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Strawberry confetti ice cream sandwiches
Ingredients
Cookies:
- 1 cup unsalted butter, room temperature
- 1 cup granulated sugar
- 1/2 cup brown sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 2-1/4 cups all purpose flour
- 2 teaspoons baking powder
- 1/4 teaspoon kosher salt
- 1 cup confetti sprinkles
Ice cream:
- 4 pints strawberry ice cream
- 2 cups confetti sprinkles
Directions
Cookies:
- 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.
Ice cream:
- 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!
