Ice cream hot dogs are exactly what your summer needs

Jul 9, 2015 at 11:00 a.m. ET

Take dessert to a whole new level of cool with these mini hot dogs that are actually cake and ice cream in disguise.

The hot dog is really chocolate ice cream, the hot dog buns are made from white cake mix, and the condiments are actually frosting. These are as fun to make as they are to eat.

how to make ice cream hot dogs

Start making the "hot dogs" by scooping about 1/2 cup of ice cream onto a piece of plastic wrap.

how to make ice cream hot dogs

Holding it in the plastic, press the ice cream into a log shape.

how to make ice cream hot dogs

Twist the ends, and tuck them under the ice cream, then place it in the freezer. Repeat with the ice cream, making one log shape at a time to get them into the freezer right away.

how to make cake hot dog buns

To make your "hot dog buns," you need to use the aluminum foil to create little bun pans inside the loaf pan. Start with sheets of foil 12 inches by 7 inches.

how to make cake hot dog buns

Fold each sheet of foil in half.

how to make cake hot dog buns

Then fold up the front and back about an inch.

how to make cake hot dog buns

Now pinch the edge as you fold up the side, almost like folding the end of a present you're wrapping.

how to make cake hot dog buns

It should make a nice corner that's slightly rounded.

how to make cake hot dog buns

Repeat with the other corner on that edge.

how to make cake hot dog buns

Fold the other end the same way to make a little oval bread pan. Place 4 of these into each bread pan. Line the bottom of the mini foil pans with a strip of parchment paper, then use spray oil (I used a canola oil) to grease each foil pan.

how to make cake hot dog buns

Bake at 375 degrees F for 20 to 25 minutes, until a toothpick inserted into each one comes out clean. Remove from the oven, and leave them in the pan on a wire rack for 10 minutes. Then carefully remove each mini loaf pan, and peel the foil and parchment paper from each one. Place them on the rack to cool completely.

While they're cooling, divide your frosting. Mix red food coloring into one batch and yellow into the other, then put them into a couple of squeeze bottles.

how to make cake hot dog buns

Once your cakes are cool, you can prep them. Cut a wedge out of the top of each "bun."

how to make cake ice cream hot dogs

Unwrap the ice cream "hot dogs," and place them into the "buns." You can use your finger to quickly smooth out any lines or holes.

how to make cake ice cream hot dogs

Then squeeze a squiggle of ketchup and mustard onto each one. Serve these quick before your "hot dogs" melt away! You can also make the squeeze bottles of frosting available for people to add to their "dogs."

cake and ice cream hot dogs

Cake and ice cream hot dogs recipe

You can use any chocolate ice cream for this cute dessert, but it works best if it doesn't have any chocolate chunks or other added ingredients.

Yields 8

Prep time: 30 minutes | Bake time: 25 minutes | Inactive time: 30 minutes | Total time: 1 hour 25 minutes

Ingredients and supplies:

  • Plastic wrap
  • 4 cups chocolate ice cream
  • Aluminum foil
  • 2 (4 x 8-inch) loaf pans
  • Parchment paper
  • Spray canola oil
  • 1 white Betty Crocker SuperMoist cake mix
  • 1-1/4 cups water
  • 1/3 cup vegetable oil
  • 3 egg whites
  • 1 can white frosting
  • Red food coloring (I used Wilton red no-taste icing color)
  • Yellow food coloring (I used Wilton golden yellow icing color)
  • 2 squeeze bottles
  • Knife

Directions:

  1. Heat the oven to 375 degrees F.
  2. While it's heating, hold about 1/2 cup of ice cream at a time in a piece of plastic wrap, and shape it into a log.
  3. Twist the ends of the plastic wrap, and tuck them under the ice cream log, then stick it in the freezer, and repeat until you have 8.
  4. Now you can use the aluminum foil to create 4 rectangular segments in each loaf pan.
  5. Line the bottom of each segment with a strip of parchment paper, then spray it with the oil.
  6. In a stand mixer, combine the cake mix, water, vegetable oil and eggs.
  7. Pour 1/3 cup of batter into each rectangular segment.
  8. Bake for 20 to 25 minutes, until golden and an inserted toothpick comes out clean.
  9. Cool the cakes in the pan on a wire rack for 10 minutes, then carefully remove each segment, and peel away the foil and parchment paper. Place them on the rack to cool completely.
  10. While the cakes cool, divide the frosting into 2 batches. Mix yellow food coloring into one and red into the other, then scoop them into the squeeze bottles.
  11. When the cakes are cool, use the knife to carefully slice a triangular wedge out of each one.
  12. Right before serving, unwrap an ice cream log, place it into a cake, and drizzle it with squiggles of red and yellow frosting.

More desserts in disguise

Cherry bomb cake pops
Cracker Jack look-alike cupcakes
Mini chicken pot pie dessert

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