Funfetti Cookie Dough Ice Cream Sandwiches feature vanilla ice cream between two layers of sprinkle-studded funfetti cookie dough.
After the success of my Oatmeal Chocolate Chip Cookie Dough Ice Cream Sandwiches last week, I knew I also had to try a version with my edible funfetti sugar cookie dough, too. Good news for sprinkle lovers - this version was successful too.
These no-bake ice cream sandwiches feature two layers of an easy-to-make edible sugar cookie dough that's generously studded with sprinkles, and a layer of vanilla ice cream. To ensure that the cookie dough is safe to eat, the flour is heat-treated, and no raw eggs are used.
The result are these Funfetti Cookie Dough Ice Cream Sandwiches, which I cut into small squares for more of a snack-sized portion. Keep reading to learn how to make them.
How to Make Funfetti Cookie Dough Ice Cream Sandwiches
The first step to making these sprinkle-studded ice cream sandwiches is heat-treating the flour. This ensures safety if there's any bacterial contamination. I find that the easiest way to heat-treat flour is to microwave it - it takes only a minute or so. It's best to use an instant-read thermometer to ensure that the flour reaches the correct temperature, 160°F. Alternatively, you can heat the flour in the oven, but the risk of it burning is greater.
After heating the flour, let it cool and start prepping the rest of the dough. Use a hand mixer (or a stand mixer, or a spoon and some elbow grease) to cream together the butter and sugar. Mix in the vanilla, almond extract, and salt. When the flour is cool, mix it in as well. Stir in the sprinkles until incorporated.
Now that the edible cookie dough is ready, you can start assembling the ice cream sandwiches. First, prep an 8x8" baking pan by lining it with plastic wrap (or parchment paper or wax paper). Next, divide the cookie dough in half (use a kitchen scale to be exact). Press half of the dough into the bottom of the pan. Use an offset spatula to get the layer completely smooth.
Carefully remove this sheet of cookie dough by lifting it out by the plastic wrap. Transfer it to a cutting board or other flat surface. Repeat this process with the other half of the dough, making sure to re-line the pan with more plastic wrap first. This time, leave the dough in the pan.
Spread the ice cream over the layer of cookie dough, using the offset spatula to get into the corners. Carefully turn the first sheet of cookie dough onto the ice cream and remove the plastic wrap. Gently press the cookie dough into the ice cream to ensure no air bubbles remain.
Cover the pan with the plastic wrap you removed, put it in the freezer, and let it freeze for 2 hours. Remove the ice cream sandwiches by turning the pan onto a cutting board (if they remain stuck, run warm water over the pan, being sure not to get the ice cream sandwiches wet).
Cut the square into individual ice cream sandwiches of your desired size (8 rectangles or 16 small squares work well). Serve immediately, or place the sandwiches into an airtight container or zipper bag and return to the freezer for later.
Funfetti Cookie Dough Ice Cream Sandwiches Ingredients
- All-purpose flour - Note that flour is not safe to consume without heat-treating first, as it can be contaminated with e. Coli. Instuctions to heat-treat the flour are included in the recipe.
- Unsalted butter - Alternatively, you can use salted butter and skip the salt in the recipe
- Granulated sugar
- Vanilla extract
- Almond extract - using a combination of vanilla extract and almond extract creates that "birthday cake" flavor that's common in funfetti products.
- Kosher salt - You can skip the salt if you use salted butter instead of unsalted.
- Sprinkles - I prefer the long, cylindrical sprinkles known as long-johns as opposed to the small, round, non-pareils.
- Vanilla ice cream
Want more Funfetti recipes?
Funfetti Cookie Dough Ice Cream Sandwiches Nutrition Notes
The nutrition information in the recipe below is for one small square ice cream sandwich, as seen in the photos (the recipe will make 16 of these).
To make these ice cream sandwiches vegan and/or dairy-free, replace the butter in the cookie dough with your favorite non-dairy butter alternative, and the ice cream with your favorite vanilla non-dairy ice cream substitute.
Funfetti Cookie Dough Ice Cream Sandwiches
Equipment
Ingredients
Instructions
- Place 1 ½ cups (188 g) all-purpose flour in a microwave-safe bowl. Microwave on high in 30-second intervals, stirring after each interval until the temperature reaches at least 160°F (77°C) on an instant-read thermometer (this took me a total of 1 ½ minutes). Set the bowl aside to cool (Note: alternatively, you can spread the flour on a baking pan and bake at 300°F for 3-5 minutes, but make sure you keep an eye on it as it can burn easily).
- Using a hand mixer or spatula, cream together ¾ cups (170 g) unsalted butter and ½ cup (100 g) granulated sugar. Add 1 teaspoon vanilla extract, ½ teaspoon almond extract, and ¼ teaspoon kosher salt and mix until uniform. Add the cooled toasted flour and mix on low speed until incorporated. Fold in ¼ cup sprinkles and mix until incorporated.
- Divide the cookie dough in half (the most accurate way to do this is to use a kitchen scale). Line an 8x8" baking pan with plastic wrap, parchment paper, or wax paper and press half of the cookie dough into the pan evenly. Use your fingers or the flat bottom of a glass to press the cookie dough in, then use an offset spatula to get into the edges. Carefully lift the pressed cookie dough out of the pan and set it aside on a cutting board or another flat surface.
- Re-line the pan with plastic wrap, parchment paper, or wax paper, and press the remaining cookie dough into the pan following the same process as above. This time, leave the cookie dough there.
- Spread 1 pint (500 ml) vanilla ice cream over the layer of cookie dough, smoothing it into the corners with an offset spatula. Carefully lift the first sheet of pressed cookie dough, turn it onto the ice cream, and peel off the plastic wrap/parchment/wax paper. Gently press the cookie dough down into the ice cream.
- Cover the baking pan with plastic wrap and transfer to the freezer for at least 2 hours.
- Remove the pan from the freezer and turn over onto a large cutting board to remove the ice cream sandwiches (if they remain stuck in the pan, carefully run some warm water over the bottom of the pan, being careful not to get any water on the ice cream sandwiches). Peel off the plastic wrap/parchment/wax paper.
- Use a large knife to cut the ice cream sandwiches into your desired size (8 full-size rectangles or 16 small squares work well). Serve immediately, or place the sandwiches in an airtight container or zipper bag and return to the freezer.
Nutrition
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