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Birthday Cake Ice Cream Sandwich

Brooke Eliason
Servings: 12 servings
Prep Time: 20 minutes
Cook Time: 10 minutes
Freeze Time: 6 hours
Total Time: 6 hours 30 minutes
Inspired by Launderette in Austin, Texas, this birthday cake ice cream sandwich is equal parts delicious and nostalgic.

Ingredients 

  • 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

Instructions

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 9x13" 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.

Equipment

  • 2 quarter sheet pans, or one half sheet pan
  • 1 9x13-inch pan
  • Parchment paper

Notes

*If you don't have two quarter sheet pans (ideal for this recipe) you can use one half sheet pan and cut the cookie down the middle after baking. 
- In addition to liberally spraying the quarter sheet pans with cooking spray, you can line each of them with parchment paper which will make it easier to remove the cookie layer once baked. Be warned that this will make spreading the cookie dough significantly more challenging and will take longer.