These ice cream sandwiches are the most beautiful, messiest creation to have ever come from my kitchen. These treats are stuffed to the max with multi-colored sprinkles…just looking at them makes me giddy! Not only do these ice cream sandwiches look like a party, but they are crazy tasty, too! These would be so perfect for a summer birthday party!
Unlike some birthday cake-flavored ice creams, which can taste artificial and chemically, this ice cream tastes straight up like homemade cake batter. Ultra creamy and perfectly sweet, with hints of vanilla and plenty of birthday cake flavor…it’s just perfection. It’s sure to be a crowd pleaser!
You can definitely have fun with this recipe by adding whatever sprinkles your heart desires. If you’re making these for a birthday party, you could get pretty specific and find sprinkles that pair with your theme. There are always tons of sprinkles to choose from at Target and Kroger!
Bonus – you’ll have extra birthday cake ice cream leftover! I would recommend pairing those leftovers with a spoon. I ate this ice cream straight out of the container for breakfast one day. Good times. It’s times like this when I think of Miranda from Sex and the City and the Betty Crocker Clinic. Seriously…help me.
- ½ cup unsalted butter
- ½ cup sugar
- 1¼ cups flour
- heaping ¼ teaspoon kosher salt
- ¼ teaspoon baking soda
- ½ teaspoon vanilla
- 1 egg
- ½ tablespoon milk
- ¼ cup candy sprinkles
- 2¼ cups whole milk
- 2¼ cups heavy cream
- ¾ cups granulated sugar
- 3 egg yolks
- 1¼ cups cake mix (I used Pillsbury Funfetti cake mix)
- 1 tablespoon vanilla extract
- pinch of kosher salt
- ½ cup frosting (I used Pillsbury Funfetti frosting for the extra sprinkles included)
- ¼ cup sprinkles
- Extra sprinkles for decorating
- Bake cookies a day in advance to give them plenty of time to cool.
- Preheat oven to 350°F. Prepare baking sheets by lining with parchment paper.
- Using an electric stand mixer fitted with a paddle attachment, cream together butter and sugar in a large bowl until light and fluffy. Beat in the egg. Stir in the vanilla.
- In a separate mixing bowl, whisk together the flour, salt, and baking soda.
- Gradually add the dry mixture to the butter/sugar mixture; beat until combined. Beat in milk. Stir in sprinkles.
- Drop dough 2 teaspoons at a time about 3 inches apart onto parchment-lined baking sheets. Flatten dough with the bottom of a glass that has been sprayed with nonstick cooking spray and dipped in sugar.
- Bake for about 8 minutes, or until edges of cookies are lightly browned. Cool completely on rack.
- In a medium saucepan over medium heat, combine the sugar, cream, and milk. Stir until sugar is dissolved and the mixture comes to a simmer, then lower the temperature to medium-low.
- In a small mixing bowl, whisk together the egg yolks. Slowly drizzle in a few ladles of the hot milk mixture to temper the yolks.
- While stirring, slowly drizzle the tempered egg yolks into the saucepan with the milk mixture. Cook while stirring, making sure to scrape along the bottom as you go, until completely thickened (about a minute or so).
- Set up an ice bath with an empty medium-sized heatproof bowl set over a larger bowl containing water and ice. Place the heavy cream and bourbon in the medium bowl. Perch a mesh sieve set over top of the medium bowl.
- Pour the custard through the mesh sieve and into the medium bowl.
- Allow the ice cream base to cool in the medium bowl in the ice bath for 30 minutes, adding more ice as needed.
- After ice cream base has cooled slightly, stir in the cake mix, vanilla extract, and kosher salt into the ice cream base.
- Transfer to a large, gallon-sized Ziploc bag (I always use a ladle for this part). Seal the bag. Transfer the bag to the fridge to chill for 2-3 hours (it needs to get nice and chilled before churning). The ice cream base can be made a day in advance.
- Once your ice cream base is chilled and your churner is set up and ready to go, snip the tip of one of the corners of the Ziploc bag and pour base into churner. Churn ice cream according to manufacturer’s directions.
- A few minutes before the end of churning, stir in the frosting a few tablespoons at a time.
- Once ice cream is churned, stir in sprinkles. Transfer ice cream to a freezer container. Cover the top of the ice cream with wax paper or plastic wrap. Place lid on top of the container. Freeze until ice cream is set, about 4 hours.
- Place one large scoop of birthday cake ice cream onto the bottom of a spinkle cookie. Place another cookie on top of the ice cream scoop and press down gently until ice cream spreads to the edge of the cookies. Wrap ice cream sandwiches in wax paper and place back in freezer for 10-15 minutes (you’ll want to wrap the sandwiches and place them in the freezer as you go to prevent sandwiches from beginning to melt).
- Once sandwiches have set, remove them from the freezer and decorate the edges of the ice cream with sprinkles (see note; you can either sprinkle the sprinkles on or roll the sandwiches in the sprinkles). Wrap sandwiches back in wax paper, if desired (they can be messy!), and enjoy!
You'll have extra ice cream leftover after sandwich assembly. I enjoyed eating this on its own, but you could make a few more cookies to increase the total number of sandwiches if you'd like.
Don't add sprinkles to the outer edges of the ice cream sandwiches until right before you're ready to eat them. Otherwise, the dye from the sprinkles will begin to bleed into the ice cream and the finished product won't look as pretty.
These sandwiches are messy, so you might want to eat them with the help of a wax paper wrapper.
Cookie recipe adapted from Food.com
Ice cream recipe adapted from Food.com