Funfetti Ice Cream Sandwiches recipe for #FoodieExtravaganza! Vanilla ice cream is sandwiched between two funfetti sugar cookies for a delicious and colorful treat.
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Foodie Extravaganza is where we celebrate obscure food holidays by cooking and baking together with the same ingredient or theme each month. Camilla of Culinary Adventures with Camilla is hosting this time and decided to feature Ice Cream Sandwiches! Other foods celebrated in August are Zucchini, Peaches, S’mores, Bratwurst, Lemonade, Chocolate Pecan Pie, Coffee, Rice Pudding, and Catfish.
Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you!
Funfetti Ice Cream Sandwiches
I have had a bit of a sprinkle surplus lately and these Funfetti Ice Cream Sandwiches were such a fun way to use them up! A sugar cookie sheet packed with rainbow sprinkles is used as the base to sandwich together a creamy layer of vanilla ice cream. If desired, you can add even more sprinkles around the sides of the sandwiches after cutting out the individual servings for additional color/variety.
While reviewing Beach House Baking (check out my post on the book with a recipe for Classic Ice Cream Sandwiches) a couple of years ago, I came across an easy technique for putting together homemade ice cream sandwiches. Bake the cookie layer in one large sheet, then allow it to cool and cut into two equal pieces. Whip the chilled ice cream in a stand mixer (I add it in scoops to keep from overworking the motor with one large block) fitted with a paddle attachment to give it a soft-serve consistency perfect for spreading across one cookie sheet. Top with the other cookie sheet, gently pressing to make one even layer, and freeze until solid before cutting into individual sandwiches.
I spread the cookie batter into a thin, even layer in a parchment lined 9×13″ baking sheet (make sure the edges are covered by the parchment as well). To make the cookies even thinner, you can also divide the batter evenly among two 8×8″ parchment-lined baking dishes. It took a little practice to spread the batter evenly (especially if you make the cookies even smaller by dividing the batter), but having a mini off-set spatula definitely helps.
I opted to cut the sandwiches into smaller squares for personal preference, but they can also be cut into the more classic rectangle shape. If you are not serving the Funfetti Ice Cream Sandwiches right away, wrap each rectangle/square in parchment or wax paper, secure with tape, and freeze for up to one week.
Check out what everyone else made for the event!
- Chocolate Coffee Ice Cream Sandwich by Sneha’s Recipe
- Cookie Butter Ice Cream Sandwiches by Karen’s Kitchen Stories
- Funfetti Ice Cream Sandwiches by Tara’s Multicultural Table
- Homemade Ice Cream Sandwiches by Making Miracles
- Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches by Culinary Adventures with Camilla
- Nutella with Graham Cracker Ice Cream Sandwiches by Our Good Life
- Stroopwafel Ice Cream Sandwich by Pandemonium Noshery
Funfetti Ice Cream Sandwiches Recipe
Adapted from Beach House Baking
Funfetti Ice Cream Sandwiches
- 3/4 cup unsalted butter softened at room temperature
- 3/4 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 2 teaspoons baking powder
- Pinch salt
- 2/3 cup rainbow sprinkles
- 2 quarts vanilla ice cream
- Preheat oven to 350˚F and line a 9x13 inch baking sheet with parchment.
- In the bowl of a stand mixer fitted with a paddle attachment or a large bowl, beat together the butter and sugar until light and fluffy, about 1 minute. Beat in the eggs, one at a time, followed by the vanilla extract.
- Add the flour, baking powder, and salt and mix until just incorporated with no streaks remaining. Fold in the rainbow sprinkles.
- Using a mini offset spatula, spread the batter evenly in the parchment-lined pan. Make the top as smooth as possible. Bake for 8 minutes (start checking after 6-7 minutes). Remove from oven and let cool completely in the refrigerator.
- Bake the cookie sheet in the preheated oven until set and golden, 8-10 minutes. Remove from heat and cool to room temperature before placing in the refrigerator to chill thoroughly.
- After the cookie has completely cooled, gently remove it from the pan and cut in half. Place one of the halves on a large piece of foil.
- Remove the vanilla ice cream from the freezer and place in pieces in a large mixer fitted with the paddle attachment. On low speed, mix the ice cream until smooth and creamy with the consistency of soft-serve.
- Using a spatula, spread the vanilla ice cream over the cookie half resting on the foil. Make sure the ice cream is as even as possible up to the edges of the cookie sheet.
- Carefully cover with the other cookie half and press down gently. Wrap the large sheet of foil around the edges and top of the assembled ice cream sandwich sheet, pressing gently to keep the sides even. Place in the freezer at least 3 hours to overnight to set.
- When well chilled and fully set, remove the ice cream sandwich from the freezer. If desired, trim the edges to make an even square/rectangle. Cut the ice cream cookie sheet into 8 rectangles or 12 squares. If not serving immediately, wrap each individual ice cream sandwich with parchment or wax paper to seal and freeze for up to a week.