Ingredients
Equipment
Method
Bake the cookie rounds
- Preheat oven to 350°F and line baking sheets with parchment paper.
- Mix cake mix, eggs, and oil together until a thick dough forms.
- Scoop tablespoon-sized balls onto prepared baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake.
- Let cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble mini sandwiches and freeze
- Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie and press another cookie on top to sandwich.
- Roll the exposed ice cream edge in red and blue sprinkles to form a colorful border.
- Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.
Notes
For the cleanest sprinkle border, freeze the cookies first so the ice cream doesn’t melt into the cookie. Store assembled sandwiches in the freezer, tightly wrapped, up to 2 months; thaw in the fridge for 5–10 minutes if you want slightly softer bites. If you want a lighter option, use reduced-fat vanilla ice cream and expect a softer texture but the same festive look.
