Sugar Cookie Ice Cream Sandwiches

Summer isn’t over just yet and so I think we should all still be enjoying an ice cream treat every now and then to help us cool down from this heat. These Sugar Cookie Ice Cream Sandwiches are super simple to whip up. Homemade sprinkle cookies sandwiched between store-bought vanilla bean ice cream. It’s the perfect balance of homemade and store-bought and it couldn’t be easier. Make a batch and keep them in the freezer for when you’re craving a sweet treat but don’t feel like making something that day. Your future self will thank you for it, trust me.

In a large bowl, cream together the sugar and softened butter until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well-combined.

**Tip: To ensure that the dough comes together smoothly, I recommend that the egg be at room temperature before adding to the butter and sugar. If your egg is cold, you can run it under warm water for a few seconds to take the chill off.**

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Add the flour, baking soda, salt and cream of tartar until the dough comes together. Cover with plastic wrap and chill for at least 30 minutes or overnight.

Chilling the dough allows it to firm up, making it easier to roll into balls. But it also prevents the cookies from getting too flat while the bake. It’ll ensure a soft chewier cookie, rather than a crisp crunchy cookie.

Scoop out the dough using a small cookie scooper, smoothing out by rolling between the palm of your hands. Roll around in the sprinkles, turning over to fully coat. Place on baking sheets, lined with parchment paper (about six to a sheet) spacing them out evenly. Use the bottom of a cup to gently press the dough balls slightly. Bake in a preheated 400°F oven until the edges are lightly golden brown, about 6 to 8 minutes.

**Note: you don’t want to flatten the dough balls completely. Just gently press each ever so lightly. If you want the cookies to be fluffier (less firm) you don’t have to press them at all. Just place the balls on the baking sheet and bake.**

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Remove from the oven and allow to cool slightly in the pans before transferring the cookies onto a wire rack to cool completely. Once cooled, turn half of the cookies over and place a scoop of vanilla ice cream on top. Place another cookie on top and gently press to sandwich together.

**Tip: I used vanilla bean ice cream for this but feel free to use whatever flavor you’d like or have on hand. Store-bought ice cream makes these a quick and easy dessert that you can whip up without much effort.**

Once all the cookie sandwiches have been assembled, return them to the freezer to firm up before eating, about 3 hours. This will make it easier to eat the sandwiches without having the ice cream just ooze out from being too soft.

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If you don’t plan on eating them right away, you can wrap each individually in plastic wrap (this will prevent them from developing freezer burn) and then place them in a freezer bag. Store in freezer for up to 4 days or as needed

These are a great treat to keep in the freezer stocked up for the remainder of the summer for whenever you’re craving a sweet treat. Eat them as ice cream sandwiches or just enjoy the cookies all on their own. They’re just as delicious without the ice cream. You can’t go wrong either way. If you give these a try, be sure to let me know what you think. Thank you so much, as always, for reading and following along!