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Funfetti Ice Cream Sandwiches

A recipe for Funfetti Ice Cream Sandwiches! Vanilla ice cream is sandwiched between two funfetti sugar cookies for a delicious and colorful treat.

Prep Time
20 mins
Cook Time
20 mins
Additional Time
4 hrs
Total Time
4 hrs 28 mins
Servings: 12 Ice Cream Sandwiches
Course: Dessert
Cuisine: American

Ingredients

Funfetti Cookies:
  • 3/4 cup (170 grams) unsalted butter softened at room temperature
  • 3/4 cup (150 grams) granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 1/2 cups (190 grams) all-purpose flour
  • 2 teaspoons baking powder
  • Pinch salt
  • 2/3 cup Rainbow sprinkles
For assembly:
  • 2 quarts vanilla ice cream

Instructions

    Cup of Yum
  1. Preheat oven to 350˚F (180˚C) and line a 9 x 13 inch (23 x 33 centimeter) baking sheet with parchment.
  2. In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy, about 1 minute.
  3. Beat in the eggs, one at a time, followed by the vanilla extract.
  4. Add the flour, baking powder, and salt and mix until just incorporated with no streaks remaining. Fold in the rainbow sprinkles.
  5. Using a mini offset spatula, spread the batter evenly in the parchment-lined pan. Make the top as smooth as possible.
  6. Bake for 8 minutes (start checking after 6-7 minutes). Remove from oven and let cool completely in the refrigerator.
  7. After the cookie has completely cooled, gently remove it from the pan and cut in half. Place one of the halves on a large piece of foil.
  8. Remove the vanilla ice cream from the freezer and place in pieces in a large mixer fitted with the paddle attachment.
  9. On low speed, mix the ice cream until smooth and creamy with the consistency of soft-serve.
  10. Using a spatula, spread the vanilla ice cream over the cookie half resting on the foil. Make sure the ice cream is as even as possible up to the edges of the cookie sheet.
  11. Carefully cover with the other cookie half and press down gently.
  12. Wrap the large sheet of foil around the edges and top of the assembled ice cream sandwich sheet, pressing gently to keep the sides even. Place in the freezer at least 3 hours to overnight to set.
  13. When well chilled and fully set, remove the ice cream sandwich from the freezer.
  14. If desired, trim the edges to make an even square/rectangle.
  15. Cut the ice cream cookie sheet into 8 rectangles or 12 squares. If not serving immediately, wrap each individual ice cream sandwich with parchment or wax paper to seal and freeze for up to a week.