Go Back

Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches with homemade cookie rounds and vanilla ice cream, finished with a red-and-blue sprinkle border. These easy frozen dessert sandwiches are baked until just set, assembled quickly, then frozen for clean, scoopable edges.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 10 minutes
freezing 2 hours
Total Time 2 hours 30 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 260
Ingredients Equipment Method Notes

Ingredients
  

Red velvet cake mix (or chocolate)
  • 1 box red velvet cake mix (or chocolate) Use the mix box size specified on the label (commonly 15.25 oz).
Eggs
  • 2 large eggs
Vegetable oil
  • 0.3333333333 cup vegetable oil
Vanilla ice cream
  • 1.5 quarts vanilla ice cream Slightly soften before assembly so it spreads when pressed.
Red and blue sprinkles
  • red and blue sprinkles for rolling Enough to roll the exposed ice cream edge on each sandwich.
Parchment paper
  • parchment paper and plastic wrap Use parchment paper for baking sheets and plastic wrap for freezing/handling.

Equipment

  • 1 sheet pan
  • 1 wire rack

Method
 

Bake the cookie rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment paper for nonstick cookies.
  2. Mix the cake mix, eggs, and vegetable oil until a thick dough forms.
  3. Scoop tablespoon-sized balls onto the baking sheets and flatten to about 1/4-inch thick circles.
  4. Bake for 8–10 minutes at 350°F until set, then stop before overbaking.
  5. Let the cookies cool completely on a wire rack.
  6. Freeze the cooled cookies for 30 minutes to firm them up for faster assembly.
Assemble and freeze
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie.
  2. Press another cookie on top to form a mini sandwich.
  3. Roll the exposed ice cream edge in red and blue sprinkles to create a festive border.
  4. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.

Notes

For the cleanest sprinkle edge, keep cookies cold while assembling and roll the exposed ice cream right after pressing the top cookie. Store wrapped sandwiches in the freezer for up to 2 months (best texture within 1 month); no refrigeration-only storage. For a dairy-free option, use a vanilla dairy-free ice cream alternative and follow the same freezing/assembly steps.