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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches with mini red velvet or chocolate cookie “sandwiches” and vanilla ice cream, finished with a red-and-blue sprinkle border. Baked cookies set quickly at 350°F, then the assembled sandwiches freeze until solid for clean, sliceable bites.
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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: 310
Ingredients Equipment Method Notes

Ingredients
  

Red and blue sprinkles for rolling
  • 1 Red and blue sprinkles for rolling
Red velvet cake mix
  • 1 box Red velvet cake mix (or chocolate) Use red velvet for the patriotic look; chocolate also works.
Eggs
  • 2 large eggs
Vegetable oil
  • 0.33 cup vegetable oil
Vanilla ice cream
  • 1.5 quarts vanilla ice cream Slightly softened for easier scooping and sandwiching.
Parchment paper and plastic wrap
  • 1 parchment paper and plastic wrap Parchment lines the pans; plastic wrap helps prevent freezer burn.

Equipment

  • 1 sheet pan

Method
 

Bake the mini cookie sandwiches
  1. Preheat oven to 350°F and line baking sheets with parchment paper, leaving a clean, nonstick surface for the cookies.
  2. Mix cake mix, eggs, and vegetable oil together until a thick dough forms.
  3. Scoop tablespoon-sized balls onto prepared baking sheets, flatten to about 1/4-inch thick circles, and keep spacing so they bake evenly.
  4. Bake for 8–10 minutes at 350°F until set—do not overbake, so the cookies stay tender enough to sandwich.
  5. Let cookies cool completely on a wire rack until no longer warm to the touch.
  6. Freeze cookies for 30 minutes to firm them up 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 form each sandwich.
  2. Roll the exposed ice cream edge in red and blue sprinkles to create a festive colorful border.
  3. Wrap each sandwich in plastic wrap to protect the ice cream from drying out.
  4. Freeze for at least 2 hours until solid, with the ice cream firm and the sprinkle edges set before serving.

Notes

Pro tip: keep the vanilla ice cream only slightly softened—if it melts too much, the sprinkle border will slide. Store wrapped sandwiches in the freezer for up to 2 weeks; thaw briefly for a minute at room temperature for easier bites. For a dietary swap, use a gluten-free red velvet or chocolate cake mix to keep the same cookie-cake texture.