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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches made with red velvet (or chocolate) cookie cakes baked, then filled with vanilla ice cream and rolled in red and blue sprinkles for a festive border. Quick bake-and-freeze method creates firm mini sandwiches that slice neatly and hold up as a summer ice cream treat.
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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: 380
Ingredients Equipment Method Notes

Ingredients
  

Red velvet or chocolate cookies
  • 1 box red velvet cake mix (or chocolate) Use the cake mix as cookie dough to bake thick, sandwich-ready cookies.
  • 2 large eggs Helps bind the cake-mix dough into scoopable cookie rounds.
  • 0.33 cup vegetable oil Adds moisture and tenderness to the mini cookie cakes.
Vanilla ice cream filling
  • 1.5 quarts vanilla ice cream Soften slightly so it spreads when assembling the sandwiches.
  • red and blue sprinkles for rolling Used to roll the exposed ice cream edge for the red-white-blue border.
  • parchment paper and plastic wrap Parchment lines the baking sheets; plastic wrap is used to wrap and freeze sandwiches.

Equipment

  • 1 sheet pan

Method
 

Bake the mini cookie rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Mix the cake mix, eggs, and vegetable oil until a thick dough forms.
  3. Scoop tablespoon-sized balls onto the baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake.
  4. Let the cookies cool completely on a wire rack, then freeze for 30 minutes.
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.
  2. Roll the exposed ice cream edge in red and blue sprinkles to create a festive border.
  3. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.

Notes

Pro tip: keep the ice cream only slightly softened—if it melts, the sprinkles won’t cling and the edges can slip. Store covered in the freezer up to 2 weeks; freezer-safe yes. For a dairy-free swap, use a dairy-free vanilla ice cream that holds a scoopable texture when softened.