Funfetti Cookie Ice Cream Sandwiches
Chewy funfetti ice cream sandwich cookies engineered specifically to hold ice cream perfectly. The third iteration of a recipe tested three times to get the size, thickness, and chew exactly right for sandwiching. Packed with sprinkles, rolled in extra sprinkles on the edges after assembly, and frozen until perfectly set. The most fun summer frozen treat you will make all season.
Ingredients
Wet Ingredients:
- ½ cup melted butter cooled but still liquid
- ½ cup white sugar
- ¼ cup brown sugar
- 1 egg + 1 yolk
- 1 tsp vanilla
- ½ tsp almond extract
Dry Ingredients:
- 1½ cups AP flour
- ½ tsp baking soda
- ½ tsp salt
Mix-ins:
- ½ cup rainbow sprinkles jimmies
- 1 tub vanilla ice cream, slightly soft
Instructions
- Preheat oven to 350℉.
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.