Go Back

Sugar Cookie Ice Cream Sandwiches

Sugar cookie ice cream sandwiches with pillow-thick, buttery sugar cookies and crisp edges that sandwich softened ice cream. Cut-out rounds are baked to a just-golden finish, then frozen so every bite stays tender and scoopable.
Print Recipe Pin Recipe
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: 420
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
  • 0.25 cup Rainbow sprinkles for edges
  • 0.5 gallon ice cream any flavor, softened

Equipment

  • 1 sheet pan

Method
 

Bake the sugar cookie rounds
  1. Preheat oven to 350F. Whisk all-purpose flour, baking powder, baking soda, and salt until evenly combined.
  2. Beat unsalted butter and granulated sugar until fluffy. Add eggs, vanilla extract, and almond extract and mix until smooth.
  3. Stir the flour mixture into the butter mixture until a soft dough forms. Stop as soon as no dry flour remains.
  4. Scoop dough into large rounds (3 tablespoons) and press flat on a lined sheet pan. Space them evenly so they bake into pillow-thick rounds.
  5. Bake at 350F for 10-12 minutes, until edges are just golden but centers are still soft. Cool completely before assembling.
Assemble and freeze
  1. Sandwich softened ice cream between two cookies. Roll the exposed ice cream edges in rainbow sprinkles for a crisp, colorful rim.
  2. Freeze at least 1 hour before serving. Arrange on a tray so the sandwiches set firmly without sticking.

Notes

Pro tip: bake just to the “edges set, centers soft” stage—overbaking will dry out the cookie and make the sandwich crack when you bite. Store assembled sandwiches in the freezer in an airtight container up to 2 weeks; thaw 2-3 minutes at room temperature for easier biting. Freezing is yes. For a dietary swap, use plant-based butter and a dairy-free ice cream flavor to keep the same buttery cookie texture.