I Scream, You Scream, We All Scream for Ice Cream – for Ice Cream Cookie Sandwiches of Course!
It’s about time to get into the summer spirit and make some cool, fun treats using my favourite ice cream, Kawartha Dairy! These rainbow ice cream sandwiches are the perfect summer treat for the kids (and adults too) and they’ll love making them too!
The fact is these little ice cream sandwiches represent all the best things about summer. They are delicious, fun to make and appeal to everyone…but you better enjoy them quickly and keep them out of that summer sun!
Fun Fact – The Best Ice Cream In Canada
If you want the best ice cream sandwich, start with the best ice cream! BUZZFEED conducted a survey as to where to get the most mind-blowing ice cream in all of Canada. Of the twenty-three places that were chosen – Kawartha Dairy in Bobcaygeon, Ontario was rated NUMBER 1! Bobcaygeon is a sweet little town 45 minutes from our family cottage and the trip there is always well worth it. I love to enjoy a cone of Kawartha Dairy ice cream and to visit the famous Bigley’s Shoe store (another weak spot of mine!).
Ingredients
- Unsalted butter
- Brown sugar
- Granulated sugar
- Eggs
- Pure vanilla extract
- All-purpose flour
- Baking soda
- Salt
- Rainbow sprinkles
- Mini chocolate chips (optional)
- Vanilla Ice Cream or Strawberry Ice Cream (or both )
Ice Cream Variations
- Mint chocolate chip
- Cotton candy
- Neapolitan ice cream
- Birthday cake ice cream
Tips on How To Make Homemade Ice Cream Sandwiches
- For best results slightly underbake your cookies.
- You can make the cookies as thick or as thin as you like, this is just a preference. But you’ll want at least 1″ of ice cream in the middle of the cookies.
- Make sure you have all your cookies baked, cooled and ready to go before slicing your ice cream. You’ll need to work fast.
- Make sure the ice cream is in one solid block and is extremely firm/frozen. If you just bought it at the grocery store, get it into that freezer and let it get solid again!
- When slicing your ice cream use a large sharp knife that will easily slide through in one slice.
- Have a container or a cookie sheet ready in the freezer and as you finish making an ice cream sandwich place it in the freezer as you work away.
- Work on a piece of parchment paper or wax paper. This will make for an easy cleanup.
- Let the ice cream sandwiches firm back up before enjoying. If you eat them when the ice cream is soft, it will just squish right out of the cookies.
How To Make Rainbow Ice Cream Sandwiches
Step One: Make your rainbow cookie dough in a large mixing bowl. Place cookie balls onto your prepared baking sheets and lightly flatten into discs. Bake just until lightly golden brown. You want the cookies slightly underbaked. Let cookies cool to room temperature.
Step Two: Remove the ice cream packaging from the ice cream tub. Then empty the solid block of ice cream onto a piece of parchment paper or waxed paper. Using a large knife slice 1″-1 1/2″ thick slices.
Step Three: Working quickly cut out ice cream rounds with a cookie cutter and place on the backside of a cookie. Then place another cookie on top to create a sandwich. Place the ice cream sandwiches into the freezer as you work. Enjoy!
Ice Cream Sandwiches
Homemade sprinkle ice cream sandwiches are the perfect treat to cool down in the summer heat. Use your favourite ice cream and pair with fresh homemade cookies!
- Prep Time: 1 hours
- Cook Time: 10 minutes
- Total Time: 2 hours
- Yield: 12–14 1x
- Category: Dessert
- Method: Baking
- Cuisine: Canadian
Ingredients
- 1 cup unsalted butter, at room temperature
- 1/2 cup brown sugar, lightly packed
- 1/2 cup white sugar
- 2 large eggs
- 1 teaspoon pure vanilla extract
- 2 1/3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1/4 cup rainbow sprinkles
- 1/2 cup mini chocolate chips (optional)
- 1 tub Vanilla Kawartha Dairy Ice Cream or Strawberry Kawartha Dairy Ice Cream (or half of each)
Instructions
Make your Cookies
- Preheat oven to 350˚F. Line two cookie sheets with parchment paper and set aside.
- In a large bowl of a stand mixer, cream butter and sugars together using the paddle attachment until light and fluffy. Add eggs, one at a time and mix until well incorporated, scraping down the sides of the bowl as needed. Add vanilla extract and mix to combine.
- In a medium bowl, whisk together flour, baking soda and salt. Add flour mixture slowly to the butter mixture and beat until combined.
- Add rainbow sprinkles and mix just until combined. Be careful not to overmix the dough at this stage as you don’t want your sprinkles to break down and run colour into the batter.
- Spoon batter into balls approx. 1 tablespoon in size and place onto your prepared baking sheet, approx. 2″ apart. Lightly flatten the cookie balls into discs by using the bottom of a glass (press the glass into flour first so it doesn’t stick to the cookie).
- Bake for 10-12 minutes, just until the bottoms are light golden brown. You want the cookies slightly underbaked.
- Let cookies cool on the pan for 2 minutes then remove to a cooling rack until completely cooled.
Assemble
- Pull ice cream out of the freezer (work with one ice cream flavour at a time). Remove the packaging from the ice cream tub to expose the entire block of ice cream. Using a large knife, slice 1″-1 1/2″ inch thick slices (horizontally) through the ice cream (to make big slabs).
- Using a cookie cutter, slightly smaller than the size of your cookies, cut out ice cream rounds. Working quickly, place rounds on cooled cookies, and sandwich together. Place ice cream sandwiches into the freezer and re-freeze for approx. 30 minutes.
Notes
Add extra sprinkles to the sides of the ice cream sandwiches for a brighter, crunchier treat! Simply roll the sides of the ice cream sandwich in a bowl of sprinkles.
If your ice cream sandwiches have been in the freezer for a long period of time, take them out of the freezer for approx. 10 minutes before serving to soften.
Individually wrap ice cream sandwiches in wax paper (or plastic wrap) and keep frozen. For best results freeze sandwiches in an airtight container or freezer bag.
Nutrition
- Serving Size: 1 of 14
- Calories: 367
- Sugar: 28.7g
- Sodium: 108mg
- Fat: 25g
- Saturated Fat: 14.9g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 31.9g
- Fiber: 0.1g
- Protein: 5.6g
- Cholesterol: 141mg
Keywords: Sprinkles, Ice Cream Sandwich, Cookies, Dessert, Summer
FAQ’s
After making your ice cream sandwiches you will have bits and pieces of leftover ice cream but you’ll also have a torn-up ice cream box. While you work place any extra ice cream in a glass bowl to keep a clean work space. Then once finished, a good option is to add the leftover ice cream to an airtight container, label and freeze it as you normally would.
Homemade ice cream sandwich will last approx. one to two months when stored properly. Individually wrap each sandwich in wax paper or plastic wrap and then in a freezer bag or airtight container.
Yes, you can scoop the ice cream instead of slicing a pint of ice cream. Simply soften the ice cream so it’s more manageable to work with, then use an ice cream scoop to scoop individual mounds on the tops of the cookies, sandwich them together and refreeze until firm.
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