Rainbow Cookie Ice Cream Sandwiches

stack of rainbow cookie ice cream sandwiches

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.

sugar cookie ice cream sandwiches in a blue serving dish

These rainbow cookie ice cream sandwiches are a pretty big deal. And here’s 4 reasons why:

  1. sugar cookies with excess sprinkles
  2. cold creamy and satisfying ice cream– use your favorite flavor
  3. 6 words: DIY ice cream cookie sandwich bar
  4. 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.

rainbow sprinkle cookie dough in a glass bowl

rainbow sprinkle cookie dough rolled out on a silpat baking mat

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.

rainbow sprinkle cookie dough rolled out on a silpat baking mat with a circle cookie cutter

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.

stack of rainbow sprinkle sugar cookies

spoonfuls of various ice cream flavors in a straight line

sprinkle sugar cookies and cartons of ice cream with an ice cream scoop

stack of rainbow cookie ice cream sandwiches

Dibs on the ones with extra sprinkles.

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stack of rainbow cookie ice cream sandwiches

Rainbow Cookie Ice Cream Sandwiches

  • Author: Sally
  • Prep Time: 2 hours, 30 minutes
  • Cook Time: 11 minutes
  • Total Time: 4 hours
  • Yield: 20-25 ice cream sandwiches
  • Category: Frozen Dessert
  • Method: Baking
  • Cuisine: American


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!)


  1. Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.


  1. 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.

stack of rainbow cookie ice cream sandwiches


  1. I can’t wait to make these. They look gorgeous. Just wondering what you think of making them with cookie dough instead of baked cookies? Recently I made your monster cookies for the millionth time (love them so much) but did make-ahead for the first time, freezing the dough balls in advance. The frozen dough balls tasted so incredible there was only about half a batch left to bake by the time I baked them.  

    1. I don’t suggest eating raw dough like that, but if you are comfy with it– go right ahead! I prefer the baked cookies 🙂

  2. I make ice cream sandwiches for my nephew every time I am home. I always use your thick and chewy chocolate chip cookies. I asked him if they are too hard and he says no… I tried dipping them in chocolate once but it was just a mess. For ice cream, I found homemade is easiest…after that, gelato is just smooth/soft enough that it makes for a nice, thick sandwich. I had not thought about rolling the edges in chips or sprinkles though…I’ll have to do that next time! And your sugar cookie version!

    1. I agree- typical hard ice cream isn’t the best for sandwiches, but it’s the most convenient for sure! I like using homemade too 🙂

  3. Sally these ice cream sandwiches are delicious, i made them for my husbands birthday and everyone loved them. Thanks you

    1. Wonderful! Happy birthday to him! 🙂

  4. Can you make the cookies ahead of time like 1-2 days before making the sandwich?

    1. definitely!

  5. Now this is my kind of sandwich 😉 Funfetti sugar cookies is pure genius; there’s something about rainbow sprinkles that just makes me happy. I guess I’ve got funfetti fever now. Anyways, I think an ice cream sandwich bar sounds like the besssst thing ever! I had chocolate chip cookies sandwiched around cookie dough ice cream at a friend’s birthday event; SO tasty! These are definitely on the agenda for the summer! Now all I need is an excuse to throw a big party…but really, all I should have to do is say, “Can we invite a whole bunch of people over and throw a party? I’ll make ice cream sandwiches.” Think it’ll work? 😀 But the problem is, I won’t be able to decide what kind of ice cream to get…because I have waaaay too many beloved flavors. Mint chocolate chip is my top favorite, but who can resist strawberry and chocolate and cookie dough and cookies ‘n’ cream and caramel?! I’m gonna need to invite more people. By the way, Sally, have you ever had Ben & Jerry’s ice cream? The only flavor I ever got from them was Chocolate Therapy, which is chocolate ice cream with swirls of chocolate pudding, chocolate sauce, and plenty of chocolate pieces and chocolate cookies. Hmmm, if I paired that with two of your Inside Out Chocolate Cookies (but with semisweet chocolate chips)… maybe I’ll only need one ice cream flavor after all.

    1. LOVE ben and jerrys ice cream! Cherry garcia has always been my favorite B&J flavor. 🙂

      1. Oooh, I don’t think I’ve seen that flavor at my local store. Gotta find it and try it out! Cherries are one of my favorite fruits, so cherry ice cream is a no-brainer. Cherry is also my dad’s favorite flavor, so I wouldn’t have to be tempted to eat an entire tub of ice cream by myself…if I decide to share 😉

  6. These turned out great!! I (accidentally) did not follow the “underbaked” instruction so instead I allowed everyone to make their own ice cream sandwiches immediately prior to eating which turned out to be a great alternative as we weren’t eating the cookies frozen. We used sprinkles, mini chocolate chips, and your salted Carmel sauce on them.

    Every recipe I make from you is a crowd pleaser Sally!! I was hoping you could do more rhubarb recipes this summer as I’ve already gotten a second harvest from my garden!

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