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Flavorful Star-Spangled Ice Cream Cookie Sandwiches

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These easy summer ice cream cookie sandwiches combine soft, slightly crisp sugar cookies with creamy vanilla bean ice cream and fresh berries for a festive and delicious handheld treat.

Ingredients

Scale
  • 2 ½ cups all-purpose flour (315 g)
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup unsalted butter, softened (227 g)
  • ¾ cup granulated sugar (150 g)
  • ½ cup packed brown sugar (100 g)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • ½ cup red, white, and blue sprinkles (optional)
  • 1 quart vanilla bean ice cream (946 ml)
  • 1 cup fresh strawberries, sliced
  • 1 cup fresh blueberries

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together 2 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Set aside.
  3. In a large bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-4 minutes.
  4. Beat in 2 large eggs, one at a time, then stir in 2 teaspoons pure vanilla extract until just combined.
  5. Gradually add the flour mixture to the wet ingredients, mixing just until incorporated. Avoid overmixing.
  6. Gently fold in ½ cup red, white, and blue sprinkles. Reserve some sprinkles for topping if desired.
  7. Cover the dough and refrigerate for at least 30 minutes.
  8. Scoop dough using a tablespoon or small cookie scoop onto baking sheets, spacing about 2 inches apart. Press a few extra sprinkles on top.
  9. Bake for 10-12 minutes or until edges are golden but centers remain soft.
  10. Let cookies cool on the baking sheets for 5 minutes before transferring to wire racks to cool completely.
  11. While cookies cool, slice 1 cup strawberries and combine with 1 cup blueberries. Soften 1 quart vanilla bean ice cream at room temperature for about 5 minutes, then gently fold in the berries.
  12. Scoop about ¼ cup (60 ml) of ice cream mixture onto the flat side of one cookie. Top with another cookie, pressing gently to spread the ice cream evenly.
  13. Wrap each sandwich individually in plastic wrap and freeze for at least 2 hours before serving.

Notes

Chill dough thoroughly to prevent spreading and develop flavor. Do not overbake cookies; edges should be golden and centers soft. Use quality vanilla bean ice cream for best texture. Soften ice cream for 5-7 minutes before assembling to keep sandwiches neat. Wrap sandwiches individually to prevent freezer burn. Cookies must be completely cooled before assembling to avoid melting ice cream.

Nutrition

Keywords: ice cream cookie sandwiches, summer dessert, patriotic dessert, Fourth of July dessert, easy ice cream sandwiches, star-spangled dessert

Find it online: https://zorbmeal.com/flavorful-star-spangled-ice-cream-cookie-sandwiches-easy-summer-recipe/