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Sugar Cookie Ice Cream Sandwiches

Sugar cookie ice cream sandwiches with pillow-thick cutout-style cookies and crisp edges. Soft, buttery sugar cookies bake at 350°F, then sandwich colorful softened ice cream and freeze until firm.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 37 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

For the sugar cookies
  • 3 cup all-purpose flour
  • 1 tsp baking powder
  • 0.5 tsp baking soda
  • 0.5 tsp salt
  • 1 lb unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 0.5 tsp almond extract
  • 1 Rainbow sprinkles for edges
  • 0.5 gallon any ice cream flavor, softened

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookies
  1. Preheat the oven to 350°F. Whisk all-purpose flour, baking powder, baking soda, and salt in a bowl until evenly combined.
  2. Beat softened unsalted butter and granulated sugar until fluffy, about 2-3 minutes. Add eggs, vanilla extract, and almond extract and beat again until smooth.
  3. Stir the flour mixture into the butter mixture to form a soft dough. Stop mixing as soon as no dry streaks remain.
  4. Scoop the dough into large rounds (about 3 tablespoons each) and press flat on a lined sheet pan. Leave a little space between cookies for spreading.
  5. Bake at 350°F for 10-12 minutes, until edges are just golden but centers are still soft. Let cookies cool completely on the pan.
Assemble and freeze
  1. Scoop the softened ice cream and sandwich it between two cooled cookies. Press gently so the filling reaches the edges without squeezing out.
  2. Roll the exposed ice cream edges in rainbow sprinkles so the outside looks like a bakery-style frozen sandwich. Place sandwiches back on the sheet pan.
  3. Freeze for at least 1 hour before serving. Keep frozen until ready to enjoy for clean slices and sturdy bites.

Notes

Pro tip: Keep the cookies slightly underbaked so the centers stay tender after freezing; they should look lightly golden at the edges, not browned overall. Store assembled sandwiches in the freezer in an airtight container for up to 2 weeks; freezing is yes. For a swap, use vanilla ice cream or a dairy-free ice cream of your choice for a dairy-free version with the same cookie technique.