Birthday cake ice cream sandwiches are a fun dessert for all ages! Ice cream is sandwiched between two sprinkle sugar cookies for an easy homemade treat.
Tomorrow is my birthday! To celebrate my special day, I made birthday cake ice cream sandwiches. They are an easy and fun dessert to make no matter how old you are turning!
Every year I make a festive dessert that always includes sprinkles. I’ve made baked birthday donuts, funfetti cake dip, no-bake birthday cake truffles (just to name a few). And this year is no different. These ice cream sandwiches are covered in sprinkles!
They looked so good even Hudson wanted a bite 😉 Instead he got homemade dog treats.
When it comes to dessert, I am legit like a child. My two favorite sweets are cookies and ice cream. Yeah, cheesecake is good and I like the occasional key lime pie, but I like good ole fashioned sweets.
Maybe it’s the nostalgia, or maybe it’s because I can’t say no to ice cream… when that creamy dessert is sandwiched between two cookies, my mouth starts watering. Hand over the ice cream sandwich!
Birthday cake ice cream sandwiches are super easy to make. I used my sprinkle sugar cookie recipe and simply sandwiched vanilla ice cream in the center. It’s amazing what a difference homemade cookies make in ice cream sandwiches!
These cookies are chewy and packed with the best flavor. The recipe calls for a whole tablespoon of pure vanilla extract, an egg yolk and rainbow sprinkles—all the key ingredients for birthday cake flavor.
If you have a good ice cream shop nearby, I suggest getting ice cream there. Just like the cookies, homemade ice cream makes a world of difference. I used classic vanilla in my ice cream sandwiches, but you if you are a big lover of cake batter flavor, spring for the birthday cake ice cream.
On birthdays you should indulge in the very best dessert so make that ice cream extra creamy. And the more sprinkles the better!
One vital step in making homemade ice cream sandwiches is to freeze the cookies before sandwiching ice cream in the center. The frozen cookies will hold better when you press hard ice cream between two. If the cookies are room temperature, they will lose their form with the pressure of your hands.
Birthday cake ice cream sandwiches is my idea of the perfect dessert on my special day. My two favorite sweets are sandwiched together and covered in sprinkles—what more could I ask for?!
Birthday Cake Ice Cream Sandwiches
- 2 cups (240 g) all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 10 tablespoons (142 g) unsalted butter, room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 tablespoon vanilla extract
- 1 cup (80 g) rainbow-colored sprinkles, separated
- 1/2 gallon vanilla ice cream or flavor of your choice
Sprinkle Sugar Cookies
- Line sheet pan with parchment paper or silicone baking mat. Set aside.
- In medium bowl, whisk together flour, salt and baking powder. Set aside.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat on medium speed the butter and sugar until light and fluffy, about four minutes. Add egg, egg yolk and vanilla and mix until combined, about 30 seconds.
- With the mixer on low, slowly add the flour mixture to the dough. Careful not to over beat. Add 1/2 cup sprinkles and mix until incorporated.
- Scoop about two tablespoons of dough and roll them into balls. Place onto prepared sheet pan, about 3 inches apart. Use the palm of your hand to lightly press down each ball of dough so they form a disc about 3-inches in diameter and 1/2-inch thick. Cover with plastic wrap and chill for 30 minutes (the chilling makes the cookies chewy!)
- Preheat oven to 350° F. Remove cookies from the refrigerator, remove plastic wrap and place cookie sheet in the oven. Bake until edges just start turning golden, about 10-12 minutes.
- Let cookies cool on pan for 5 minutes before transferring to a wire rack to cool completely. Transfer cookies to the freezer for 20 to 30 minutes, or until hard.
- When ready to assemble, match the cookies up in pairs so they are more or less the same size.
- Scoop half a cup (one scoop) of ice cream and place on one cookie. Take another cookie and, using the palms of your hands, press the cookies closer to each other until the ice cream reaches the cookie edges.
- Roll the side of the ice cream sandwich in remaining 1/2 cup sprinkles and place on a plate. Repeat with remaining cookies.
- Freeze the ice cream sandwiches for 30 more minutes or until the sprinkles are set and the ice cream adheres to the cookies.