Birthday Cake Ice Cream Sandwiches

Take one bite and you’ll agree, these are the BEST ice cream sandwiches! Serve these birthday cake ice cream sandwiches at your next birthday party and you’ll be the coolest parent on the block!

These are the BEST ice cream sandwiches. I’m serious! 

Did you grow up with those DQ ice cream sandwiches, with the soft chocolate cookie and the smooth, vanilla ice cream filling!? I still love them. These birthday cake ice cream sandwiches TOTALLY make me think of those, but a little more fired up! 

The cookie is just as soft, and just as chocolatey (read = MESSY) but instead of plain Jane vanilla, I went with my sprinkled-up no-churn birthday cake ice cream. Remember that one from a few weeks ago!? It’s the star of this recipe! 

I teased about this recipe last week when I posted my strawberry s’mores cupcakes, since yesterday was the last day of the #summerfunweekcollab and it was all about ICE CREAM!

As a result of this collaboration, I’ve been making A TON of sweets lately, so my whole family is probably due to hit the dentist. 

So, how do you make birthday cake ice cream sandwiches?

Start with the ice cream! Because you need the ice cream to be totally frozen before you can use it in a sandwich, this is almost a 2-day affair. Also, the recipe itself has a few different phases of freezing.

Pssst – you can totally make these with ANY of my no-churn ice cream flavours. I’ve got a few linked at the bottom of this post! You can absolutely use store-bought ice cream too!

Anyway, after you’ve got the chosen ice cream all prepared, start making your cookies. I’m using a recipe and method that I read in a magazine. The recipe is from Christine Cushing, so you know it’s good! 

A few tips:

• Roll out the cookie dough ON a piece of parchment paper and put a bit of flour on your rolling pin. The dough is a bit sticky!
• Use a measuring tape before cutting the dough into even rectangles. 
• Make sure your cookies are completely cooled before adding the ice cream layer!
• REALLY smooth out your ice cream layer between two pieces of parchment before freezing (see recipe)!

How long do ice cream sandwiches last?

Since they’re in the freezer, they last a long time! They’ve never lasted that long for us, but I would be comfortable eating one of these up to two months, if they’re wrapped properly. I like to wrap the sandwiches individually in parchment paper! Because, I think that individual-ness also gives it that special treat feeling too.

SO – decorating the sandwiches. You can decorate them however you want, although if you’re sticking with the birthday cake theme, I HIGHLY suggest sprinkles! The sprinkles go on right after you sandwich the cookie together!

Be sure to tag me on Instagram @loveinmyoven if you decide to make these!! I’d love to feature your creation 🙂

Most importantly – these are birthday cake ice cream sandwiches, but the cookie base is PERFECT for any of these other ice cream flavors!

• rolo no-churn ice cream
• matcha no-churn ice cream
• roasted strawberry-rhubarb no-churn ice cream
• tiger tail no-churn ice cream
• real mint-chocolate no-churn ice cream

Birthday Cake Ice Cream Sandwiches

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• Author: Katherine | Love In My Oven
• Total Time: 8 hours
• Yield: 4-6 sandwiches 1x

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Description

Take one bite and you’ll agree, these are the BEST ice cream sandwiches! Serve these birthday cake ice cream sandwiches at your next birthday party and you’ll be the coolest parent on the block!

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Ingredients

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• 1 recipe birthday cake no-churn ice cream*
• 1/2 cup unsalted butter, room temperature
• 1/4 cup granulated sugar
• 1/4 cup brown sugar, packed
• 2 egg yolks
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour
• 1/2 cup cocoa powder
• 1/2 tsp salt
• sprinkles, nuts, mini chocolate chips for garnish

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Instructions

1. Make the birthday cake ice cream and allow it to freeze for at least 6 hours before using it in the cookie recipe.
2. Make the cookies. Preheat the oven to 350 F. In the bowl of your stand mixer fitted with the paddle attachment, or using a handheld mixer, beat the butter and both sugars together until fluffy, about 2 minutes. Add the egg yolks and vanilla, and beat again for another minute, scraping down the sides as necessary.
3. In another mixing bowl, sift together the flour, cocoa powder, and salt. With the mixer running on low, add the dry ingredients to the wet, beating until just combined. Turn out the dough onto a lightly floured surface, and using your fingers, shape the dough into a log shape. Place the dough on a piece of parchment paper, and using a lightly floured rolling pin, roll it out into a rectangle, 3mm thick. Cut another piece of parchment paper to 7 1/2″ x 8″ and place it over top of the rectangle of dough. Trim the excess dough around the sides of the top parchment piece. Peel off the top piece of parchment paper, and using a measuring tape, cut the dough into either 4 or 6 even rectangles, but do not pull the dough apart! Using the scraps of dough you previously gathered, create another rectangle of dough the same shape and thickness (you should have no dough left) and cut into the same amount of rectangles. You’ll have either 8 or 12 in total! Prick all of the cookies with a fork a few times.
4. Place the rectangles of dough (keeping them on the parchment) on a baking sheet and bake for 10-11 minutes, or just beginning to set. Allow them to cool completely.
5. Prepare the ice cream. Place the ice cream in the fridge for an hour to thaw slightly. After an hour, line a rectangular container or a large baking sheet with parchment paper. Whatever you use, it needs to be at least the size of your cookies! Empty the thawed ice cream out onto the parchment paper, and use a spatula to smooth out the ice cream to 1″ thickness and top with another piece of parchment paper, smoothing it out completely and evenly. Freeze for 30 minutes – 1 hour.
6. Make the sandwiches. Remove the ice cream from the freezer. Remove the top layer of parchment paper, and lay the slab of ice cream on top of one half of the cookies. Cut through the ice cream on top of the cookies to match the shape of the cookies underneath. Pull the cookies apart, and top each with another cookie. Decorate the sides immedaitely with sprinkles, nuts, or mini chocolate chips. Wrap each cookie in parchment paper and freeze the sandwiches for 2-3 hours.

Ice cream sandwiches will keep in the freezer for at least two months. They will still be safe to eat after that, but the texture of the ice cream will begin to deteriorate.

Notes

*You’re welcome to use another ice cream recipe or a store-bought version. This recipe will use 1 small tub (about 2lbs) ice cream

Note: The cookie recipe is adapted from an ice cream sandwich recipe I read in a magazine (unsure which one), by Christine Cushing.

• Prep Time: 8 hours
• Cook Time: 10 minutes

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