Funfetti Cookie Dough Ice Cream Sandwiches
Funfetti Cookie Dough Ice Cream Sandwiches feature vanilla ice cream between two layers of sprinkle-studded funfetti cookie dough.
Servings: 16
Calories: 216kcal
Equipment
- Kitchen scale optional, but helpful
- Plastic wrap or parchment paper or wax paper
Ingredients
- 1 1/2 cups all-purpose flour
- 3/4 cups unsalted butter softened (use a non-dairy butter alternative to make these ice cream sandwiches vegan and/or dairy-free)
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract
- 1/4 teaspoon kosher salt (skip if using salted butter)
- 1/4 cup sprinkles
- 1 pint vanilla ice cream softened (use your favorite non-dairy ice cream alternative to make these ice cream sandwiches vegan and/or dairy-free)
Instructions
- Place 1 1/2 cups 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 1/2 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 3/4 cups unsalted butter and 1/2 cup granulated sugar. Add 1 teaspoon vanilla extract, 1/2 teaspoon almond extract, and 1/4 teaspoon kosher salt and mix until uniform. Add the cooled toasted flour and mix on low speed until incorporated. Fold in 1/4 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 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
Calories: 216kcal | Carbohydrates: 25g | Protein: 2g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 36mg | Sodium: 61mg | Potassium: 75mg | Fiber: 1g | Sugar: 15g | Vitamin A: 390IU | Vitamin C: 0.2mg | Calcium: 42mg | Iron: 1mg
