Super soft funfetti chocolate chip cookies sandwiched around creamy birthday cake no churn ice cream.

I’m not ready to let go of summer and jump into fall baking just yet. It’s still hot AF and we still need ice cream sammies, right? Right. This recipe is a mashup of the classics- chocolate chip, birthday cake, and ice cream. The cookies are super soft in the middle and crinkly and crisp on the edges, and packed with chocolate chips and rainbow sprinkles. And the ice cream is easy, creamy, and has that classic birthday cake flavor. Plus, it’s no churn, so no ice cream maker required!

What is No Churn Ice Cream?

If you follow me on IG or have read any of my previous ice cream posts, you know that I’m a no churn ice cream kinda girl. Sure, if you have the space for an ice cream maker and want to go that route, they make delicious ice cream. But if you don’t want to store yet ANOTHER appliance, and deal with the parts and the cleaning and blah blah.. no churn is what you want. It’s as simple as whipping up some fresh cream, stirring that into some sweetened condensed milk, adding in some mix ins, and freezing. Easy peasy.

The first time I tried it I was definitely skeptical. I thought “there’s absolutely no way that this is going to even come close to slow churned ice cream.” But, I was actually pleasantly surprised. It’s creamy, easy, and the flavor possibilities are really endless. Definitely check out some of my other no churn recipes like this Salted Caramel Pumpkin, and this Roasted Strawberry Cheesecake. But back to the reason you’re here … let’s make these birthday cake ice cream sandwiches.

How to Make Birthday Cake Ice Cream Sandwiches

Make the Birthday Cake Ice Cream

In a medium bowl, stir together the sweetened condensed milk, salt, vanilla, and cake batter flavor extract. Set aside. In a separate large bowl, whip the cream to stiff peaks either by hand or with a hand mixer. Take about 1 cup of the whipped cream and fold it into the sweetened condensed milk mixture. Then, take the entire sweetened condensed milk mixture and gently fold it into the whipped cream, being careful not to deflate the cream.

Line a sheet pan with parchment paper, and spread the ice cream out about 1/2″ thick using an offset spatula. Keep the ice cream as level as possible. It should almost reach the edges of the pan, but not quite. Freeze for at least 6 hours, up to overnight.

Make the Funfetti Chocolate Chip Cookies

Preheat the oven to 350 and line two cookie sheets with parchment paper. In a large bowl, whisk the melted and cooled butter with the sugars. Whisk for 2-3 minutes, until it becomes paste-like. Whisk in the vanilla and egg until well combined and smooth. In a separate bowl, whisk together the flour, baking powder, baking soda, and salt. Add the dry ingredients into the wet and fold to combine with a rubber spatula. Fold in the rainbow sprinkles and mini chocolate chips.

Use a small 1 TBSP cookie scoop to scoop the dough onto the prepared cookie sheets. They will spread as they bake so leave room in between. Bake 9-10 cookies per sheet. Bake for 6 minutes, then remove from the oven and use a 3 ¼” round cookie cutter to scoot the cookie back into a perfect circle. Simply place the cookie cutter over the hot cookie and gently swirl it around. *anything that is heat resistant, round, and just slightly larger than the cookies will work! Top cookies with extra chocolate chips and rainbow sprinkles. Let cookies cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.

Assemble the Birthday Cake Ice Cream Sandwiches

Biggest tip here is to work as quickly as possible. I like to assemble the sandwiches right before serving so that you don’t have to put the cookies in the freezer at all and they stay nice and soft. Of course, you can assemble in advance and keep them in the freezer until you’re ready to serve.

Use a round cookie or biscuit cutter that’s as close to the size of your cookies as possible to cut the ice cream. Sandwich the ice cream circles between two cookies and serve. For an extra crunch, dip the sides of the ice cream sandwiches into more rainbow sprinkles!

Birthday Cake Ice Cream Sandwiches

Author: Elizabeth Buuck
Prep Time: 30 min
Cook Time: 8
Total Time: 38 min + 6 hour freeze
Yield: 16 Ice Cream Sandwiches 1x

Print Recipe

Description

Soft and chewy chocolate chip funfetti cookies sandwiched around creamy cake batter no churn ice cream.

Ingredients

Scale

For the Vanilla Bean Ice Cream

1 Can Eagle Brand Sweetened Condensed Milk
2 TBSP Vanilla Bean Paste
2 C Heavy Cream
Pinch of Salt

For the Chocolate Chip Funfetti Cookies

1 C (2 Sticks) Unsalted Butter, melted and cooled
1 C (200 g) Light Brown Sugar
⅔ C (150g) Granulated Sugar
1 Lg Egg
2 tsp Pure Vanilla Extract
2 ½ C (230g) All Purpose Flour
1 tsp Baking Soda
1 tsp Baking Powder
½ tsp Salt
1 C (100g) Mini Semi Sweet Chocolate Chips
1 C (100g) Rainbow Sprinkles

Instructions

For the Vanilla Bean Ice Cream

In a medium mixing bowl, stir together the sweetened condensed milk, vanilla bean paste, and salt.
In a separate large bowl, add the heavy cream. Use a hand mixer to whip the cream until stiff peaks.
Take about 1 C of the whipped cream and fold it into the sweetened condensed milk mixture.
Gently fold the entire sweetened condensed milk mixture back into the remaining whipped cream.
Use an offset spatula to spread the ice cream mixture on a half sheet pan lined with parchment paper to about ½” thick. It should almost reach the edges of the pan, but not quite. Keep the top as level as possible.
Freeze at least 6 hours, up to overnight.

For the Chocolate Chip Funfetti Cookies

Preheat the oven to 350 and line two cookie sheets with parchment paper.
In a large bowl, whisk the melted and cooled butter with the sugars. Whisk for 2-3 minutes, until it becomes paste-like.
Whisk in the vanilla and egg until well combined and smooth.
In a separate bowl, whisk together the flour, baking powder, baking soda, and salt.
Add the dry ingredients into the wet and fold to combine with a rubber spatula.
Fold in the rainbow sprinkles and mini chocolate chips.
Use a 1 TBSP cookie scoop to scoop the dough onto the prepared cookie sheets. They will spread as they bake so leave room in between. Bake 9-10 cookies per sheet.
Bake for 6 minutes, then remove from the oven and use a 3 ¼” round cookie cutter to scoot the cookie back into a perfect circle. Simply place the cookie cutter over the hot cookie and gently swirl it around. *anything that is heat resistant, round, and just slightly larger than the cookies will work!
Top cookies with extra chocolate chips and rainbow sprinkles *optional
Let cookies cool on the cookie sheet for 3-4 minutes, then transfer to a cooling rack.

To Assemble

Use a 2 ¾” cookie cutter (or any cookie cutter slightly smaller than the funfetti cookies, to cut circles out of the ice cream.
Place the ice cream on one cookie, and sandwich it closed with another cookie.
Enjoy immediately or place back in the freezer until ready to serve.

Notes

Assembles ice cream sandwiches will keep in the freezer in an airtight container for up to 3 months.

Keywords: birthday cake ice cream, funfetti ice cream sandwiches, ice cream sandwich