Red, White, & Blue Velvet Ice Cream Sandwiches, an easy Fourth of July recipe with blueberries and strawberries and a twist on the classic red velvet cake.
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Red, White, & Blue Ice Cream Sandwiches recipe just in time for Fourth of July! Fourth of July is only 3 weeks away, who’s ready? My kids are still in school until the 22nd so we’re having a hard time believing Fourth of July is right around the corner!! I made these adorable Red, White, & Blue Velvet Ice Cream Sandwiches recently that would be perfect for Fourth of July or any of your summer events! Thanks to Wilton’s Ice Cream Sandwich Pan, the Red Velvet Brownies for these ice cream sandwiches were easy to make! The cream cheese vanilla ice cream has small chunks of strawberries and blueberries making this a fun red, white, and blue treat! One lucky reader will also win one of these great Ice Cream Sandwich Pans and more from Wilton!
What’s Fourth of July without a little ice cream?! These Red, White, & Blue Velvet Ice Cream Sandwiches combine some of my favorites including red velvet, brownies, ice cream, and fresh fruit! The red velvet brownies were easy to make in Wilton’s Ice Cream Sandwich Pan. Be sure to spray the pan with nonstick spray or brush with some melted butter. I spread some melted butter on the pan, and the brownies popped right out with no problem!
Mix all your dry ingredients together for the brownies.
Then mix together all your wet ingredients.
Combine the dry and wet ingredients, then add some red food coloring. If you don’t like to use food coloring, just leave it out. Everything will taste just as great!
Put about 2 tablespoons of batter in each cavity and spread so that the batter is level. Be sure to not put too much batter in each cavity or it may overflow in the oven!
Bake for about 8-10 minutes or until a toothpick inserted into the middle comes out clean. Right after you take the brownies out of the oven, turn the pan over above a cooling rack (shake the pan gently if necessary) and the brownies should pop out. If they don’t, carefully go around the edge with a blunt knife or toothpick to help loosen them up a bit and try again. Mine popped right out with no problems!
Meanwhile, make your ice cream! If you don’t have an ice cream maker or want to speed this part up a bit, use some store-bought vanilla ice cream and mix in a little cream cheese (what would red velvet be without a little cream cheese?) and some chopped up fruit. For the ice cream batter, I mixed up all my ingredients except the fruit and placed it in my ice cream maker for about 20 minutes (but follow the directions for your maker).
Then I mixed in some finely chopped strawberries and blueberries into the finished ice cream. Be sure to finely chop the fruit so that you don’t have big huge chunks of hard frozen fruit. Not fun to bite into! You could also smash the fruit with the back of a fork instead of chopping if you’d prefer.
To assemble, place a brownie on top of a piece of plastic wrap. Spoon about 1/4 cup of the ice cream on top, then top with another brownie. If the ice cream is too soft or runny, place it in a freezer friendly container for a few hours, before assembling the sandwiches. After you have assembled the sandwich, wrap it up in the plastic wrap and continue with the rest of the brownies and ice cream.
Freeze the sandwiches for a few hours or until the ice cream is set. Then let them thaw slightly before serving. Enjoy!
Now who wants to win one of these great pans??
SNAPPY GOURMET – WILTON GIVEAWAY:
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Hope you enjoy!
Red, White, & Blue Velvet Ice Cream Sandwiches
Red Velvet Brownies:
- additional chopped strawberries and/or blueberries
- Preheat oven to 325 degrees F. Spray Wilton 12-Cavity Ice Cream Sandwich Pan with nonstick cooking spray or brush lightly with melted butter.
- In a small bowl, combine flour, cocoa powder, baking powder, and salt. In separate large bowl, whisk together butter, 3/4 cup sugar, eggs, and vanilla until well combined. Stir in dry ingredients until just combined. Stir in red food coloring a little at a time, until desired color.
- Spoon about 2 tablespoons of batter into prepared pan and spread batter evenly.
- Bake brownies at 325 degrees F for about 8-10 minutes or until toothpick inserted comes out clean. Flip pan (shake gently if needed for brownies to come out) over onto cooling rack and cool completely.
- Meanwhile, prepare ice cream. Whisk (or beat with electric mixer) together cream cheese and 1/2 cup sugar. Mix in cream and vanilla until well combined. Place in ice cream maker and make according to manufacturer's directions. Stir in fruit during last minute or in separate bowl with finished ice cream.
- Place half of brownies on separate pieces of plastic wrap. Spoon about 1/4 cup of ice cream on top of each then top with remaining brownies (Note: If ice cream is too soft to spoon on top of brownies, place ice cream in freezer friendly container and freeze several hours before filling between brownies). Garnish sides with additional chopped strawberries and/or blueberries if desired. Wrap up each sandwich in plastic wrap and place in freezer for several hours or until ice cream has set.
SNAPPY TIPS: Be sure to chop your fruit finely for the ice cream so that you don't get large chunks of frozen fruit that can be hard to eat. If you do not like frozen chopped fruit, smash the fruit with the back of a fork before mixing in.
SNAPPY SUBSTITUTIONS: If you do not want to make ice cream, you can mix cream cheese into store-bought vanilla ice cream, and mix in some fruit.
Other Red Velvet recipes I thought you might enjoy: