Milk Chocolate Confetti Cookie Ice Cream Sandwiches Recipe
Soft and chewy milk chocolate confetti cookies filled with creamy vanilla ice cream and rolled in colorful sprinkles and mini chocolate chips. These festive homemade ice cream sandwiches are a fun, easy-to-customize dessert perfect for summer or celebrations!
Servings: 12 sandwiches
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.