Is there anything better than a good cookie? Ah, yes! Stuffing it with ice cream! These Milk Chocolate Confetti Cookie Ice Cream Sandwiches are just as fun to make as they are to eat. Between scooping the ice cream, squishing the cookies together, and rolling the sides in sprinkles and mini chocolate chips, this is the kind of dessert that is meant to be a little messy.
This recipe started with a batch of confetti cookies. I swapped the white chocolate chips for milk chocolate chips, and honestly, the cookies were delicious enough to stop right there. They were soft, chewy, loaded with chocolate, and had just the right amount of crunch from the sprinkles. But then I started thinking about how good they would be straight from the freezer with vanilla ice cream sandwiched in the middle, and clearly I had to try it.
I filled the chilled cookies with big scoops of vanilla ice cream, then rolled the sides in the same confetti sprinkles and mini chocolate chips. The extra toppings make them look so fun while adding a little crunch and even more chocolate to every bite. You can make the sandwiches exactly as written or turn assembly into a build-your-own dessert with different ice cream flavors and bowls of toppings.
The hardest part is waiting for them to firm up in the freezer. They need at least a few hours so the ice cream can set and the cookies can soften ever so slightly around the filling. Once they are ready, though, they are thick, chewy, creamy, and a little bit messy in the best possible way. They are perfect for summer afternoons, birthday parties, or those nights when a regular cookie just is not enough.
Why You’ll Love These Ice Cream Sandwiches
● Soft and chewy cookies: Cornstarch and a short bake time keep the cookies tender, even after freezing.
● Milk chocolate in every bite: Milk chocolate chips give the cookies a familiar, creamy chocolate-chip flavor.
● Extra festive: Confetti sprinkles are baked into the cookies and added around the ice cream edges.
● Perfect for making ahead: Once individually wrapped, the sandwiches are ready whenever the craving hits.
● Easy to customize: Change the ice cream flavor or use sprinkle colors that match a birthday, holiday, or party theme.
Recipe Tips
1. Do not overbake the cookies
A soft cookie is essential for a good ice cream sandwich. If the cookies bake until they look completely done in the center, they can become too firm once frozen. Take them out when the edges are lightly golden and set but the centers still look a little soft. They will continue to bake from the heat of the pan as they cool.
2. Chill the cookie dough
The dough needs at least 45 minutes in the refrigerator before baking. Chilling helps control spreading and gives the ingredients time to develop more flavor. Keep the dough refrigerated between batches so every tray bakes consistently.
3. Make the cookies as evenly sized as possible
Use the same cookie scoop for every portion so the cookies pair up easily. If they spread into uneven shapes, place a round cookie cutter or glass around each cookie as soon as it comes out of the oven and gently move it in a circular motion. This smooths the edges and gives you evenly shaped sandwiches.
4. Cool and chill the cookies before filling
The cookies must be completely cool before they touch the ice cream. Even a little residual warmth will cause the filling to melt. For easier assembly, place the cooled cookies in the freezer for about 15 minutes first. Chilled cookies give you more time to shape the ice cream neatly.
5. Soften the ice cream only slightly
The ice cream should be soft enough to scoop and spread but not runny. Let it sit at room temperature for about 5–10 minutes, depending on how cold your freezer is. Work with a few sandwiches at a time and return the ice cream to the freezer if it starts becoming too soft.
6. Work quickly during assembly
Arrange the cookies into pairs before taking out the ice cream. Place one cookie upside down, add a generous scoop of ice cream, and gently spread it almost to the edge. Add the second cookie and press very lightly until the filling reaches the sides. Too much pressure can crack the cookies or squeeze out the softened ice cream.
7. Roll the sides before freezing
Combine confetti sprinkles and mini chocolate chips in a shallow bowl or plate, then roll the exposed ice cream edge through the mixture. If needed, press a few pieces gently into any empty spots. This adds color, texture, and even more chocolate to every bite.
Freezing Homemade Ice Cream Sandwiches
Freezing is not just for storage—it is the final step that makes the sandwiches easy to hold and eat. As soon as each sandwich is assembled and decorated, wrap it tightly in plastic wrap and place it in the freezer. Wrapping them individually holds the cookies in place, protects the ice cream from freezer odors, and helps prevent ice crystals and freezer burn. Freeze the sandwiches for at least 3 hours before serving; overnight is even better if you have the time. For longer storage, place the wrapped sandwiches together in an airtight freezer-safe container or zip-top bag. They are at their best within one month, though they can be kept frozen for up to 2–3 months when wrapped well. Let a sandwich sit at room temperature for 3–5 minutes before eating if it is too firm straight from the freezer.
