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–+ servings
texas sheet cake ice cream sandwiches wrapped in parchment.

Texas Sheet Cake Ice Cream Sandwiches

While Texas Sheet Cake is a classic, I always like to riff on a classic. I recommend a bitter ice cream flavor like coffee to be the center of these, they can be intensely rich (just like Texas Sheet Cake itself!). If you have chocoholics in your life - this one is sure to hit the spot.
Prep Time 20 minutes
Cook Time 20 minutes
Chill Time 13 hours
Total Time 13 hours 40 minutes
Servings: 12

Equipment

Ingredients

For the cake
  • 1 cup (234g) boiling water
  • 1 cup (226g) unsalted butter, melted
  • 1/2 cup (60g) dutch processed cocoa powder
  • 1 3/4 cups (240g) all-purpose flour
  • 1 cup (200g) dark brown sugar
  • 1 cup (200g) granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 teaspoon Diamond Crystal kosher salt
  • 3/4 cup (150g) whole milk Greek yogurt or skyr
  • 2 large eggs
  • 1 teaspoon vanilla extract
For the icing
  • 1 1/4 cups (140g) chopped pecans
  • 1/2 cup (113g) unsalted butter
  • 1/4 cup warm water
  • 1/4 cup (30g) dutch processed cocoa powder
  • 2 3/4 cups (330g) powdered sugar, sifted
  • 1/2 teaspoon Diamond Crystal kosher salt
For the ice cream
  • 2 pints ice cream of choice, I recommend coffee or vanilla

Instructions 

  1. Preheat the oven to 350°F convection or 375°F standard. Line a half sheet pan with parchment paper, ensuring there is some overhang on the edges. See Note.
  2. Add 226 grams of butter to a large bowl. Melt the butter in the microwave, then pour in 234 grams of boiling water. Whisk in 60 grams of cocoa powder. Set aside for 10 minutes.
  3. In a medium bowl, whisk together 240 grams of all-purpose flour, 200 grams of brown sugar, 200 grams of granulated sugar, 1/2 teaspoon of baking powder, 1/4 teaspoon of baking soda, and 1/2 teaspoon salt. Mix with your hands, breaking up any clumps of sugar you find.
  4. When the wet ingredients have had 10 minutes to cool, add 150 grams of Greek yogurt, 2 eggs, and vanilla extract. Mix until smooth, then whisk in the flour mixture in two batches.
  5. Pour the batter into the lined sheet pan, spreading it out evenly all the way to the edges.
  6. Bake for 15-20 minutes, or until the cake is firm to the touch.
  7. While the cake is baking, make the icing. Toast 140 grams of pecans for 3-4 minutes over medium heat, or until fragrant.
  8. In a large bowl, melt 113 grams of butter. Whisk in 1/4 cup of warm water and 30 grams of cocoa powder. Gradually mix in 330 grams of powdered sugar, until a glossy icing forms. Pour in the pecans, 1/2 teaspoon salt and mix again.
  9. When the cake is out of the oven and still a bit warm, dollop the icing all over the top and spread it out to the edges. Chill this in the fridge for an hour.
  10. When you are ready to make the ice cream sandwiches, line a quarter sheet pan with parchment paper. Cut the cake in half and carefully place one side in the quarter sheet pan, icing side up.
  11. Spread the ice cream evenly over the top, then carefully layer the other half of the cake on top, icing side down.
  12. Freeze for 12 hours, then slice into 12 even square pieces. Enjoy extra cold.

Notes

Note: If you want to do the "leveled-up" version like you see in the video, line TWO half sheet pans with parchment paper. 
 
Split the batter evenly between the two half sheet pans and bake for 15 minutes. Then layer the icing on only one cake. Flip the other cake on top of the icing, so that the icing is enclosed in cake. From there you can halve the cake and create the two cake sides for the ice cream sandwiches. 
Serving: 1 ice cream sandwichCalories: 625kcalCarbohydrates: 81gProtein: 7gFat: 33g