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July 4th Ice Cream Sandwiches
Vanilla ice cream is sandwiched between sweet red, white, and blue sprinkle-encrusted sugar cookies for a dessert that's perfect for the Fourth of July!
👥 12 Servings⏱️ Prep & Cook: 2h⏳ Prep: 20 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●bowl
- ●whisk
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat the oven to 350˚ and line 2 baking sheets with parchment paper. Pour the sprinkles into a small shallow bowl. Whisk together the flour, baking powder and salt in a large bowl.
2
In another large bowl, beat the butter and sugar with a mixer on medium-high speed until light and fluffy, about ⏱️ 5 minutes. Beat in the egg and vanilla. Add the flour mixture and beat on low speed until just combined.
large egg1
3
Roll the dough into 1¼-inch balls (about 24). Flatten each cookie with the palm of your hand into a 2-inch disk. Press the dough into the sprinkles to coat the top side and round edges; do not coat the bottom.
4
Arrange about half of the cookies on the prepared baking sheets, spacing them about 2 inches apart. Bake until the cookies are set and the bottom edges just start turning golden, about ⏱️ 12 minutes. Let cool ⏱️ 5 minutes on the pans, then remove to racks to cool completely. Bake the remaining cookies.
5
Line a separate baking sheet with parchment paper. Scoop about ½ cup ice cream onto the bottom of a cookie and place another cookie on top, sprinkle-side up. Gently press together to spread the ice cream to the edges. Place the ice cream sandwich on the baking sheet and transfer to the freezer. Repeat with the remaining cookies and ice cream and freeze at least ⏱️ 1 hour before serving, or wrap each sandwich in plastic wrap and freeze for up to 1 month.
Nutrition Facts
calories
503 Calories
fat Content
23 g
fiber Content
1 g
sugar Content
47 g
sodium Content
348 mg
protein Content
6 g
trans Fat Content
1 g
cholesterol Content
85 mg
carbohydrate Content
68 g
saturated Fat Content
14 g
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