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Red, White & Boom Ice Cream Sandwiches

Patriotic ice cream sandwiched between soft chocolate chip cookies and rolled in festive sprinkles. A fun frozen dessert perfect for summer celebrations.
Cuisine: American
Course: Dessert, Desserts, Party Perfect
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Prep Time 50 minutes
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Total Time 2 hours
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14
Servings 14
Chocolate chip cookie ice cream sandwiches filled with red, white, and blue ice cream and coated in patriotic sprinkles, arranged on a wooden board beside a container of Prairie Farms Red, White & Boom Ice Cream.

Ingredients:

  • 2 1/4 cups all-purpose flour
  • 1 teaspoon kosher salt
  • 1 teaspoon baking soda
  • 3/4 cup Prairie Farms Unsalted Butter room temperature
  • 3/4 cup light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg and 1 egg yolk
  • 1 tablespoon pure vanilla extract
  • 3/4 cup mini chocolate chips plus extra to top
  • 2 cartons Prairie Farms Red White & Boom Ice Cream
  • Sprinkles optional

Directions:

  • Preheat oven to 350°F and line several baking sheets with parchment paper.
  • In medium bowl, whisk together flour, salt and baking soda. Set aside.
  • In large bowl or stand mixer, beat butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.
  • Beat in egg, yolk, and vanilla extract. Scrape down sides of bowl to ensure everything is fully incorporated.
  • Add flour mixture and mix on low speed until just combined. Fold in mini chocolate chips by hand.
  • Scoop rounded portions of dough (about 2 tablespoons or 30g each) onto prepared baking sheets, spacing them about 2 inches apart. If desired, press few extra mini chocolate chips on top. You should have 24-28 cookies total.
  • Bake for 9–11 minutes. Edges should be just golden, but centers should still look slightly soft. Overbaking will lead to hard cookie once frozen.
  • Allow cookies to cool on pan for 5 minutes before transferring to wire rack. Once completely cool, transfer to freezer for at least 20 minutes before assembly.
  • Flip cooled cookie over. Top with generous scoop of ice cream. Gently spread almost to edges. Top with another cookie and press lightly in center. (Optional: Instead of scooping, let ice cream soften slightly, spread it into parchment-lined 9x13 pan about 1 inch thick, and freeze it until firm. Then, use circular cookie cutter slightly smaller than baked cookies to cut discs of ice cream.)
  • Roll exposed ice cream edges in sprinkles if desired.
  • Freeze for 1 hour. Enjoy or wrap in plastic wrap and store in freezer for up to 1 month.
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