Description
Cold creamy vanilla ice cream dyed red and blue peeks from between buttery sugar cookies, its crunchy, sprinkle-coated edges adding vibrant color and extra crunch to every bite.
Ingredients
- 30 mini sugar cookies
- 2 pints vanilla ice cream
- 1 teaspoon red food coloring
- 1 teaspoon blue food coloring
- 1 cup red sprinkles
- 1 cup blue sprinkles
Instructions
- Remove the vanilla ice cream from the freezer and let it soften for about 5 minutes until slightly pliable.
- Scoop half of the softened ice cream into a medium bowl and stir in the red food coloring until evenly mixed.
- Scoop the other half of the softened ice cream into a separate bowl and stir in the blue food coloring until evenly mixed.
- Transfer the colored ice creams back into their original containers or into two small airtight containers and freeze for 30 minutes to firm up.
- Pour the red sprinkles into one shallow dish and the blue sprinkles into another shallow dish.
- Place one mini sugar cookie flat-side up on a parchment-lined baking sheet, top with about 1 tablespoon of the red or blue ice cream, then press a second cookie on top to form a sandwich; repeat with remaining cookies and ice cream.
- Roll the edges of each sandwich in the matching-colored sprinkles, pressing gently so they adhere evenly.
- Freeze the assembled sandwiches for at least 1 hour before serving to ensure they hold their shape.
Notes
- Use full-fat vanilla ice cream for the creamiest texture.
- If desired, swap sugar cookies for mini chocolate cookies for a flavor twist.
- Store sandwiches in a single layer in an airtight container in the freezer.
- Let sandwiches sit at room temperature for 2 minutes before eating for easier biting.