Variations
Vanilla ice cream is my favorite filling for these sandwiches because its creamy, classic flavor lets the milk chocolate and colorful sprinkles shine. That said, these are incredibly easy to customize. You can change the ice cream, the coating around the sides, or both.
Ice Cream Flavors
● Birthday cake: Doubles down on the fun confetti flavor and makes these perfect for a birthday party.
● Chocolate: A great choice for serious chocolate lovers and especially delicious with the milk chocolate chips in the cookies.
● Strawberry: Adds a fruity contrast and gives the sandwiches a cheerful strawberries-and-cream feel.
● Cookies and cream: Brings extra crunch and works well with either mini chocolate chips or crushed chocolate sandwich cookies around the edges.
● Cookie dough: Makes these extra rich and gives you even more cookie flavor in every bite.
● Salted caramel: The sweet-and-salty filling balances the milk chocolate and buttery cookies.
Choose a firm, traditional-style ice cream when possible. Very airy ice creams tend to melt faster during assembly, while heavily swirled or chunky varieties can be a little harder to spread evenly.
Ideas for Rolling the Sides
The confetti sprinkle and mini chocolate chip combination is colorful, crunchy, and perfect for the original version, but there are plenty of other options:
● Confetti sprinkles only
● Mini chocolate chips only
● Chocolate sprinkles
● Crushed chocolate sandwich cookies
● Crushed waffle cones
● Chopped toasted peanuts, pecans, or almonds
● Mini M&M’s
● Toffee bits
● Crushed pretzels
● Toasted coconut
You can also coordinate the sprinkles with a holiday, party theme, or team colors. Whatever coating you choose, keep the pieces small so they stick easily to the ice cream and do not make the sandwiches difficult to bite.
Whether you’re making them for a summer get-together, a birthday celebration, or simply stocking the freezer with something sweet, these ice cream sandwiches are guaranteed to be a hit. Make them as written with vanilla ice cream, confetti sprinkles, and mini chocolate chips, or have fun creating your own combination!
Milk Chocolate Confetti Cookie Ice Cream Sandwiches Recipe
Ingredients
For the cookies:
- 1 ¼ cup salted butter melted, room temperature. you can use unsalted butter if you prefer!
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 tsp vanilla extract
- 2 eggs room temperature
- 3 cups all-purpose flour
- 2 tsp corn starch
- 1 tsp baking soda
- ½ tsp kosher salt
- ¾ cup milk chocolate chips
- ½ cup confetti sprinkles
For assembly:
- ½ gallon vanilla ice cream
- ½ cup confetti sprinkles
- ½ cup mini chocolate chips
Instructions
For the cookies:
- Add the melted and cooled butter, light brown sugar, granulated sugar, and vanilla to the bowl of a stand mixer. Mix on low speed until combined. With the mixer running on low, add the eggs one at a time, mixing after each addition.
- Add the flour, cornstarch, baking soda, and salt. Mix just until the dry ingredients are incorporated. Do not over mix. Remove the bowl from the mixer. Use a rubber spatula to fold in the milk chocolate chips and confetti sprinkles until evenly distributed.
- Line a baking sheet with parchment paper. Using a large cookie scoop, divide the dough into 24 evenly sized balls. Cover and refrigerate for 30 minutes or up to 24 hours.
- Preheat the oven to 350°F. Arrange about 5 chilled dough balls on the prepared baking sheet, leaving approximately 2 inches between them. Keep the remaining dough refrigerated. Bake for 10–12 minutes, until the edges are lightly golden and just set. The centers should still look soft.
- Immediately after removing the cookies from the oven, use a round cookie cutter or glass to gently shape them into even circles. If desired, press a few extra milk chocolate chips and sprinkles into the tops while they are warm. Let the cookies cool on the baking sheet for 5 minutes, then carefully transfer them to a wire rack to cool completely. Once cool, freeze the cookies for 15 minutes before assembling.
For assembly:
- Pair the chilled cookies according to size. Place one cookie from each pair upside down on a work surface. Let the vanilla ice cream soften at room temperature for 5–10 minutes, just until scoopable. Combine the confetti sprinkles and mini chocolate chips in a shallow bowl or pie plate.
- Place a generous scoop of ice cream in the center of an upside-down cookie. Gently spread the ice cream toward the edges. Top with the matching cookie and press down very gently until the ice cream reaches the edge. Avoid pressing hard enough to crack the cookies.
- Roll the exposed ice cream sides in the sprinkle and mini chocolate chip mixture. Gently press on extra pieces wherever needed. Immediately wrap the sandwich tightly in plastic wrap and place it in the freezer. Repeat with the remaining cookies and ice cream, working in batches if necessary. Freeze for at least 3 hours before serving.