Imagine the joy of a birthday cake combined with the refreshing coolness of ice cream, all in a fun, handheld package! These Birthday Cake Ice Cream Sandwiches are a celebration in themselves. Featuring soft, chewy sugar cookies packed with colorful sprinkles, sandwiching a generous scoop of creamy birthday cake ice cream, they’re the ultimate festive treat. Perfect for birthdays, summer gatherings, or any time you want to bring a smile to someone’s face, they’re easy to make and guaranteed to be a hit!
Why I Love This Recipe
I’m a huge fan of desserts that are both incredibly fun and irresistibly delicious, and these Ice Cream Sandwiches absolutely nail it! What I truly adore is the way they capture the nostalgia and excitement of birthday cake in a refreshing, handheld format. The chewy, sprinkle-filled sugar cookies are the perfect complement to the creamy birthday cake ice cream, creating a symphony of textures and a burst of celebratory flavor in every bite. They feel incredibly joyful and special, yet they’re surprisingly easy to assemble, making them a fantastic, fuss-free option for any party or sweet craving. They truly are a party on a plate, or rather, in your hand!
Ingredients:
- For the Cookies:
- ½ cup (1 stick) unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ cups all-purpose flour
- 1 tsp baking powder
- ¼ tsp salt
- ¼ cup rainbow sprinkles (jimmie-style or confetti)
- For the Filling:
- 1 ½ quarts birthday cake ice cream, slightly softened (or vanilla ice cream with extra sprinkles)
Swaps and Notes
- Butter (Cookies): Use unsalted butter, softened to room temperature, for proper creaming with the sugar.
- Sprinkles (Cookies): Rainbow jimmie-style sprinkles or confetti sprinkles are best for the “birthday cake” look and feel. Avoid nonpareils, as their color can bleed into the dough during baking.
- Vanilla Extract: Use pure vanilla extract for the best flavor in the cookies. A touch of almond extract (about ¼ tsp) can enhance the “bakery cake” flavor.
- Ice Cream: Birthday cake ice cream is ideal for this recipe. If you can’t find it, use vanilla ice cream and stir in an extra ¼ cup of rainbow sprinkles (and maybe a drop of yellow food coloring for a cake batter look) before assembling the sandwiches.
- Cookie Texture: This recipe yields a cookie that’s sturdy enough to hold the ice cream but still soft and chewy when cold.
- Cookie Size: The recipe will yield cookies that are a good size for sandwiches. You can adjust the size of the scooped dough based on your preference for smaller or larger sandwiches.
Instructions:
1. Prepare Cookie Dough: In a large mixing bowl, using an electric mixer, cream together the ½ cup softened unsalted butter and 1 cup granulated sugar until light and fluffy, about 2-3 minutes. Beat in the 1 large egg and 1 teaspoon vanilla extract until well combined. In a separate medium bowl, whisk together the 1 ½ cups all-purpose flour, 1 teaspoon baking powder, and ¼ teaspoon salt. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix. Gently fold in the ¼ cup rainbow sprinkles until evenly distributed. Cover the dough and chill in the refrigerator for at least 30 minutes (or up to 1 hour). This helps prevent spreading during baking.
2. Bake Cookies: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper. Scoop rounded tablespoons of cookie dough onto the prepared baking sheet, leaving about 2 inches between them. These cookies will serve as the top and bottom of your sandwiches. Bake for 8-10 minutes, or until the edges are lightly golden brown and the centers are set. The cookies should still be slightly soft when you remove them from the oven. Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. It’s crucial that the cookies are completely cool before assembling the sandwiches.
3. Prepare Ice Cream: Take the 1 ½ quarts birthday cake ice cream out of the freezer and let it sit at room temperature for about 10-15 minutes to soften slightly. It should be pliable enough to scoop and spread, but not melted.
4. Assemble Sandwiches: Once the cookies are completely cool, choose two cookies of similar size for each sandwich. Place one cookie, flat side up, on your work surface. Scoop a generous amount of the slightly softened birthday cake ice cream onto the center of the cookie. Use an offset spatula or the back of a spoon to gently spread the ice cream to the edges. Place a second cookie on top, flat side down, and gently press down to create a sandwich. The ice cream will spread to the edges. Smooth the edges of the ice cream with an clean offset spatula if desired, or roll the edges in extra sprinkles for a fun finish.
5. Freeze & Serve: Place the assembled ice cream sandwiches on a baking sheet lined with parchment paper. Freeze for at least 1-2 hours, or until the ice cream is firm. This ensures they hold their shape and are ready to enjoy. Serve firm and enjoy your festive Homemade Birthday Cake Ice Cream Sandwiches!
Tips for Success
- Chill Cookie Dough: Chilling the dough helps prevent the cookies from spreading too much, ensuring a thicker, chewier cookie for the sandwich.
- Don’t Overbake Cookies: Bake just until golden around the edges and set. Slightly underbaked cookies will be chewier once frozen.
- Soften Ice Cream Slightly: This makes it much easier to scoop and spread without damaging the cookies.
- Work Quickly: Once the ice cream is softened, work quickly to assemble the sandwiches before it melts too much.
- Freeze Until Firm: Freezing the assembled sandwiches until firm is crucial for them to hold their shape and prevent messiness.
- Sprinkle Smart: Use jimmie-style or confetti sprinkles that hold their color and shape well during baking.
Serving Suggestions and Pairings
These Birthday Cake Ice Cream Sandwiches are a perfect standalone frozen dessert for any celebration or just a fun summer day.
- Birthday Parties: A fantastic, unique alternative to traditional birthday cake, easy to serve and eat.
- Summer Gatherings: Perfect for barbecues, pool parties, or picnics.
- Dessert Bar: Offer as part of a dessert bar with other fun treats.
- Coffee or Tea: Enjoy with a cold brew or iced tea on a hot afternoon.
- For other delightful no-bake or cookie-based desserts from Chefmaniac, check out:
- This Easy Ice Cream Sandwich Cake Is My Favorite No-Bake Summer Dessert (for a similar concept in cake form!)
- These Chocolate Chip Cookie Dough Brownie Bombs Are My Favorite Sweet Obsession
- The Best Peanut Butter Brownies I’ve Ever Made (and I’ve Made a Lot)
- These Caramel Apple Pie Cookies Are My Favorite Fall Treat in Bite-Sized Form
- These Chocolate Chip Cookie Bites Are My Favorite Little Treat to Bake Anytime
Storage and Leftover Tips
These ice cream sandwiches are excellent for making ahead and storing in the freezer.
- Freezing (Assembled): Once completely firm, wrap each individual ice cream sandwich tightly in plastic wrap, then place them in a freezer-safe airtight container or a heavy-duty freezer bag. They can be stored in the freezer for up to 1 month.
- Thawing: No thawing needed! Enjoy them directly from the freezer.
- Cookie Dough: Unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.
Final Thoughts
These Homemade Birthday Cake Ice Cream Sandwiches are a truly delightful and festive way to celebrate any occasion. With their chewy, sprinkle-filled cookies and creamy birthday cake ice cream, they’re a perfect combination of classic flavors in a fun, handheld format. Get ready to bring smiles and joy with every delicious, frozen bite!
What are your favorite creative ice cream sandwich combinations, or do you have a secret for perfecting your homemade cookies? Share your insights and tips in the comments below, and don’t forget to follow Chefmaniac for more exciting and delicious recipes!
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