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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches made with baked red velvet (or chocolate) cookies and a vanilla ice cream filling. Roll the edges in red and blue sprinkles for a festive red-white-blue border that freezes up solid.
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Prep Time 20 minutes
Cook Time 10 minutes
freezing 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 330
Ingredients Equipment Method Notes

Ingredients
  

Red velvet or chocolate cake mix
  • 1 box Red velvet or chocolate cake mix Use the box mix called for in the instructions (red velvet preferred for a patriotic look).
Eggs
  • 2 large eggs
Vegetable oil
  • 0.333 cup vegetable oil
Vanilla ice cream
  • 1.5 qt vanilla ice cream Slightly softened for easy sandwiching.
Red and blue sprinkles
  • 1 red and blue sprinkles Use enough to roll the exposed ice cream edge.
Parchment paper
  • 1 parchment paper For lining baking sheets.
Plastic wrap
  • 1 plastic wrap For wrapping sandwiches before freezing.

Equipment

  • 1 sheet pan

Method
 

Bake the cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment paper (visual cue: the pans are ready for dough right away).
  2. Mix the cake mix, eggs, and vegetable oil until a thick dough forms (visual cue: the mixture holds together and looks scoopable).
  3. Scoop tablespoon-sized balls onto the prepared baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake (visual cue: edges look set but the centers still appear tender).
  4. Let the cookies cool completely on a wire rack, then freeze for 30 minutes (visual cue: cookies feel firm to the touch before assembling).
Assemble and freeze
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie and press another cookie on top to sandwich (visual cue: a thin layer of ice cream reaches the cookie edge).
  2. Roll the exposed ice cream edge in red and blue sprinkles (visual cue: the sides show a clear red-white-blue sprinkle border).
  3. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving (visual cue: sandwiches are fully firm and slice-stable when picked up).

Notes

For the neatest sprinkle border, soften the ice cream just enough to scoop and assemble quickly so the edges don’t melt. Store wrapped sandwiches in the freezer up to 2 weeks; freeze is yes. For a lighter option, use reduced-fat vanilla ice cream—texture may be slightly softer but still works for rolling the edges in sprinkles.