June 11, 2014

Sprinkles Ice Cream Sandwich

After the last few weeks of heat here in Florida, I can say that summer is finally here! Summertime brings with it one of my favorite treats, ice cream sandwiches. There also seems to be a lot of birthday celebrations this time of year among my family and friends, including mine! When hosting a birthday party, I always like to serve another treat along with cake in the event that someone doesn’t like cake (how can you not like cake!?) Anyway, these Sprinkles Ice Cream Sandwiches make a perfect pairing with birthday cake and are great for all ages.

Creamy Cake Batter ice cream is sandwiched between two freshly made sugar cookies. Roll in rainbow sprinkles for a treat that is not only cool on a hot summer day, but is so darling and easy to eat whether you’re in the pool or hanging out at a BBQ. The best part about this dessert is that there are no utensils, which equals no clean up. So, break out your ice cream scooper and bake some cookies–these make a delicious weekend treat!





2 cups all-purpose flour, plus more for rolling
1/2 teaspoon baking powder
1/2 teaspoon salt
1/2 cup unsalted butter, room temperature
1 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
Assorted candies, sprinkles, or colored sugars, for decorating (optional)
    In large bowl, whisk flour, baking powder, and salt. With an electric mixer, cream butter and sugar until light and fluffy. Beat in egg and vanilla. With mixer on low, gradually add flour mixture; beat until combined. Divide dough in half; flatten into disks. Wrap each in plastic; freeze until firm, at least 20 minutes, or place in a resealable plastic bag, and freeze up to 3 months (thaw in refrigerator overnight).                        

    Preheat oven to 325 degrees. Line baking sheets with parchment. Remove one dough disk; let stand 5 to 10 minutes. Roll out 1/8 inch thick between two sheets of floured parchment, dusting dough with flour as needed. Cut shapes with cookie cutters. Using a spatula, transfer to prepared baking sheets. (If dough gets soft, chill 10 minutes.) Reroll scraps; cut shapes. Repeat with remaining dough.

    Bake, rotating halfway through, until edges are golden, 10 to 18 minutes (depending on size). Cool completely on wire racks. To ice cookies, spread with the back of a spoon. Let the icing harden, about 20 minutes. Decorate as desired.

    Once cookies have cooled, sandwich one scoop of Birthday Cake flavored ice cream in-between each cookie. Pour sprinkles onto a plate and roll sandwiches in the sprinkles. Wrap sandwiches in tin foil and freeze until ready to serve.

Sugar Cookie Recipe taken from:

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