Fully embracing summer right now as I take another bite out of an ice cream sandwich that’s so full of rainbow goodness, a bowl of lucky charms would be jealous. While also kicking my feet up with the AC blasting and all the blinds closed because (1) summer and (2) 7 months pregnant.
Hand me another ice cream sandwich because it’s HOT. Luckily this recipe makes a mountain them.
These rainbow cookie ice cream sandwiches are a pretty big deal. And here’s 4 reasons why:
- sugar cookies with excess sprinkles
- cold creamy and satisfying ice cream– use your favorite flavor
- 6 words: DIY ice cream cookie sandwich bar
- and MAN these are fun!
I’m not sure if you remember me telling you this, but my dear friend Katy got married last October. Her favorite dessert on the planet are chipwiches. Do you know what those are? Chocolate chip cookie sandwiches filled with vanilla ice cream and rolled in mini chocolate chips. At her wedding, she and her husband had a DIY ice cream cookie sandwich bar. Like 8 different cookie flavors, 10 different ice creams, and all the fixings to roll the sides in. I had snickerdoodles + pumpkin ice cream + rainbow sprinkles. Most definitely the most memorable wedding dessert!
So this is sort of the same thing only we’re starting with sugar cookies. Sprinkles are mandatory, but I feel like you already knew that.
We’re starting off with my favorite sugar cookies. This cookie dough produces soft sugar cookies– and I find a SOFT cookie is very important in ice cream cookie sandwich-ing. And here’s why: you don’t want a rock hard and crispy cookie that will then be frozen… making it even more difficult to bite into. I mean… it’ll probably break your teeth.
Rather, start with a soft cookie that will be a little bendy and chewy, even when frozen. And these soft sugar cookies, especially after soaking up some ice cream, are just that.
For the sugar cookies, all I did was add a generous handful of rainbow sprinkles and a touch of almond extract. If almond extract really isn’t your thing– you can totally leave it out. Depending on which ice cream flavor you’re using, you can flavor the dough with tasty extracts like lemon extract (yum with vanilla or strawberry ice cream!) or peppermint extract. Get creative!!
I used a 2 and 1/2 inch round cookie cutter, so this recipe made about 40-45 cookies. Which was about 20ish ice cream sandwiches. And which means the next several evenings will look like this: us in the recliner eating cookie ice cream sandwiches.
If there’s a food that can get away with that stuff and not even make me fetch some paper towels immediately, it’s a rainbow cookie ice cream sandwich.
Dibs on the ones with extra sprinkles.Print
Filled with your favorite flavor ice cream, these rainbow cookie ice cream sandwiches are absolutely addicting in the summertime!
- 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup (170g) unsalted butter, softened to room temperature
- 3/4 cup (150g) granulated sugar
- 1 large egg, at room temperature
- 2 teaspoons pure vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup rainbow sprinkles (I used these)
- half gallon or a full gallon of ice cream (depending how much you use!)
- Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute. Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
- Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the sprinkles. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
- Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
- Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
- Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
- Arrange cookies on a baking sheet 2 inches apart. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before assembling ice cream sandwiches.
- Assemble the sandwiches: Take a large scoop of ice cream and sandwich it between two cookies. Feel free to roll the sides in sprinkles, crushed M&Ms, chocolate chips, chopped nuts, anything! Freeze the sandwiches until ready to eat.
- Make Ahead Instructions: For longer storage or for making ahead, I like to wrap the cookie sandwiches individually in plastic wrap and store for up to 1 month.