Print

Cozy Patriotic Homemade Ice Cream Sandwiches Easy Red White Blue Recipe

homemade ice cream sandwiches - featured image
Print Recipe

These homemade ice cream sandwiches feature soft, chewy cookies with creamy vanilla ice cream and festive red, white, and blue sprinkles, perfect for patriotic celebrations or any summer day.

Ingredients

Scale
  • 2 ½ cups (320 g) all-purpose flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt
  • 1 cup (225 g) unsalted butter, softened
  • ¾ cup (150 g) granulated sugar
  • ½ cup (110 g) packed brown sugar
  • 1 large egg, room temperature
  • 1 teaspoon pure vanilla extract
  • ½ cup (75 g) red, white, and blue sprinkles
  • 2 cups (480 ml) heavy cream
  • 1 cup (240 ml) whole milk
  • ¾ cup (150 g) granulated sugar
  • 2 teaspoons pure vanilla extract or vanilla bean paste
  • Pinch of salt

Instructions

  1. In a medium bowl, whisk together 2 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. Set aside.
  2. In a large bowl, beat 1 cup softened unsalted butter with ¾ cup granulated sugar and ½ cup packed brown sugar until light and fluffy, about 3-5 minutes with an electric mixer.
  3. Beat in 1 large room-temperature egg and 1 teaspoon pure vanilla extract until fully incorporated.
  4. Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Avoid overmixing.
  5. Gently fold in ½ cup red, white, and blue sprinkles, being careful not to overmix.
  6. Cover the bowl with plastic wrap and chill the dough in the fridge for at least 30 minutes.
  7. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
  8. Scoop rounded tablespoons of dough onto the baking sheet, spaced about 2 inches apart.
  9. Bake for 10-12 minutes, until edges are lightly golden but centers still look soft.
  10. Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely.
  11. In a bowl, whisk 2 cups heavy cream, 1 cup whole milk, ¾ cup granulated sugar, 2 teaspoons vanilla extract, and a pinch of salt until sugar dissolves. Chill for at least 1 hour.
  12. Pour chilled mixture into an ice cream maker and churn according to manufacturer’s instructions, about 20-25 minutes, until thick and creamy.
  13. Scoop generous spoonfuls of ice cream onto the flat side of a cookie, then top with a second cookie, pressing gently to spread the ice cream evenly.
  14. Wrap each sandwich in plastic wrap or place in an airtight container and freeze for at least 2 hours before serving.

Notes

Chill the dough for at least 30 minutes to prevent spreading and keep sprinkles from bleeding color. Use softened butter for tender cookies. If no ice cream maker is available, use a no-churn vanilla ice cream or store-bought softened vanilla ice cream. Freeze assembled sandwiches for at least 2 hours before serving. Let sandwiches sit at room temperature for 3-5 minutes if too hard to bite.

Nutrition

Keywords: ice cream sandwiches, homemade ice cream, patriotic dessert, red white blue sprinkles, Fourth of July dessert, summer treat, easy dessert

Find it online: https://tastypierecipes.com/cozy-patriotic-homemade-ice-cream-sandwiches-easy-red-white-blue-recipe/