Real Recipes From Real Home Cooks ®

baby ruth "ice cream" sandwiches

(1 rating)
Recipe by
Jolayne Cooper
Americus, GA

Once again I am sharing a recipe I got from the They also have been a good resource for great recipes. This one was loved by all who tried it. I hope you enjoy.

(1 rating)
yield 24 bars
prep time 25 Min
cook time 10 Min
method Bake

Ingredients For baby ruth "ice cream" sandwiches

  • CAKE
  • 1 c
    all-purpose flour
  • 2/3 c
    unsweetened cocoa
  • 1/2 tsp
    baking soda
  • 1/4 tsp
  • 1/2 c
    unsalted butter, softened
  • 3/4 c
  • 1
  • 1 tsp
    vanilla extract
  • 1 c
    whole milk
  • 1 c
    heavy whipping cream
  • 1 tsp
    vanilla extract
  • 6 oz
    cream cheese, softened
  • 2/3 c
    caramel topping
  • 8.4 oz
    baby ruth candy bars, chopped

How To Make baby ruth "ice cream" sandwiches

  • 1
    Heat oven to 350 degrees F. Spray large rimmed baking sheet (1/2 sheet pan size) with cooking spray; line with parchment paper. Whisk flour, cocoa, baking soda and salt in small bowl.
  • 2
    Beat butter and sugar in large bowl at medium speed 3 minutes or until light and fluffy. Add egg, beating until combined. Beat in vanilla. At low speed, beat in flour mixture in 3 parts alternately with milk, beginning and ending with flour mixture. Pour into pan; spread evenly with spatula.
  • 3
    Bake 10-12 minutes or until toothpick inserted in center comes out clean. Cool in pan on wire rack 10 minutes. Place in refrigerator; cool 30 minutes or until chilled and firm.
  • 4
    Meanwhile, beat cream and vanilla in large bowl at medium-high speed until stiff peaks form; put whipped cream in another clean bowl. In same bowl that you beat the cream, beat cream cheese at medium speed 2 minutes or until smooth; beat in caramel topping. Stir in candy bars. Gently fold in whipped cream in 3 parts until just combined.
  • 5
    Invert cake onto cutting board or flat surface; gently peel off parchment paper. Cut cake crosswise in half. Place two large sheets plastic wrap crisscross on large baking sheet. Place one cake layer, top-side down, in center of plastic wrap. Spread filling to within 1/2 inch of edges. Top with remaining cake layer, top-side up. Cover with plastic wrap. Freeze 4 hours or overnight, until firm. Cut into bars. (Store, covered, in freezer up to 1 week.)

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