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Chocolate Ice Cream “Hot Dogs” and Cake Fries

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by: Hungry Happenings
Updated Mar 8, 2017
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Hot dogs made out of chocolate ice cream and served inside pound cake buns make a cool summer treat.

More About This Recipe

  • A not-so "Hot Dog" ice cream treat that's the perfect summertime snack. Cool off this summer with some not-so "Hot Dogs". These treats may look like a typical hot dog, but one bite and you'll realize that the dog part is actually ice cream, the buns are pound cake, and the ketchup and mustard are icing! Just like regular hot dogs, these ice cream sandwiches are portable, which makes them a great summertime treat. Wrap them up and pass them out at your next backyard barbecue, or serve them as a plated dessert with a side of toasted pound cake French fries. Each recipe makes 12 pound cake buns and a side of fries using one oval snack-cake pan. If you have two pans, you can skip the toasted cake fries, and make 18 pound cake buns instead. These ice cream sandwiches taste great with a nice soft cake, but are also good with frozen cake. So, you can assemble them and wrap them in plastic wrap and keep them in the freezer until you want a snack! Freeze for up to a month, although these are so good they probably won't last that long!

Chocolate Ice Cream “Hot Dogs” and Cake Fries

  • Prep Time 30 min
  • Total 2 hr 30 min
  • Servings 12
  • Ingredients 7
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Ingredients

  • 1.5 quart chocolate ice cream
  • 1 box (16 oz) Betty Crocker™ Pound Cake Mix
  • 1/4 cup (1/2 stick) butter, softened
  • 2/3 cup water
  • 2 large eggs
  • 1 tube (4.25 oz) Betty Crocker™ decorating icing, red (optional)
  • 1 tube (4.25 oz) Betty Crocker™ decorating icing, yello (optional)

Instructions

  • Step 
    1
    Cut 12 slices of ice cream, 4-inch long by 1-inch wide and 1-inch deep. Cut a piece of plastic wrap and set one ice cream log at one edge. Roll the plastic wrap around the ice cream, rolling and shaping the ice cream into a hot dog shape. Twist the ends of the plastic wrap. Repeat. You’ll have a little excess ice cream. Freeze the ice cream hot dogs for at least 2 hours.
  • Step 
    2
    Meanwhile, heat oven to 325°F. Spray the 12 cavities in a mini oval snack cake-baking pan with non-stick spray. Also spray 2 mini 5 1/2 x 3-inch loaf pans.
  • Step 
    3
    Make Betty Crocker™ Pound Cake batter according to package instructions. Fill each of the 12 snack cake cavities 2/3 full of batter and divide the remaining batter among the loaf pans.
  • Step 
    4
    Bake for 20-24 minutes until the cakes are light golden brown on top and a toothpick inserted in the center of the cake comes out clean.
  • Step 
    5
    Cool the small cakes in pan for 10 minutes, then remove and set on cooling rack to cool completely. Cut the two pound cakes into French fries, using a crinkle cutter or a knife. Drizzle half of the melted butter on an aluminum foil lined baking sheet, set the cake fries on the foil. Drizzle the remaining butter over top. Bake at 325°F for 15-20 minutes, flipping after 10 minutes, until deep golden brown.
  • Step 
    6
    Cut the cooled snack cakes into hot dog buns.
  • Step 
    7
    Set one ice cream hot dog inside the bun. If desired, pipe yellow or red frosting on like mustard and ketchup, then serve.

Nutrition

No nutrition information available for this recipe

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