Rainbow Cookie Ice Cream Sandwiches Recipe

Name: Rainbow Cookie Ice Cream Sandwiches
Prep time: 2 h 30 min
Total time: 4 h
Yield: 20-25 ice cream sandwiches
Ingredients: 2 and 1/4 cups (281g) all-purpose flour (spoon & leveled); 1/2 teaspoon baking powder; 1/4 teaspoon salt; 3/4 cup (170g) unsalted butter, softened to room temperature; 3/4 cup (150g) granulated sugar; 1 large egg, at room temperature; 2 teaspoons pure vanilla extract; 1/2 teaspoon almond extract (optional); 1/2 cup rainbow sprinkles (I used these); half gallon or a full gallon of ice cream (depending how much you use!)

Ingredients

2 and 1/4 cups (281g) all-purpose flour (spoon & leveled)
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup (170g) unsalted butter, softened to room temperature
3/4 cup (150g) granulated sugar
1 large egg, at room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon almond extract (optional)
1/2 cup rainbow sprinkles (I used these)
half gallon or a full gallon of ice cream (depending how much you use!)

	PREP TIME 2h30m	TOTAL TIME 4h
YIELD 20-25 ice cream sandwiches

Instructions

Whisk the flour, baking powder, and salt together in a medium bowl. Set aside.
In a large bowl using a hand mixer or a stand mixer fitted with a paddle attachment, beat the butter on medium-high speed until smooth, about 1 minute.
Add the granulated sugar and beat on medium-high speed until creamed, about 2 minutes. Add the egg, vanilla, and almond extract (if using) and beat on high speed until combined, about 1 minute. Scrape down the sides and up the bottom of the bowl and beat again as needed to combine.
Add the dry ingredients to the wet ingredients and mix on low until combined. Beat in the sprinkles. If the dough seems too soft, you can add 1 Tablespoon more flour until it is a better consistency for rolling.
Divide the dough into 2 equal parts. Roll each portion out onto a piece of parchment paper or a lightly floured silicone baking mat (I prefer the nonstick silicone mat) to about 1/4″ thickness. The rolled-out dough can be any shape, as long as it is evenly ¼-inch thick.
Stack the pieces, with parchment paper between the two, onto a baking sheet and refrigerate for at least 1-2 hours and up to 2 days. If chilling for more than a couple hours, cover the top dough piece with a single piece of parchment paper.
Once chilled, preheat oven to 350°F (177°C). Line 2 large baking sheets with parchment paper or silicone baking mats. Remove one of the dough pieces from the refrigerator and using a 2.5-inch circle cookie cutter, cut into circles. Re-roll the remaining dough and continue cutting until all is used. Repeat with 2nd dough piece.
Arrange cookies on a baking sheet 2 inches apart. Bake for 10-11 minutes, until lightly browned around the edges. Make sure you rotate the baking sheet halfway through bake time. Allow cookies to cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely before assembling ice cream sandwiches.
Assemble the sandwiches: Take a large scoop of ice cream and sandwich it between two cookies. Feel free to roll the sides in sprinkles, crushed M&Ms, chocolate chips, chopped nuts, anything! Freeze the sandwiches until ready to eat.