Birthday Cake Cookie Ice Cream Sandwiches

There is nothing better than the perfect cookie recipe… except a cookie sandwich held together by ice cream! These super fun sweet treats combine deliciously soft and chewy funfetti cookies with your favourite flavour of ice cream for the ultimate sando experience!

I scream! You scream! We ALL scream for ice cream… sandwiches! Our Birthday Cake Cookie Ice Cream Sandwiches are the perfect treat to indulge in and add a sprinkle of fun to any occasion! Picture your fav flavour of ice cream, sandwiched between two soft and chewy sprinkle-filled cookies, rolled in a sweet or salty treat of your choice, creating an easy homemade delight. Even if you don’t have a birthday coming up, don’t let this stop you … It’s somebody’s birthday somewhere, right? 

The cookies are incredibly important to an ice cream sandwich as they are what keeps it altogether. The key is that the cookies need to be soft enough to ensure that you are able to bite through the whole sandwich. Sorry crispy cookie lovers, you’ll have to trust us on this one or you’ll be making quite the crumbly mess (how embarrassing!). Our Birthday Cake Cookies bring soft AND chewy to the table! They are loaded with sprinkles, and it is a well-known fact that rainbows make everything taste better. They also deliver a fun sense of nostalgia, and the essential birthday cake vanilla flavour. Now if you are just in the mood for a quick snack, forget about the ice cream and enjoy a cookie or two, because they are just as good on their own!

For the ice cream, we’re leaving it up to you. We used bubblegum pints from Honey’s, a premium plant-based ice cream shop in Toronto (that we can’t get enough of!), but any brand works! The ice cream component is super customizable so that everyone can have their favourite ice cream, satisfying the basic choco and vanilla lovers to the extravagant sea salted caramel queens!

Try this recipe, and don’t forget to share your creations @smallkitchenbigplates

Birthday Cake Cookie Ice Cream Sandwiches

• Servings: 6 sandwiches (12 cookies)
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Time: 1 hour plus 1 hour chill time
• Print

There is nothing better than the perfect cookie recipe… except a cookie sandwich held together by ice cream! These super fun sweet treats combine deliciously soft and chewy funfetti cookies with your favourite flavour of ice cream for the ultimate sando experience!

Birthday Cake Cookies
• 2 tablespoons ground flax + 6 tablespoons water
• 1 cup cold vegan butter, cubed
• 1 ½ cup white sugar
• ½ cup brown sugar
• 1 teaspoon vanilla extract or ½ teaspoon vanilla paste
• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon salt
• Rainbow sprinkles

Assembly
• 2 pints (4 cups) of your fav vegan ice cream
• Toppings of your choice (choco chips, sprinkles, crushed oreos, crushed nuts)

Instructions

1. Preheat the oven to 350°F (177°C) and line two baking sheets with a silicone mat.
2. Make the birthday cake cookie. In a small bowl, stir together the ground flax and water and set aside to thicken for 10 minutes. With a stand mixer or by hand, cream together the butter and sugars until light and fluffy; Add in flax mixture and vanilla, stir to combine. Sift in the flour, baking soda, and salt and mix until just combined. Gently fold in the sprinkles.
3. Scoop out 12 cookies and bake in the oven for 12-15 minutes or until the edges are lightly golden-brown. Remove from the oven and wait 5 minutes before transferring them to a wire rack to cool completely.
4. Add your desired toppings, if using, to a shallow dish.
5. To assemble the birthday cake cookies, lay six of the cookies bottom side up on the baking sheet or your work surface. Scoop a heaping half cup of ice cream onto each cookie and top with another cookie. Gently press the cookies together to ensure that the ice cream pushes right to the edges, especially if you are rolling in toppings.
6. If using optional toppings, take each sandwich and roll the edges in the shallow dish to cover completely.
7. Chill for one hour in the freezer to allow the ice cream to firm up again and then enjoy immediately or keep in an air-tight container in the freezer.

Notes

1. If you only have one baking sheet or tray, you can bake the cookies in two batches. Just be sure to place the remaining batter in the fridge while the first batch bakes.
2. We find some vegan ice creams to be very firm when you remove them from the freezer, so you may have to let it sit out for 5 minutes before scooping.