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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches with red velvet (or chocolate) cookie halves and a thick vanilla ice cream center, finished by rolling the edges in red and blue sprinkles for a festive border. These homemade ice cream sandwiches bake quickly, then freeze until perfectly solid.
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Prep Time 20 minutes
Cook Time 10 minutes
Freezing 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Red velvet or chocolate cake mix
  • 1 box Red velvet cake mix Use red velvet or chocolate cake mix.
Eggs
  • 2 large eggs
Vegetable oil
  • 0.333 cup vegetable oil
Vanilla ice cream
  • 1.5 quarts vanilla ice cream Slightly softened before assembling.
Sprinkles
  • red and blue sprinkles For rolling the exposed ice cream edge.
Parchment paper
  • parchment paper For lining baking sheets.
Plastic wrap
  • plastic wrap For wrapping sandwiches before freezing.

Equipment

  • 1 sheet pan

Method
 

Bake the patriotic cookie rounds
  1. Preheat oven to 350°F and line baking sheets with parchment paper.
  2. Mix cake mix, eggs, and oil together until a thick dough forms.
  3. Scoop tablespoon-sized balls onto prepared baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake.
  4. Let cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble mini ice cream sandwiches
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie and press another cookie on top to sandwich.
  2. Roll the exposed ice cream edge in red and blue sprinkles to form a colorful border.
  3. Wrap each sandwich in plastic wrap, then freeze for at least 2 hours until solid before serving.

Notes

For clean, even borders, freeze the cookie tops just long enough to firm up, then assemble quickly so the ice cream doesn’t melt before rolling in sprinkles. Store wrapped sandwiches in the freezer up to 2 weeks; they freeze well with no thawing needed for best texture. For a dairy-free option, use a vanilla dairy-free ice cream in the same softened-to-assemble state.