Soft & Chewy Funfetti Cookie Ice Cream Sandwiches

Why You Should Give This Recipe a Try

Soft & Chewy Funfetti Cookie Ice Cream Sandwiches are the ultimate little celebration snack. Chewy sugar cookies are bursting with colorful sprinkles sandwiched around your favorite ice cream. They can be wrapped individually and served one at a time or break them all out at once for a crowd. Soft & Chewy Funfetti Cookie Ice Cream Sandwiches are also a great choice for serving at a summer birthday party instead of traditional cake. 

I love making my own ice cream – even without an ice cream machine – and these are some of my favorites: Nutella-Ferrero Rocher Ice Cream, Espresso Chip Ice Cream, Cookies and Cream No Churn Ice Cream, and No Churn Strawberry Ice Cream. I even have No Churn Pumpkin Ice Cream for when the pumpkin spice craving hits but the season hasn’t begun yet.

Some of the best features of this recipe:

Texture: These cookies have a fantastic chewy texture that pairs well with ice cream.

Colorful: Use rainbow sprinkles in the batter and then as a coating on the ice cream to create a festive treat. 

Portable: Each cookie gets individually wrapped and frozen so you can get one out of the freezer when the craving hits. They are also a simple way to serve a handheld treat to a crowd. Who wouldn’t love homemade ice cream sandwiches?

Delicious cookie recipe on its own: Don’t want ice cream sandwiches? These cookies are great on their own. 

As with all my recipes, Sort & Chewy Funfetti Cookie Ice Cream Sandwiches is easy to make with no complex cookie techniques, no special equipment, and with simple ingredients you can find in any grocery store.

Recipe Ingredients

2 1/4 cup all purpose flour

1/2 tsp baking soda

1 cup butter (room temperature)

3/4 cup granulated sugar (white sugar)

1/2 cup brown sugar

1 egg and 1 egg yolk

1 tsp vanilla extract

1/2 tsp almond extract

1 cup rainbow sprinkles (divided)

​Ice cream

Helpful Tools

• Medium bowl
• Wire mesh sieve
• Dry measuring cups
• Measuring spoons
• Whisk (or fork)
• Stand mixer with paddle attachment
• Wooden spoon
• Rubber spatula
• Large baking sheet (two)
• Parchment paper
• Cookie scoop
• Drinking glass
• Circular cookie cutter (optional)
• Wire rack
• Ice cream scoop
• ​Plastic wrap
• Freezer bag
• Shallow bowl  or pie pan 

Ingredient Notes

Almond extract: I absolutely love almond extract and think it adds great flavor. You can omit it, but I highly recommend including it.

Rainbow sprinkles: Rainbow sprinkles come in all sorts of shapes. The traditional oblong ones work best here as they distribute evenly in the cookie dough and the color generally doesn’t bleed.

Ice cream: I used vanilla ice cream in these sandwiches, but you can choose one or more flavors of your choice.

Step-by-Step Instructions

1. Preheat the oven to 350 degrees Fahrenheit.

2. Line two large baking sheets with parchment paper.

3. Sift the flour into a medium bowl. Add 1/2 tsp of baking soda and whisk to combine. Set aside.

4. Add the softened butter, white sugar, and brown sugar to the bowl of a stand mixer fitted with the paddle attachment.

5. Mix on low speed for about two minutes until the butter and sugar is thoroughly creamed together.

6. Add the egg and the extra egg yolk to the sugar and butter mixture and mix on low speed until combined.

7. Add the vanilla extract and almond extract to the dough, mixing briefly.

8. Pour in the dry ingredients and mix on low speed until combined. Use a rubber spatula to scrape down the sides and up from the bottom to ensure all of the flour mixture is incorporated.

9. Remove the bowl from the stand mixer and stir in 1/2 cup rainbow sprinkles with a wooden spoon.

10. Use a cookie scoop and scoop out some of the dough. You can use a tablespoon if you don’t have a cookie scoop.

11. Place the mounds of dough on each prepared baking sheet, leaving about two inches between cookies to allow for spreading. Press down very gently with the bottom of a glass. You don’t have to press them entirely flat.

12. Bake cookies for 11 minutes until very lightly golden. If you are using two baking sheets, rotate the pans mid-way through the bake time. 

13. If you want perfectly round cookies, you can place a heat resistant glass or a round cookie cutter over each baked cookie while still warm and swirl them around.

14. Cool the cookies on the tray for about five minutes, then remove them to a wire rack to cook completely.

15. While the cookies are cooling, take the ice cream from the freezer and allow it to soften slightly.

16. Pour 1/2 cup sprinkles into a shallow bowl or glass pie pan.

17. Scoop out ice cream using a cookie scoop and place it on the inside of a cooled cookie. Top with a second cookie and press firmly. The ice cream should spread to the edges of the cookies. If ice cream spreads off of the edges, just scrape off the excess with a knife.

18. Hold the center of each cookie sandwich between your thumb and index finger and roll the sides of sandwiches in sprinkles. You made need to scoop some sprinkles up with your hand and press them into the ice cream.

19. Wrap each cookie in plastic wrap and place in the freezer.

20. Once you have finished making all of the sandwiches and have them wrapped, transfer them to a freezer bag for storage. Allow the ice cream sandwiches to firm up a bit before serving.

Check out the printable recipe card, below, for step-by-step instructions on making these Soft & Chewy Funfetti Cookie Ice Cream Sandwiches.

Storage

Store individually wrapped ice cream sandwiches in a freezer bag until ready to use.

If you need to wait a bit before filling the cookies with ice cream, store them in an airtight container at room temperature.

Tips & Tricks

Butter: If you forget to let it soften, you can gently melt butter  in the microwave meaning heat until soft. There can be some small, unmelted pieces left before using. When using softened butter, cut it in roughly tablespoon sized pieces so that it incorporates easily.

Mixing: Always mix ingredients until they are thoroughly combined – but no more than that – to preserve the texture. Mixing in the sprinkles by hand is recommended to keep them intact.

Baking: Do not over bake the cookies. 

Ice cream: Mix up the softened ice cream before using. You will notice that the outer edges approach melting while the middle is getting soft, so to avoid making a mess – well, more of a mess, stir the ice cream before scooping.

We all need a little sweet treat now and then. Here are some that I love:

Easy Chocolate Ganache Tart with Raspberry Jam 

Creamy No Bake Hot Chocolate Cheesecake with Oreo Crust

Soft Ginger Cookies with Cinnamon Marshmallow Buttercream