It’s almost Shavuot! It’s summer! And so I’ve got dairy and ice cream and other treats on the brain these days.
We know you guys like funfetti, and goodness knows I love adding sprinkles to anything I can, like challah, cake balls, and even matzah. So, I recently dreamt up these fun and decadent ice cream cookie sandwiches perfect to serve for Shavuot this month, summer parties, or even to spoil dad with on Father’s Day. (My husband and daughter and neighbors all absolutely loved them).
One of the best parts of this dessert (aside from the colorful sprinkles) is how fast these are to whip up. The cookies take less than 20 minutes to make, and then you just fill them with store-bought vanilla ice cream. Voilá!
No patience to make your own cookies? Buy store bought and fill them with ice cream. And don’t worry about telling anyone that you didn’t bake them yourself. One note: When making ice cream cookie sandwiches, its important the cookie is on the flatter side and that the ice cream is soft enough to scoop, but not too soft, or it will be too melty to hold together.
Yields 10 cookie sandwiches
For the cookies:
½ cup unsalted butter, at room temperature
¼ cup sugar
¾ cup brown sugar
1 ½ cups unbleached all-purpose flour
¼ tsp salt
¾ tsp baking powder
½ tsp baking soda
Vanilla or chocolate ice cream
Additional sprinkles or mini m&ms
Preheat oven to 350 degrees.
In a mixer with paddle attachment or by hand, beat butter and sugars together. Add 1 egg and 1 tsp vanilla.
In separate bowl combine flour, salt, baking powder, and baking soda. Add dry ingredients to batter in 2-3 batches.
Fold in m&ms and sprinkles.
Using a cookie scoop portion out cookies onto a baking sheet lined with parchment paper or a silpat.
Bake for 12 minutes. Remove from oven and allow to sit on hot baking sheet 1 minute. Remove cookies and allow to cool completely on a drying rack. If you need to make cookie sandwiches soon, put cookies in fridge to finish cooling.
To assemble, allow ice cream to soften just slightly out of freezer for 3-5 minutes. Add around two scoops to one side of cookie. Top with other and press gently. Working quickly, cover sides with sprinkles or mini m&ms if desired. Serve immediately or put back into freezer immediately until ready to serve. Note: If your kitchen is hot (like mine was) these will melt quickly, so make sure to either serve or pop back in the freezer right away.
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