Patriotic Mini Ice Cream Sandwiches
A festive and portable summer treat featuring mini soft-baked cookies filled with creamy vanilla ice cream and rolled in patriotic red, white, and blue sprinkles. Perfect for July celebrations, BBQs, and make-ahead freezer desserts.
Equipment
- Baking sheet
- Parchment paper
- small cookie scoop (1 tbsp)
- shallow bowl for sprinkles
Ingredients
- 24 mini chocolate chip cookies (soft-baked preferred)
- 1 pint vanilla ice cream
- 1/2 cup patriotic red, white, and blue sprinkles
Instructions
- Chill a parchment-lined baking sheet in the freezer for 10 minutes. Let the ice cream sit out for 5 minutes to soften slightly.
- Place 12 cookies bottom-side up. Scoop 1 tablespoon of vanilla ice cream onto each cookie.
- Top with the remaining 12 cookies and press gently until the ice cream reaches the edges.
- Roll the exposed ice cream edges in the patriotic sprinkles until fully coated.
- Place sandwiches on the chilled baking sheet and freeze for at least 2 hours until firm.
- Serve directly from the freezer while cold and firm.
Notes
Work quickly to keep the ice cream from melting during assembly. Soft-baked cookies are best for easy biting once frozen. Store in an airtight freezer-safe container for up to 2 weeks.