Rainbow Cookie Ice Cream Sandwiches

These cold and colorful rainbow cookie ice cream sandwiches combine soft sprinkle-loaded sugar cookies with ice cream. You can customize the homemade ice cream sandwiches with different ice cream flavors and have fun with optional garnishes on the sides such as mini chocolate chips, chopped nuts, or more sprinkles.

stack of rainbow cookie ice cream sandwiches

Tell Me About these Rainbow Cookie Ice Cream Sandwiches

  • Texture: By starting with a super soft cookie, the frozen ice cream sandwiches are easy to eat. (Not rock hard like they can be.) Feel free to read more about that next. If you prefer brownies with your ice cream, you’ll love our brownie ice cream sandwiches recipe.
  • Flavor: The cookies are sweet and buttery with a hint of almond. Some ice cream flavors we usually use are vanilla, chocolate, strawberry, mint chocolate chip, and cookies & cream.
  • Ease: The homemade cookies use a basic homemade sugar cookie dough. Roll it out, chill it, then cut the dough into shapes before baking. Once they’ve cooled down, you can sandwich the cookies with ice cream. It’s easy to make a big batch in advance to save for a hot summer day. 
  • Time: You’ll need to bake the cookies and let them cool before you add the ice cream, so the process takes a few hours from start to finish. You can also make the cookies ahead of time if you want (see note).

stack of rainbow cookie ice cream sandwiches

Recipe Testing: Why Soft Cookies Work Best

We’re starting off with our sugar cookies. Readers have loved this recipe since we first published it in 2014. In fact, the cookies have been in our top 10 most popular recipes every single year since then.

The cookie dough produces soft sugar cookies, a texture that is KEY to the success of a cookie ice cream sandwich. A soft cookie is very important and here’s why: you don’t want a rock hard, crispy cookie that will then be frozen, making it even more difficult for biting. That could be borderline teeth-breaking.

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. Make sure you follow the bake time below, so the cookies remain nice and soft.

rainbow sprinkle cookie dough in a glass bowl

rainbow sprinkle cookie dough rolled out on a silpat baking mat

Cutting the Dough into Shapes

We use a 2 and 1/2 inch round cookie cutter to make these rainbow cookie ice cream sandwiches. Using a cookie cutter that size yields about 40-45 cookies, making a little more than 20 ice cream sandwiches. You can use any shape cookie cutter you’d like, but the ice cream sandwiches are easier to assemble if you use an uncomplicated shape such as a circle, heart, or square. 

If you don’t have a cookie cutter, you could certainly use a pizza cutter or sharp knife to cut the dough into squares.

A 2-3 inch size is best for these ice cream sandwiches.

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

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

More Frozen Treats

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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

Description

These cold and colorful rainbow cookie ice cream sandwiches combine soft sprinkle sugar cookies with ice cream. You can customize the homemade ice cream sandwiches with different ice cream flavors and have fun with optional garnishes on the sides such as mini chocolate chips, chopped nuts, or more sprinkles.


Ingredients

  • 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
  • half gallon or a full gallon of ice cream (depending how much you use)
  • optional for rolling: 1 cup mini chocolate chips, sprinkles, chopped nuts, and/or crushed M&Ms or Oreos

Instructions

  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 any of the options listed. Freeze the sandwiches until ready to eat.

Notes

  1. Make Ahead Instructions: For longer storage or for making ahead, we like to wrap the cookie sandwiches individually in plastic wrap or aluminum foil and store for up to 1 month.

59 Comments

  1. Seriously, the most fun ice cream sandwiches – love the backstory/inspiration too! Happy Monday, Sally xx

  2. These look DECADENT Sally! Thanks for sharing <3

  3. DIY ice cream sandwich bar?! Such a cute idea! Good thing we have so many summer birthdays in my family. Thanks for the party inspiration!

  4. Rachael @ Rachael's Foodie Life says:

    I don’t even care that it’s winter in Australia these are happening this weekend!!! I’m going to invite my favourite people over and have a ice cream sandwich party!!!!

  5. Patricia @Sweet and Strong says:

    Oh I love these, such a cute idea to have diy ice cream cookie sandwich bar.  We just got ice cream from a local shop last night and all I could think about was how I wish my twist with sprinkles was sandwiched between two cookies! 

  6. These look so fun for summer!

  7. Nurfatma Perveen says:

    I NEED THESE IN MY LIFE!

  8. Oh yes! Been waiting for this post! My grandsons are going to love these…heck, I’M going to LOVE these!

  9. In item 6, what do you mean by ‘cut each circle in half to form slices’?

    1. That sentence shouldn’t be there– thank you for catching!

  10. These look decadent and amazing. I recently went to a wedding with a candy bar (!!!) but I certainly think a DIY ice cream sandwich bar tops that! Hope you stay cool & comfortable in this heat, Sally. I’m sure all the ice cream sandwiches help 😉

    1. A candy bar!! That sounds like so much fun.

  11. Hi Sally! I absolutely adore you and the blog and I hope you don’t mind if I make a teeny tiny suggestion about the post format. I think it would be much better to suggest another recipe at the end of the post instead of at the beginning (where it says “And try my M&M…”), because it kind of takes away from the novelty and excitement of the current post. Like the last thing I wanna do is be directed to another recipe when I’m so excited about this one, but I will gladly explore similar recipes as soon as I’m done reading (which is why you always include 3 wonderful suggestions after every post). So I just wanted to give you some feedback and I hope this helps in any way. You’ll always be my favorite blogger!

