Cuban recipe
Cuban Ice Cream Sandwiches with Chocolate and Vanilla Sponge Cake
Frozen sponge cake ice cream sandwiches with crossed flavors: vanilla and chocolate side by side. Perfect for birthdays and afternoon snacks.
- Preparation40 min
- Cooking17 min
- Total time5 h 37 min
- Servings12 ice cream sandwiches
- DifficultyMedium
These ice cream sandwiches are a frozen dessert for parties and afternoon snacks, the kind that make kids (and not-so-kids) happy at a birthday. Two thin sponge cakes, one vanilla and one chocolate, embrace ice cream in crossed flavors.\n\nThe charm is in the cut: each sandwich is a single rectangular piece with two side-by-side halves joined together and three horizontal layers. On the left, vanilla sponge cake with chocolate ice cream; on the right, chocolate sponge cake with vanilla ice cream.
Ingredients
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Sponge cakes
Filling
Method
Sponge cakes
- Beat the eggs with the sugar and the pinch of salt until they reach the ribbon stage, when the mixture is thick, pale, and falls in a ribbon when you lift the whisk.
AI-generated image.CiberCuba - Divide the mixture into two equal batters. To one, add the vanilla and 85 g of sifted flour, folding it in gently. To the other, add 65 g of flour and the 20 g of cocoa, both sifted, also folding in gently.
AI-generated image.CiberCuba - Spread each batter on a lined tray in thin, even sheets, and bake separately at 175 °C for about 12 to 17 minutes, until cooked through. Let them cool completely.
AI-generated image.CiberCuba
Assembly
- Cut strips of vanilla and chocolate sponge cake of equal length and width. Place them side by side in a lined mold to form the two-tone base.
AI-generated image.CiberCuba - Slightly soften the ice cream. Spread chocolate ice cream over the vanilla sponge strip and vanilla ice cream over the chocolate sponge strip, at the same height and without mixing.
- Cover with the corresponding strips: vanilla sponge cake over the chocolate ice cream and chocolate sponge cake over the vanilla ice cream. Freeze for 4 to 6 hours, until firm.
- Cut crosswise into 12 rectangles, so that each sandwich keeps both side halves together. Keep the sandwiches frozen until ready to serve.
