When you think of birthdays and desserts what comes to mind? Likely cake, possibly ice cream, and if you’re in the least bit sentimental maybe sprinkles of some sort? Cue: this birthday cake ice cream sandwich. Inspired by the iconic dessert served during dinner hours at Launderette in Austin, Texas, this coveted sweet treat is equal parts delicious and nostalgic.
Made with a homemade and slightly underbaked cookie for the outside portions of the sandwich, filled with vanilla ice cream (make sure and use something good quality), and topped with nonpareil sprinkles, this dessert is bound to please celebrators both young and old.
More Restaurant-Inspired Dessert Recipes
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Coconut Oreo Ice Cream
- Dark Chocolate Brownies
- Coconut Coffee Cake With Caramel Sauce
- Salty Honey Pie
Birthday Cake Ice Cream Sandwich
- 1 cup unsalted butter (2 sticks), slightly softened
- 3/4 cup dark brown sugar, packed
- 3/4 cup sugar
- 2 large eggs
- 1 tablespoon vanilla extract
- 2 1/4 cups all purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 1 tablespoon nonpareil sprinkles, plus more for garnish
- 1 half gallon vanilla ice cream
Make The Cookies
- Preheat oven to 350°F. Spray two quarter sheet pans generously on the bottom and sides with cooking spray and set aside.
- In a stand mixer cream the butter and sugars until smooth, about 1-2 minutes. Add the eggs and vanilla extract and mix until combined, about 1 minute. Add the flour, salt, and baking soda all at once and mix until just combined.
- Divide the dough between the two pans* and spread with an offset spatula until even. Sprinkle the surface with 1/2 tablespoon of the sprinkles. Bake for 10 minutes and just after you remove from the oven, sprinkle the surface with the remaining 1/2 tablespoon of sprinkles. Set aside to completely cool.
Assemble The Ice Cream Sandwiches
- Line a 9×13" pan with parchment paper, so that two of the four sides have overhang which will make it easy to remove your ice cream sandwiches from the pan once frozen.
- Use a large metal spatula to gently remove the cookies from the quarter sheet pans. Gently turn one of the cookies upside down (so that the sprinkles are face down) and nestle into the bottom of the pan.
- Using an ice cream scoop, scoop the ice cream into mounds on top of the cookie placed in the pan into a somewhat even layer. Use an offset spatula to smooth the ice cream into an even layer, running it under hot water periodically (this will make it easier to spread the ice cream).
- Place the remaining cookie sprinkle side up on top of the ice cream layer. Use the large metal spatula to gently press the sandwich into the ice cream layer. Cover and freeze for 6 hours or more.
- Once frozen solid, remove from the freezer, use the parchment to remove the assembled dessert from pan. Trim the edges until even, using a ruler or rectangle of parchment paper as your guide, and cut into 12 equal-sized ice cream sandwiches. Add extra sprinkles on top for garnish. Place back in the pan to serve later or serve immediately.
- 2 quarter sheet pans, or one half sheet pan
- 1 9×13-inch pan
- Parchment paper
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