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Funfetti Ice Cream Sandwiches

Funfetti ice cream sandwiches with thick, golden sugar cookies and birthday cake ice cream, loaded with rainbow sprinkles inside and out. You’ll bake the cookies until just set, assemble with softened ice cream, then freeze until firm for clean, sliceable bites.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

For the funfetti cookies
  • 2.5 cup all-purpose flour
  • 1 tsp baking soda
  • 0.5 tsp baking powder
  • 0.5 tsp salt
  • 1 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract
  • 0.5 cup rainbow sprinkles plus more for rolling
  • 0.5 gallon birthday cake or vanilla ice cream, softened

Equipment

  • 1 sheet pan

Method
 

Bake the funfetti cookies
  1. Preheat oven to 375F. Whisk all-purpose flour, baking soda, baking powder, and salt in a bowl until evenly combined.
  2. Beat unsalted butter, softened and granulated sugar until fluffy. Add eggs, vanilla extract, and almond extract and beat just until smooth.
  3. Stir in the flour mixture until just combined, then gently fold in 1/2 cup rainbow sprinkles. Do not overmix or sprinkles will bleed.
  4. Scoop dough into large rounds and press flat. Bake at 375F for 10-12 minutes until edges are set, then cool completely.
Assemble and freeze
  1. Sandwich birthday cake or vanilla ice cream between two funfetti cookies. Keep the ice cream softened for easy spreading without melting the cookies.
  2. Roll the exposed ice cream edge in rainbow sprinkles. Press lightly so sprinkles adhere to the cookie edge.
  3. Freeze for at least 1 hour before serving. Chill until firm enough to bite cleanly without sliding.

Notes

Pro tip: bake the cookies only until the edges are set so they stay tender when you freeze the sandwiches. Store in an airtight container in the freezer for up to 2 months. Freezing is yes—assemble fully and freeze until solid, then wrap individually if you want grab-and-go. For a lighter swap, use reduced-fat vanilla ice cream instead of birthday cake ice cream.