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Patriotic Mini Ice Cream Sandwiches

Patriotic ice cream sandwiches made with mini red velvet (or chocolate) cookie rounds baked until just set, then filled with vanilla ice cream and rolled in red and blue sprinkles. This easy 4th of July ice cream treat freezes into clean, stackable mini sandwiches with a festive sprinkle border.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Red velvet cake cookies
  • 1 red velvet cake mix (or chocolate) Use boxed cake mix; red velvet gives the classic patriotic look.
  • 2 large eggs
  • 0.33 cup vegetable oil Vegetable oil keeps the cookie dough tender.
Vanilla ice cream filling & sprinkle border
  • 1.5 quarts vanilla ice cream Slightly softened so it can be scooped and pressed without melting through.
  • 1 red and blue sprinkles for rolling Have extra on hand to fully cover the exposed ice cream edge.
  • 1 parchment paper and plastic wrap Parchment for baking; plastic wrap for freezing the finished sandwiches.

Equipment

  • 1 sheet pan

Method
 

Bake the mini 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 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 until the border is fully coated, then wrap each sandwich in plastic wrap.
  3. Freeze for at least 2 hours until solid before serving.

Notes

Pro tip: Freeze the baked cookies briefly before assembly so they stay firm while you press the ice cream together, then work quickly when the ice cream is slightly softened. Store sandwiches in the freezer, wrapped well, for up to 2 weeks (freeze yes). For a lighter swap, use reduced-fat vanilla ice cream for a similar texture with fewer calories.