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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


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



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
  • 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



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. 


  • 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