ice cream.
Store in one layer in a plastic container, in the freezer.
Ice cream sandwiches can be prepared ahead of time and frozen for a month.
Recipe by Hanielas.com