Funfetti Ice Cream Sandwiches
These Funfetti Ice Cream Sandwiches are 100% homemade, from the funfetti ice cream to the cookies. You'll want to keep your freezer stocked all year round!
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Makes: 9 ice cream sandwiches
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Ingredients
Ice Cream
- 2 large eggs
- ¾ cup granulated sugar
- 2 cups heavy cream
- 1 cup whole milk
- 1 tablespoon vanilla extract
- ¾ cup rainbow sprinkles
Cookies
- ¾ cup granulated sugar
- ½ cup (1 stick) unsalted butter room temperature
- 1 large egg
- 1 tablespoon vanilla extract
- 1 ⅔ cups all-purpose flour
- ¾ teaspoon cream of tartar
- ¼ teaspoon salt
- ½ cup rainbow sprinkles
Instructions
Ice Cream
- In a large bowl, whisk eggs until they’re light and fluffy, about a minute. Slowly whisk in the sugar, a little at a time, until it’s well-blended. Continue whisking for another minute.
- Whisk in the heavy cream, milk, and vanilla. Cover bowl in plastic wrap and place in refrigerator for at least two hours and up to overnight.
- After chilling, pour mixture into ice cream maker and follow manufacturer's instructions to process. When the ice cream is almost fully processed, pour in sprinkles.
Cookies
- Preheat oven to 350 degrees and spray two 8×8 baking pans lightly with cooking spray (if you only have one 8X8 pan, you can bake cookies one at a time).
- Cream butter and sugar together in a stand mixer (or in a bowl with a hand mixer) until light and fluffy. Add egg and vanilla and mix to combine.
- In a separate bowl, whisk together the flour, baking soda, cream of tartar and salt.
- Pour the flour mixture into the wet mixture and mix until just combined, taking care not to over-mix. Gently stir in the rainbow sprinkles.
- Divide cookie dough in two and press into the bottoms of the prepared pans.
- Bake for 10-12 minutes, until edges are just browning. Remove from oven and let cookies cool in the pan.
Assembly
- Put ice cream (you'll likely only need about ¾ of it) on top of one of the cooled cookies in the pan. Remove the second cookie from its pan and press on top of the layer of ice cream. Cover in plastic wrap and place in the freezer for about 4 hours.
- Once chilled, remove from freezer and using a sharp knife, cut into 9 squares.
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