cookie ice cream sandwiches stacked

It wouldn’t be summer if we didn’t eat a big ‘ol ice cream sandwich at least once, right? Right. Even better: adding cookies into the mix! This ice cream sandwich recipe features homemade funfetti cookies; they’re festive, delicious, and filled with rainbow sprinkles–because, well, who doesn’t love sprinkles?

finished ice cream cookie sandwiches

The trick to this cookie sandwich is using real ice cream. No-churn homemade ice cream doesn’t work as well in an ice cream sandwich recipe, because it just melts faster than regular ice cream. The other trick to these is having cookies that are just a tad underbaked! That way they’ll be nice and soft, and the perfect little house for that ice cream slab to live inside.

homemade funfetti cookies

You can always switch up the ice cream here, too! I opted for a classic: vanilla bean ice cream! But you could, of course, sub in Strawberry, Chocolate, Butter Pecan, Chocolate Chip, Cherry (my husband’s favorite!), or really any flavor that you love. Get creative!

putting together funfetti cookie and ice cream sandwiches

Oooh, you could even use Cookie Dough ice cream–now I’m annoyed that I didn’t think of that earlier! Anyway, scroll on to get the full ice cream sandwich recipe–and happy last days of summer, bakers!

finished ice cream sandwich recipe cookies

Did you try this cookie sandwich? Show us your sweet treats on Instagram @Lulus using #lovelulus–and shop our Summer Fashion for sweet looks to wear the rest of the season!

This recipe comes from our food contributor, Stephanie Simmons, of Blue Bowl. Her goal with her kitchen-tested recipes is to get you excited about cooking, show you how good food can taste, and prove that you don’t need to spend hours in the kitchen to make a good meal.

  • PREP TIME: 98 MINS
  • SERVES: 6
  • Ice Cream Sandwich Recipe

Ingredients

  • 1 stick salted butter, softened
  • 1/3 cup brown sugar, packed
  • 1/4 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 tsp white vinegar
  • ½ an egg (see note)
  • 1 cup + 2 Tbsp all-purpose flour
  • ½ tsp baking soda
  • Pinch of salt
  • 1/3 cup sprinkles

Directions

Make the Cookies:

  • Cream softened butter in a medium mixing bowl until creamy.
  • Add the sugars and mix until creamed with the butter.
  • Beat the egg in a small bowl and measure out 2 Tbsp–that’s half an egg! Reserve the other half for your breakfast scramble.
  • Mix in the vanilla, vinegar, and egg until just combined.
  • Add the flour, baking soda, and salt and mix until just combined. Mix in the sprinkles last.
  • Chill the dough in the fridge for 1 hour.

Prep the Ice Cream:

  • While the dough chills, prep the ice cream. Let a tub of vanilla ice cream sit out to soften a bit.
  • Line a half cookie sheet with parchment paper. Spread 4 cups of the ice cream in the prepared cookie sheet. Place in the freezer to freeze back up.

Bake the Cookies:

  • Preheat oven to 375 degrees. (Yes, 375.)
  • Roll cookie dough into 12 evenly-sized balls.
  • Place on two baking sheets lined with a silicone baking mat or parchment paper.
  • Bake for 8 minutes. They will look underdone–this is normal. They’ll set up as they cool, and you want them a little on the soft side for an ice cream sandwich.

Assemble Ice Cream Sandwiches:

  • Once the cookies are completely cool, take a look around your kitchen for something round that’s about the same size as your cookies–a glass, a bowl, or a round cutter. Use this to cut round pieces out of the frozen sheet of ice cream.
  • Sandwich an ice cream round between two cookies, and dig in! (Store leftovers in an airtight container in the freezer for a week.)