Little Debbie Christmas Tree Cakes Ice Cream Recipe

For Little Debbie Christmas Tree Cakes

• Direction Group Title

• Preheat the oven to 400°F. Spray an 18x13-inch rimmed baking sheet with cooking spray; line with parchment paper. Spray paper with cooking spray.

• Beat egg yolks and 1 cup of the sugar with a heavy-duty electric stand mixer on high speed until thick and pale, about 2 to 3 minutes. Beat in vanilla.

• Using clean, dry beaters and a clean bowl, beat egg whites and cream of tartar on medium speed until foamy. Increase speed to high, and beat until soft peaks form. Add remaining 1/2 cup sugar gradually, beating on high speed until stiff peaks form. Fold one-fourth of the egg white mixture into the egg yolk mixture until just combined, then fold in the remaining three-fourths egg white mixture.

• Stir together cake flour, baking powder, and salt. Sift one-third of the flour mixture over the egg mixture. Fold gently until just blended, then fold in the remaining two-thirds of the flour mixture. Spread batter gently in the prepared pan, taking care not to deflate the batter.

• Bake in preheated oven until puffed and lightly browned on top, 11 to 13 minutes. Run a small offset spatula around the edges of the pan to loosen; cool in the pan for 2 minutes. Invert onto a wire rack to cool completely, about 30 minutes.

• Using a 31/2 or 4-inch Christmas tree cookie cutter, cut out 16 tree shapes from the cake. Discard any scraps. Spread about 2 tablespoons of buttercream on 8 of the cutout trees, then top with the remaining 8 trees to create 8 cake sandwiches. Place sandwiches on a wire rack fitted into a rimmed baking sheet.

• Melt candy wafers according to package directions. Pour melted candy coating evenly over cakes, being sure to coat each cake evenly. If needed, scrape any excess candy coating back into the bowl and pour over the cakes again to coat fully. Sprinkle with green sanding sprinkles. Place baking sheet in refrigerator and chill until candy melts are set, about 20 minutes.

• Snip the tip of decorating icing and drizzle over Christmas Tree Cakes to create a red garland pattern. Let sit until the red garland is set, about 1 hour at room temperature. Store in an air-tight container up to 5 days.

• For Ice Cream

• Start by placing your heavy whipping cream into a large mixing bowl. 

• Beat with an electric mixer until stiff peaks form.

• Add in condensed milk, vanilla, and cubed Christmas Tree cakes.

• Fold it all together until completely combined.

• Pour into a metal bread pan.

• Drizzle with red melted chocolate.

• Sprinkle with green sugar sprinkles.

• Cover with wax paper and place in the freezer overnight.

• Serve and enjoy!