    1. Robin, thank you so much for the suggestion! I appreciate it. 🙂

  12. Gina Gutierrez says:

    I love your energy at 7 months pregnant. I wanna say that I signed up for many blogs just for the recipes but yours I actually read!( sorry everyone) Your just so down to earth!! That’s why I read your blog then the recipes (lol)
    Ice cream sandwiches hello

    1. That really means a lot to me, Gina! Thank you so much.

  13. These looks delicious! And I LOVE all of the fun pictures! You are so creative.

  14. Mary Ann | The Beach House Kitchen says:

    So FUN Sally! Perfect for summer!

  15. Okay, so on your ever evolving list of recipes to make would you please consider doing ice cream??? I have made your ice cream for the other ice cream sandwiches at least 20 times because it is my husband and my favorite!! LOve this and can’t wait to get to the store!!!!

    1. Wendy, do you have a copy of Sally’s Candy Addiction? I have peanut butter cup ice cream in that one. 🙂

      1. I have your first book but the other one I haven’t ordered yet. You have just given me another reason to purchase it!! Thank you so much for your reply☺

      2. YAY! Thank you for the support!

  16. Jennie @ The Housewife Modern says:

    I LOVE the idea of including sprinkles in the cookies dough. I’ve never done roll-out cookies, but the idea is fabulous. I saw a related idea on FB of including herbs in dough for noodles. 
    I’m currently perfecting drop cookies (I just did White Chocolate Chunk Macadamia and Black & White Chocolate Chunk for my website) . 
    I saw the pic of this recipe on Instagram too…I like how you do multiple ice cream flavors to express the versatility of the recipe. 

    1. I hope you try these!

  17. Paige Flamm says:

    These look incredible! I need them in my life!

    Paige
    http://thehappyflammily.com

  18. Rain, hail or shine, ice cream sandwiches are the best! It’s my favourite 2 desserts in one! 🙂 We keep a copious amount of ice cream in our freezer all year round – We are trying for a baby, so I asked the hubby if he would go out for me, any time, day or night, when I’m pregnant and buy me ice cream, if the many flavours in our freezer aren’t doing it for me…he said yes! Yay! Have you ever sent out Kevin with an odd request for a craving you must have right there and then? Can’t believe you’re 7 months already! Enjoy it Sally!

    1. Best of luck to you and your husband! Truthfully, I haven’t had any weird cravings. Ground meat has lost all of its appeal to me and all I really want is fresh fruit and spicy/salty foods. 🙂

  19. Just drooling here..nothing much. Looks so delicious and colorful.

  20. Kristina Langballe says:

    Thank you for sharing all your amazing recipes with us! We seriously can’t live without them!!
    Okay, so here’s a stupid question: how big is a large egg? Do you maybe know the weight of one large egg.. it seems to me, there’s a difference with the egg sizes from US to DK

    1. 1 large egg is about 25 ounces here 🙂

  21. The pictures in this post are amazing!!! All the pretty colors!!! What a fun idea for a 4th of July cookout 🙂

    1. Thank you so much Danielle!

  22. Hey Sally!  Just had to thank you for doing all that you do– you are putting a lot of good out in to the world and I appreciate it!  I especially loved reading this recipe and looking a these happy pictures today during the stupidest metro commute this morning!  

    1. You are so welcome! This is definitely a happy recipe! 🙂

  23. I’ve just gathered up all the ingredients to make these rainbow cookies – we’ll add the ice cream and roll the sides this weekend…so fun! I made the watermelon slices last weekend and they were a huge hit. Thank you for all the inspiration – you’re the one baking/cooking blog I keep coming back to!

    1. Hi Kari, Thank YOU for your support of my blog! 🙂 Hope you enjoy these ice cream sandwiches this weekend!

  24. Linda @ Today She Loves says:

    Super yum! Sally, what is your want to make your own ice cream? Do you have an ice cream machine maker you’d recommend?

  25. Stephanie Wonderly says:

    Making this now with my kids…Am I blind or does this recipe omit the part about mixing sprinkles into the cookie dough???

    1. Pregnancy brain! Just added that sentence in 🙂 Thanks Stephanie!

  26. Hi, I made this and it was good! Very fun 🙂 I have a question…how can I make these into chocolate sugar cookies?

    1. Hi Jenny! Here is my chocolate sugar cookies recipe.

  27. These look delicious. I’m intimidated by cutout cookies etc. This recipe may be my first attempt since I’ve never failed with any of your recipes. Thanks for another great one.

    1. Yes, you must try this recipe! Just be sure to roll out the dough and THEN refrigerate it for the most successful cut outs!

  28. Laura | Tutti Dolci says:

    Too cute! I just love these for a festive, summery treat!

  29. Hey Sally! I am so excited to make these. I am doing an ice cream sandwich bar for the Fourth of July. Do you think I could use a 3 inch round cookie cutter instead of 2.5?

    1. Definitely! Bake time will be the same.

  30. Made these today with red white and blue sprinkles for our 4th of July picnic tomorrow! 🙂

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