Do you any family traditions? I’m not talking about the special things you do on Christmas Day or the exciting stuff you look forward to on your birthday; I’m talking about the mundane things that keep your days full and happy. Admittedly, we don’t have many (although I’m always on the hunt), but one of our favorite things to do together as a family is to watch AFV (America’s Funniest Home Videos). Although the days of Bob Saget that millennials remember (*raises hand*) are long-gone, the hilarious snippets of people falling, dogs walking on their hind legs, and toddlers saying downright hilarious things are still alive and well. Please, just give me all of the broken trampolines and babies afraid of their shadow- I AM HERE FOR IT.
After a summer of watching AFV nightly, my kids haven taken to performing the tricks, pranks, and challenges that are regularly featured on the show. The old disappearing-behind-the-blanket trick and the whipped cream challenge are two of their favorites to attempt themselves, and while cleaning whipped cream up off the floor and, oh, I don’t know, the baby’s face, are not among my very favorite things to do, I love seeing them get all into it. It’s pure and fun and all the things I remember childhood being.
These funfetti ice cream sandwiches have been another happy spot in our summer. Anything with sprinkles, ice cream, and cookies is bound to be delicious, but treats like these are a showstopper for my kids (and probably yours too!) There’s something so extra about them (Who knows- maybe it’s the sprinkles? the double cookies? the ice cream?), and when I first suggested we make them, my kids thought I was a wizard. Call me Meatloaf, because, truly, I will do anything for love.
The cookies in these funfetti ice cream sandwiches are a riff on my original funfetti cookies which continues, to this day, to be one of the most popular recipes on my site. For good reason- they’re chewy with crisp edges and have all the birthday cake flavor you’d want in a sprinkle cookie. The filling is equally simple: a no-churn funfetti ice cream loaded with sprinkles and that same nostalgic box mix cake flavor. If you’re in a time crunch, you can skip the no-churn ice cream and stick with a store-bought variety, but if you haven’t made no-churn ice cream before, this is a call to action: DO IT. It’s easy and delicious.
Tell me about your family traditions. Where do you cram sweet fun and delight into the everyday? If you are looking for a yummy and festive treat to enjoy with all the little (or big!) kids in your family, definitely consider these funfetti ice cream sandwiches. Particularly during the summer, these are bound to be a delight. Happy Friday to y’all and HAPPY BAKING!
If you like these funfetti ice cream sandwiches you should try:Print
Funfetti Ice Cream Sandwiches
These funfetti Ice Cream Sandwiches are chewy sprinkle sugar cookies stuffed with a no-churn birthday cake-flavored ice cream!
- Prep Time: 15
- Cook Time: 15
- Total Time: 360
- Yield: 12 1x
- Category: Dessert
For the ice cream:
- 2 cups (480 gm) heavy whipping cream
- 1 tablespoon clean vanilla extract
- 1 (14 ounce can) sweetened condensed milk
- 6 tablespoons of rainbow sprinkles
For the cookies:
- 12 tablespoons (170 gm) unsalted butter, at room temperature
- 1 cup (200 gm) sugar
- ½ cup (100 gm) brown sugar
- 2–1/2 teaspoons clear vanilla
- 1 large egg plus 1 large egg yolk
- 2–1/4 cups (295 gm) all-purpose flour
- 1 teaspoon baking soda
- ¾ teaspoon salt
- ½ teaspoon cream of tartar
- 1 cup (160 gm) rainbow sprinkles
To prepare the ice cream:
- Line a 9×13” or jelly roll pan with a large sheet of aluminum foil. Be sure the foil extends just beyond the sides of the pan for easy removal. Set aside.
- In a large bowl or the bowl of a stand mixer, whip the cream and clear vanilla extract on medium speed until it thickens to fluffy, stiff peaks. Fold in the sweetened condensed milk, being careful to not overwork, followed by the sprinkles. Spread it into the prepared pan. Freeze until solid, at least 6 hours but preferably overnight.
To make the cookies:
- Preheat the oven to 350 degrees. Prepare sheet pans by lining them with silicone baking mats or parchment paper.
- In a large mixing bowl or the bowl of a stand mixer, cream the butter, sugar, and brown sugar on medium speed until light and fluffy, about 2 minutes. Scrape the sides of the bowl and add the vanilla and egg, beating on low until incorporated. Add the flour, baking soda, salt, and cream of tartar, and beat on low speed just until the dry ingredients are combined. Scrape the sides of the bowl and add the sprinkles. Beat just until combined.
- Chill the dough in the fridge until it has thickened to a Play-Doh consistency- usually about 30 minutes in the fridge for me. Once chilled, scoop out 1-1/2 tablespoon sized scoops (I use a medium cookie scoop) and roll each dough ball briefly in your hands to smooth out the rough edges of dough. Place on the prepared baking sheets 2 inches apart. Bake in the preheated oven for about 11-12 minutes, or until the tops of the cookies have just begun to crack and the edges are set. They will look slightly underbaked- this will help to keep them soft even when frozen. Allow to cool on the sheet pans for about 5 minutes before removing to a cooling rack to complete cooling.
To assemble the sandwiches:
- Use a large round cookie cutter or the lip of a wide-mouth mason jar to cut out rounds of ice cream. Place in between two cookies and refreeze the sandwiches quickly. You can save the leftover edges of the ice cream in a sealable container or freezer-safe bowl. Keep the sandwiches covered while in the freezer to protect their taste.
Clear vanilla extract give these cookie that classic funfetti box cake mix flavor that we all know and love. Pure vanilla extract or vanilla bean paste can be substituted, however, the flavor will differ.