Even though there is still skiing and snowboarding, and Mammoth Mountain just announced they will be open until sometime in August, it's also pool weather and ice cream eating weather in my opinion. And we have been selling boat loads of ice cream at the shop, and making ice cream sandwiches like crazy this past week. Ice Cream Sandwiches are so fun and easy to make, so I'm sharing a really easy recipe today! You can switch it up with any flavor of ice cream, or different Sprinkle Mixes. This recipe would be amazing with Vanilla Bean Ice Cream and the Unicorn Sprinkle Mix as well. Between the amazing ice cream flavors of Straus Family Creamery and our Sprinkle Mixes, the possibilities really are endless.
Chocolate Strawberry Sprinkle Ice Cream Sandwiches | Makes 1 Dozen Ice Cream Sandwiches
- 1 stick (113 g.) organic salted butter, softened
- 170 g. organic sugar
- ½ tsp. organic ground vanilla bean
- 2 organic large eggs
- 212 g. organic flour
- 43 g. organic Dutch cocoa
- 1 ½ tsp. baking powder
- ½ tsp. sea salt
- 40 g. organic sugar for rolling
- Straus Family Creamery Organic Strawberry Ice Cream (find here)
- Chocolate Confetti Sprinkle Mix (find here)
Preheat oven to 375 degrees.
In a small dish, add the 30 g. sugar and set aside.
In the bowl of your stand mixer fitted with paddle attachment, add the butter, sugar and vanilla bean. Mix on low until all ingredients are combined and you have no butter chunks.
Add the eggs and mix just slightly to combine.
In a separate bowl, add the cocoa, flour, sea salt and baking powder and whisk together.
Add the flour mixture to the mixing bowl and mix on low until combined.
On a cookie sheet with parchment paper, ball the cookies into 24 cookie balls and roll them in the sugar. Then flatten them just slightly so you have a round disk that is about 2.5” in diameter.
Bake for 11-12 minutes.
Once the cookies are cooled, remove ice cream from freezer.
In a bowl, add the Chocolate Confetti Sprinkle Mix.
Turn over every other cookie so they are all paired.
Using a spade, scoop a round flat scoop of ice cream onto the turned over cookies and sandwich together.
Roll the sides of the ice cream in the Chocolate Confetti Sprinkle Mix.
Store in the freezer until ready to eat.
Baker’s Note: To make these gluten free, just substitute the organic flour for 226 g. organic gluten free flour blend, our favorite is Namaste Organic Perfect Flour Blend.
High Altitude - bake at 350 degrees for 9-10 minutes