Confetti Ice Cream Cookie Sandwiches
These Confetti Ice Cream Cookie Sandwiches are the perfect summer dessert! This recipes makes 14-16 cookies that ultimately will make 7-8 ice cream sandwiches. Have fun with rolling these in whatever toppings you like!
Servings: 8 ice cream sandwiches
Ingredients
For the cookies:
- ½ cup salted butter, melted
- ¾ cup granulated sugar
- 2 tsp vanilla extract
- 1 egg
- 1 egg yolk
- 2 cups all-purpose flour
- 1 tsp corn starch
- 1 tsp baking powder
- ½ tsp baking soda
- ¼ tsp kosher salt
- ½ cup rainbow sprinkles or confetti quins
For assembly:
- 2 ½ cups vanilla ice cream
- extra sprinkles or mini chocolate chips to decorate
Instructions
For the cookie:
- In a stand mixer combine melted butter, granulated sugar and vanilla. Beat for 1 minute. With the mixer on low add in the egg and egg yolk and mix until just combined. On the lowest speed add the flour, baking powder, baking soda, corn starch, and salt. Mix until just combined. Remove the bowl from the stand and stir in the sprinkles by hand. Cover and refrigerate for at least 24 hours but up to 3 days
- When the dough has chilled, remove from the refrigerator and preheat the oven to 325°. Line a baking sheet with parchment paper and measure out 14-16 even cookies, about 2 tbsp of dough each. *See notes for more information. Roll into a ball and pace at least 1 inch apart. Bake for 10 minutes or until just baked. Do not over bake or these cookies won't be soft enough! TI like to pull them when they look underdone, but remove the cookies from the oven and let them sit on the baking sheet for 5 additional minutes where they will continue to bake. After 5 minutes place them on a cookie rack to cool completely. Once the cookies have completely cooled you can assemble!
For assembly:
- Sometimes to make assembly easier I will pop the cooled cookies into the freezer for 30 minutes. This will make them sturdier and easy to fill! Remove the ice cream from the freezer and scoop the amount of ice cream you'd like in the center (I typically use about ½ cup per cookie). Make sure you move quickly! Before serving or returning to the refrigerator, pour the sprinkles or mini chocolate chips into a 1 inch line on a plate. Roll the ice cream part of cookies in the toppings. Serve immediately or return to the refrigerator until serving. These are best the first day but can be covered and eaten for up to 3 days!
Notes
- This recipe will make anywhere from 7-8 ice cream sandwiches (14 - 16 cookies) based on how large you make the them. I typically make the dough balls a little larger than I would a normal cookie, using about 2 tablespoons of dough.