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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches made with red velvet or chocolate cookie rounds baked to set, then sandwiched with vanilla ice cream and rolled in red-and-blue sprinkles. Freeze until solid for clean slices, with a festive border that’s clearly visible on the edges.
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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 mix or chocolate cake mix
  • 1 box Red velvet cake mix Use red velvet or chocolate; cake mix makes the cookie base.
Eggs
  • 2 large eggs Helps bind the cookie dough.
Vegetable oil
  • 0.33333333333333 cup vegetable oil Adds moisture for soft cookie rounds.
Vanilla ice cream
  • 1.5 quarts vanilla ice cream Slightly softened so it spreads cleanly between cookies.
Sprinkles
  • 1 red and blue sprinkles Use for rolling the exposed ice cream edge to create a red-white-blue border.
Parchment paper
  • 1 parchment paper Lines baking sheets to prevent sticking.
Plastic wrap
  • 1 plastic wrap Wraps each sandwich so the surface stays crisp in the freezer.

Equipment

  • 1 sheet pan

Method
 

Bake the patriotic cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Mix the cake mix, eggs, and vegetable oil until a thick dough forms.
  3. Scoop tablespoon-sized balls onto the baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set; do not overbake.
  4. Let the cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble and freeze the mini 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 so you get a festive border.
  3. Wrap each mini sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.

Notes

Pro tip: Use slightly softened ice cream (not fully melted) so it spreads just enough to seal the cookies without soaking them. Store wrapped sandwiches in the freezer up to 2 weeks; no thaw-and-refreeze—serve straight from frozen. For a dietary swap, use a reduced-fat or dairy-free vanilla ice cream alternative to lower saturated fat while keeping the same assembly method.