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