In the bowl of a stand mixer fitted with the paddle attachment, or using a hand mixer beat together the butter and sugars until light and fluffy. Add eggs and vanilla and continue to beat until fully incorporated.
In a medium size mixing bowl sift together the flour, baking powder and salt.
Add the flour mixture to the wet ingredients and mix until well combined. Fold in the sprinkles. Cover the dough with plastic wrap and refrigerate for about an hour.
Pre-heat oven to 350° and line two baking sheets with parchment paper.
Using a two tablespoon scoop, measure out cookie dough onto prepared baking sheets, ensuring you leave room in between each ball of dough.
Bake for 14 minutes.
Remove the cookies from the oven and let them cool on the baking sheet for ten minutes and transfer them to a wire rack to completely cool.
Add ice cream to a large mixing bowl and let soften slightly (do not throw out the containers).
Scatter sprinkles all over the ice cream and using a rubber spatula mix them in so they are evenly distributed. Return ice cream to containers and place them back into the freezer to refreeze.
To make the sandwiches simply scoop a generous amount of the strawberry sprinkle ice cream in-between two sprinkle cookies and enjoy!
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