Independence Day Ice Cream Sandwiches

Preparation

Preheat oven to 350°F.

Generously coat 2 (9x13) baking pans with nonstick baking spray.

In your mixer using the paddle attachment, combine the cake mix, brown sugar, eggs, melted butter, and vanilla. Fold in the butterscotch chips. Spread your batter in the greased pans and bake for 15–18 minutes, until golden brown. Allow to cool slightly.

Gently turn the pans upside down and tap it on the counter to remove the blondie.

Cut each one in half lengthwise and then cut 12 even rectangles.

Flip 12 of your rectangles so that the flat side is facing up.

Pour the red, white, and blue sprinkles onto a flat plate.

Using a serrated knife, carefully cut through the carton of your ice cream the same way (in half lengthwise and then horizontally into 12 even rectangles.)

Place rectangles of ice cream onto each flat side of the blondies and top with the blondie tops.

Dip each side of the sandwiches into the sprinkles. Wrap each sandwich individually with plastic wrap and place in the freezer immediately.