Those cookies I talked about yesterday? As I mentioned, I made them partly because I enjoy the process of the making them. But I also had another reason, which was that I could not wait to make them into ice cream sandwiches. Sprinkles make sugar cookies better, and sandwiching delicious strawberry ice cream between them just takes them beyond.

My kids think these are pretty awesome, and the kid in me completely agrees. You can, of course, use whatever flavor of ice cream you like. I think this blackberry ice cream would also be an excellent choice. The flavor combination of the strawberry ice cream and the sugar cookies reminded me of birthday parties as a kid – the cake and ice cream combo. These are just such a fun summertime treat and a perfect way to beat the heat.

  • Yield about 15 servings


1 batch confetti sprinkle sugar cookies
About 2½-3 cups strawberry ice cream


  • 01

    Pair the cookies up by size. Place them on a baking sheet in the freezer for about 15 minutes. (A 9 x 13-inch baking dish will also work if a cookie sheet doesn’t fit easily in your freezer.) Set the ice cream out until it is slightly softened and easily scoopable. Scoop about 3 tablespoons of the ice cream onto one of the chilled cookies, sandwich with the other cookie of the pair and press down so the ice cream reaches the edges. Smooth away excess if needed. Immediately return assembled sandwiches to the chilled baking sheet and repeat with the remaining cookies. Store in an airtight container in the freezer until ready to serve. Let sit out a few minutes before serving.