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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches made with mini red velvet or chocolate cookie halves packed with vanilla ice cream and rolled in red and blue sprinkles for a festive border. These homemade ice cream sandwiches bake fast, freeze until solid, and make an easy 4th of July frozen dessert.
Prep Time 20 minutes
Cook Time 10 minutes
freezing 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260

Ingredients
  

Red velvet or chocolate cookies
  • 1 box red velvet cake mix (or chocolate)
  • 2 large eggs
  • 0.33 cup vegetable oil
  • 1 parchment paper
  • 1 plastic wrap
Vanilla ice cream
  • 1.5 quarts vanilla ice cream slightly softened
Patriotic sprinkle border
  • 1 red and blue sprinkles for rolling

Equipment

  • 1 sheet pan

Method
 

Bake the patriotic cookie rounds
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Mix cake mix, eggs, and oil together until a thick dough forms.
  3. Scoop tablespoon-sized balls onto prepared baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake.
  4. Let cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble and freeze the mini ice cream sandwiches
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie and press another cookie on top to sandwich.
  2. Roll the exposed ice cream edge in red and blue sprinkles to form a festive border.
  3. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.

Notes

For clean sprinkle edges, roll immediately after stacking the cookies while the ice cream is still slightly soft, then freeze right away. Store in the freezer (wrapped) for up to 2 weeks for best texture; freezing is recommended and these do not need thawing before serving. For a lighter option, use reduced-fat vanilla ice cream to keep the sandwich creamy while lowering calories.