These funfetti ice cream sandwiches use chewy vanilla sugar cookie bars filled with funfetti no churn ice cream and are the perfect easy to make summer treat. This post is sponsored by Eagle Brand®. Thank you for supporting the brands that make Buuck Farms Bakery possible.
Everybody loves an ice cream sandwich – portable ice cream wrapped up in cookie blankets – what’s not to love? This version features vanilla sugar cookie bars that are easy to make, and easily hold their shape while staying soft and chewy and a super easy no churn ice cream that’s packed with rainbow sprinkles.
What’s No Churn Ice Cream?
When making ice cream at home, you have a couple options:
- Use an Ice Cream Maker – while this is a great option that makes delicious and creamy ice cream, it’s one more appliance you have to store and not everyone has or wants one. This usually requires making a custard, churning the ice cream in the ice cream maker, and then freezing the ice cream overnight.
- Make No Churn Ice Cream – A super simple mix of cream and Eagle Brand® Sweetened Condensed Milk plus whatever flavors and mix ins you’re feeling and a little freezer time. It really couldn’t be more simple and the flavor combinations are endless.
How to Make Sugar Cookie Funfetti Ice Cream Sandwiches
Make the Funfetti No Churn Ice Cream
In a medium mixing bowl, stir together the sweetened condensed milk and vanilla. Set aside. In a separate large bowl whip the cream until stiff peaks. You can do it by hand with a whisk, with a hand mixer, or in the bowl of a stand mixer with the whisk attachment. You want to whip it until you can hold the whisk up and there is a point that doesn’t bend.
Once the cream is whipped to stiff peaks, take 1 C and fold it into the sweetened condensed milk. Then, take the entire sweetened condensed milk mixture and fold it into the remaining whipped cream, being careful not to deflate the whipped cream. Any time you want to combine something with whipped cream, it’s best to “sacrifice” a little of the whipped cream into the other ingredient. It will help to achieve the best texture and prevent the whipped cream from deflating. Once well combined, fold in the rainbow sprinkles.
Line a half sheet pan with parchment paper and use an offset spatula to spread the ice cream into an even layer about 1/2″ thick. Try to keep the shape as close to a rectangle as possible. It shouldn’t quite reach the edge of the sheet pan, leave about 1″ around the edges. Freeze for at least 6 hours, up to overnight.
Make the Sugar Cookie Bars
Preheat the oven to 350 degrees and spray a full sized sheet pan with nonstick spray – I prefer to use one that contains flour. In the bowl of a stand mixer with the paddle attachment, cream the butter and sugars for 3 minutes, until lightened in color and fluffy. Scrape down the bottom and sides of the bowl as needed. Add the eggs and vanilla and mix another 2 minutes, or until well combined.
Add 1/2 of the flour and mix until combined. Then, add the remaining flour and mix on medium speed until the dough begins to pull away from the sides of the bowl, about 3 minutes. Place the dough on the prepared pan and press it out towards the edges with your fingers. Then, use a rolling pin to roll the dough in an even layer all the way to the edges of the pan. Use an offset spatula to get the dough into the corners and up against the sides of the pan. It should be about 1/4″ thick.
Bake at 350 for 17-18 minutes, or until the edges just start to brown. It might look under baked a bit in the center, but will set up as it cools. If the dough bubbles up at all during baking, press it back down gently with an offset spatula while it’s still warm. Cool completely, then flip out onto a cutting board.
*Note that you spread the ice cream on a HALF sheet pan and the cookie dough on a FULL sheet pan. A half sheet pan is what you probably think of as a traditional sized cookie sheet, and a full sized sheet pan is the XL version. If you don’t have a full sized sheet pan at home, just divide the sugar cookie dough in half and bake on two half sheet pans- roll it out to 1/4″ thick and as close to a rectangle as possible, but it won’t reach all the way to the edges of the pan.
