Ingredients
Equipment
Method
Bake the patriotic cookie rounds
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix cake mix, eggs, and oil together until a thick dough forms.
- 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.
- Let cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble and freeze the mini ice cream sandwiches
- 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.
- Roll the exposed ice cream edge in red and blue sprinkles to form a festive border.
- 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.
