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Ice Cream Sandwiches

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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!

Ingredients

Units Scale
  • 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

  1. Preheat oven to 350ËšF. Line two cookie sheets with parchment paper and set aside.
  2. 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.
  3. In a medium bowl, whisk together flour, baking soda and salt. Add flour mixture slowly to the butter mixture and beat until combined.
  4. 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.
  5. 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). 
  6. Bake for 10-12 minutes, just until the bottoms are light golden brown. You want the cookies slightly underbaked. 
  7. Let cookies cool on the pan for 2 minutes then remove to a cooling rack until completely cooled.

Assemble

  1. 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).
  2. 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. 

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