You may remember the soft and thick funfetti cookies I shared a little while back. Those came from my first attempt at making a funfetti cookie specifically designed for ice cream sandwiches and they were so big and so thick that sandwiching them was completely out of the question. So I ate them as cookies and went back to the drawing board. The second attempt was closer but still not quite right. The third tweak was the one. Chewy, the perfect size, sturdy enough to hold a full scoop of ice cream without falling apart, and still completely packed with sprinkles in every single bite. It took three rounds of testing to get here and I would do it all again.
A cookie that works as an ice cream sandwich has a very specific set of requirements that a regular cookie does not have to meet. It needs to be chewy not cakey so it does not crumble when you press the ice cream in. It needs to be the right diameter so every bite has a good ratio of cookie to ice cream. And it needs to be sturdy enough to hold its structure straight out of the freezer without shattering. Too thick and the ratio is off and the cookie overwhelms the ice cream. Too thin and it breaks. The sweet spot took three tries to find and this recipe is it.
The sprinkles are non negotiable and the funfetti flavor is what makes these ice cream sandwiches feel like a birthday party in frozen dessert form. That classic birthday cake cookie flavor paired with cold creamy vanilla ice cream in the middle is one of those combinations that tastes like pure celebration. Roll the edges in extra sprinkles after assembling for that bakery finish that makes them look absolutely stunning and adds a little extra crunch to every bite.
Assemble them, wrap each one individually in parchment paper, and freeze for at least two hours before eating or eat right away. They keep in the freezer for up to two weeks which means you can make a full batch and have the most fun freezer treat ready to pull out all summer long. A heads up that the first batch of cookies also lives on this blog as its own recipe because they are incredible on their own and absolutely worth making if you just want a really great funfetti cookie without the ice cream. you can find it HERE. But if you want the sandwich, this third iteration is the one you want. Enjoy!
Why You’ll Love This Recipe:
- Three rounds of recipe testing went into getting the cookie thickness, size, and chew exactly right for sandwiching which means you get a perfect result on your very first try without any of the trial and error
- The sprinkle rolled edges after assembly make these look completely stunning and add a satisfying little crunch to every bite that takes them from a homemade treat to something that looks genuinely professional
- These store in the freezer for up to two weeks which makes them one of the most fun and impressive make ahead summer desserts you can have ready to pull out for any occasion
- The funfetti flavor and all those colorful sprinkles make these the most celebratory and visually joyful frozen dessert that puts everyone in a good mood the second they see them
Key Ingredients:
- Butter: Softened to room temperature and creamed with both sugars until genuinely light and fluffy before anything else goes in. This step builds the structure that gives you a cookie chewy and sturdy enough to hold ice cream without breaking
- Brown and white sugar combination: Brown sugar adds moisture and chew that keeps the cookie soft and pliable even when frozen which is the most important quality in an ice cream sandwich cookie. White sugar helps the edges set up just enough to give the cookie structure
- Rainbow sprinkles: Folded into the dough at the very end with a spatula so they stay whole and colorful rather than bleeding into the dough. Reserve extra sprinkles for rolling the assembled sandwich edges which is the finishing touch that makes these look completely bakery worthy
- Vanilla ice cream: The most classic and perfect pairing for funfetti cookies. Slightly softened before sandwiching so it spreads easily without cracking the cookies. Any ice cream flavor you love works here but vanilla lets the funfetti cookie be the star
- Cornstarch: Added to the dough to keep the cookies soft and slightly underdone even at the center which is exactly the texture you need for an ice cream sandwich cookie that does not shatter when you bite into it
Tips for Success:
- Chill the dough before baking so the cookies stay thick and do not spread too flat. Flat cookies make sad ice cream sandwiches because the ratio of cookie to ice cream is completely off
- Pull the cookies at exactly nine minutes when the edges are just set and the centers still look slightly underdone. They will finish setting as they cool and you want them soft and slightly pliable when frozen
- Let the cookies cool completely before assembling. Even slightly warm cookies will melt the ice cream immediately and make the whole assembly process messy and frustrating
- Roll the edges in extra sprinkles immediately after assembling while the ice cream is still soft enough to act as adhesive for the sprinkles. Once the sandwich goes back in the freezer the ice cream hardens and the sprinkles will not stick
Storage:
Wrap each assembled funfetti cookie ice cream sandwich individually in plastic wrap and store in a zip lock bag or airtight container in the freezer for up to two weeks. Let them sit at room temperature for three to five minutes before eating so the cookie softens slightly from frozen and the ice cream reaches that perfect creamy scoopable consistency rather than being rock solid. Do not store them unwrapped as they will absorb freezer odors and the cookies will dry out.
FAQ:
What ice cream flavor works best with funfetti cookies?
Vanilla is the classic and most complementary pairing because it lets the funfetti cookie flavor and all those colorful sprinkles be the star. Birthday cake ice cream is an incredibly fun option that doubles down on the celebration theme. Strawberry, cookies and cream, and cotton candy are all delicious variations that work beautifully with the sweet vanilla funfetti cookie base.
How do I keep the cookies from breaking when I assemble the sandwiches?
The key is making sure the cookies are completely cooled and that the ice cream is slightly softened before you start. Take the ice cream out of the freezer five to ten minutes before assembling so it is soft enough to spread without requiring pressure that would crack the cookie. Work quickly once the ice cream is out and get the assembled sandwiches back in the freezer as fast as possible.
Can I make the cookies ahead of time?
Yes. Bake the cookies, cool completely, and store in an airtight container at room temperature for up to three days before assembling the sandwiches. You can also freeze the baked unassembled cookies for up to two months and assemble directly from frozen since the ice cream softens quickly at room temperature and you can sandwich it between two frozen cookies almost immediately.
Funfetti Cookie Ice Cream Sandwiches
Ingredients
Wet Ingredients:
- ยฝ cup melted butter cooled but still liquid
- ยฝ cup white sugar
- ยผ cup brown sugar
- 1 egg + 1 yolk
- 1 tsp vanilla
- ยฝ tsp almond extract
Dry Ingredients:
- 1ยฝ cups AP flour
- ยฝ tsp baking soda
- ยฝ tsp salt
Mix-ins:
- ยฝ cup rainbow sprinkles jimmies
- 1 tub vanilla ice cream, slightly soft
Instructions
- Preheat oven to 350โ.
Mix Wet Ingredients:
- In a large mixing bowl or bowl of a stand mixer, combine melted butter with sugar and brown sugar and mix until combined.
- Add egg, egg yolk, vanilla and almond extract and mix until combined.
Whisk Dry Ingredients:
- In a separate medium mixing bowl, whisk together the dry ingredients: flour, baking soda and salt.
Combine Wet and Dry Ingredients:
- Pour dry ingredients into wet ingredients 1 cup at a time and mix slowly until combined. Scrape down sides of the bowl as needed.
- When you see just a few floury spots left, add sprinkles and combine the rest of the way.
Scoop & Bake:
- Using a 2 Tbs cookie scoop, 6 scoop balls of dough onto a parchment paper lined baking sheet.
- Bake for 9-10 min or until the edges are golden brown and middles are just set. They will continue to bake as they cool.
- Transfer cookies onto a cooling rack and cool completely.
Make Ice Cream Sandwiches:
- Place a generous scoop of vanilla ice cream on the back of a cooled cookie. I find it easiest to kind of pre-smash your scoop before placing it on the cookie.
- Top ice cream with another cookie, making a sandwich and gently press together on the centers of the cookies.
- Roll the edges of the ice cream in sprinkles and enjoy immediately.
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