Assemble the Sugar Cookie Funfetti Ice Cream Sandwiches
Slice the sugar cookie bars down the middle so that you have to halves – which will become the top and bottom of your ice cream sandwiches. Place the funfetti ice cream on one half, and place the second half of sugar cookie on top. Press down gently to get the cookie to stick to the ice cream. Use a very sharp knife to first trim and excess ice cream around the edges, then cut the bars down to large rectangles or small squares. You’ll have the best luck slicing if the ice cream is super cold, so work quickly. If the ice cream gets too soft, it will squish out the sides as you slice.
Enjoy immediately, or place back in the freezer until ready to serve. The ice cream sandwiches will keep in the freezer for up to 3 months in an airtight container.
Sugar Cookie Funfetti Ice Cream Sandwiches
- Prep Time: 30 min
- Cook Time: 18 min
- Total Time: 48 min + chill time
- Yield: 16 Ice Cream Sandwiches 1x
Description
No churn funfetti ice cream sandwiched between vanilla sugar cookie bars.
Ingredients
For the Funfetti Ice Cream
- 1 Can Eagle Brand Sweetened Condensed Milk
- 2 tsp Pure Vanilla Extract
- 2 C Heavy Cream
- 1 ½ C Rainbow Sprinkles
For the Sugar Cookie Bars
- 2 C (4 Sticks) Salted Butter, at room temperature
- 1 C (210 g) Granulated Sugar
- 1 C (215 g) Light Brown Sugar
- 6 C (770 g) All Purpose Flour
- 2 Lg Eggs, at room temperature
- 1 TBSP Pure Vanilla Extract
Instructions
For the Funfetti Ice Cream
- In a medium mixing bowl, stir together the sweetened condensed milk and vanilla. Set aside.
- In a separate large mixing bowl, whip the cream until soft peaks, either by hand, with a hand mixer, or in the bowl of a stand mixer with the whisk attachment.
- Take 1 C of the whipped cream and gently fold it into the sweetened condensed milk mixture.
- Then, take the entire sweetened condensed milk mixture and gently fold it into the remaining whipped cream.
- Fold in the rainbow sprinkles.
- Line a half sheet pan with parchment paper and spread the funfetti ice cream mixture in an even layer about ½” thick. Try to keep the shape as close to a rectangle as possible. It should spread almost to the edges of the pan, but not quite. Freeze for at least 6 hours, up to overnight.
For the Sugar Cookie Bars
- Preheat the oven to 350.
- In the bowl of a stand mixer, beat the butter and sugars for 3 minutes, scraping down the bottom and sides of the bowl as needed.
- Add the eggs and vanilla and mix for another minute.
- Add ½ of the flour and mix until just combined. Add the remaining flour and mix until the dough starts to pull away from the sides of the mixing bowl.
- Spray a full sized sheet pan with non stick spray, then roll the sugar cookie dough into an even layer, all the way to the edges of the pan. They dough will be about ¼” thick.
- Bake for 17-18 minutes, or until the edges just begin to brown. Let cool completely, then flip out onto a cutting board.
Assembly
- Slice the cookie down the center the shorter way to create the top and bottom of the sandwiches.
- Place the sheet of funfetti ice cream on one side of the cookie bars and top with the other half.
- Use a sharp knife to trim any excess ice cream around the edges.
- Slice into rectangles or squares. Serve.
- Place extras in the freezer in an airtight container for up to 3 months.
Notes
*Note that you spread the ice cream on a HALF sheet pan and the cookie dough on a FULL sheet pan. A half sheet pan is what you probably think of as a traditional sized cookie sheet, and a full sized is the XL version. If you don’t have a full sized sheet pan at home, just divide the sugar cookie dough in half and bake on two half sheet pans- roll it out to 1/4″ thick and as close to a rectangle as possible, but it won’t reach all the way to the edges of the pan.
If you loved this recipe for Sugar Cookie Ice Cream Sandwiches, be sure to check out my Oreo Brownie Ice Cream Sandwiches and my Roasted Strawberry Cheesecake Ice Cream.
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