As the weather gets warmer and fireworks start going off we all look for a treat to give cool us off. Well, these patriotic ice cream sandwiches are the perfect way to do just that. These sandwiches consist of creamy vanilla ice cream sandwiched between patriot red, white, and blue funfetti cookies. They are sure to cool you down as you watch fireworks light up the night sky.
Ingredients
To make these patriotic Ice Cream sandwiches you’ll need a few ingredients
Before you make these ice cream sandwiches you will need to grab a few items.
3 Half Sheet Pan
Stand Mixer
Parchment Paper
Freezer Paper
Sharp Knife
Plastic Wrap
Rubber Spatula
How to make Patriotic Ice Cream Sandwiches
For the Cookies
Begin by preheating the oven to 300° and making the cookies one batch at a time. To the bowl of a stand mixer add the first batch of sugars and butter. Beat until combined and fluffy. Add the egg and vanilla extract and beat until combined. Pour the flour into the mixture and begin beating on low slowly easing the speed up until everything is combined. Turn off the mixer and use a rubber spatula to fold in sprinkles and chocolate chips. Run the spatula around the edges to make sure nothing has been left unmixed.
Line the half sheet pan with parchment paper and place the cookie dough in the pan. Spread the batter evenly into every corner of the pan. Place a sheet of parchment paper on top of the cookie dough and use one of the remaining half sheet pans to press cookie dough evenly into the pan. Remove pan and parchment paper and use a rubber spatula to lay the edges down. Set aside and repeat those steps for the second batch of cookies. Place cookies in the oven for 14 minutes. Remove the cookies from the oven and let them cool. Wrap the cooled cookies in plastic wrap and place both pans in the freezer.
For the Ice Cream
To make the ice cream begin by adding heavy whipping cream to the bowl of a stand mixer. Use a whisk attachment to whisk until soft peaks form. Add the condensed coconut milk and the vanilla extract to the whipped cream. Whisk until you get stiff peaks. Line the remaining sheet pan in both directions with freezer paper leaving some paper to hang over the edges. Pour in the ice cream mixture and smooth out with an offset spatula. Fold hanging edges down on top of the mixture and wrap the whole thing with plastic wrap. Place in freezer for about 8 hours to overnight or until firm enough to transfer to cookie. Keep in mind this ice cream will not be rock hard like what you get from the store.
To Assemble
To assemble the sandwiches remove both pans of cookies and the pan of ice cream from the freezer. Place the ice cream on top of one of the cookies. Top ice cream with the remaining cookie. Place the sandwich back in the freeze for 45 minutes to an hour to allow the ice cream to firm up. Remove from freezer. Cut the edges to make them even. Place the scraps in a freezer-safe bowl back in the freezer and, it’s kind of like cookie dough ice cream. Cut the remaining sandwich into 12 individual sandwiches. Place back in the freezer to firm up again and keep in the freezer until you are ready to serve and enjoy.
Began by preheating the oven to 300° and making the cookies one batch at a time.
To the bowl of a stand mixer add the first batch of sugars and butter. Beat until combined and fluffy.
Add the egg and vanilla extract and beat until combined. Pour the flour into the mixture and begin beating on low slowly easing the speed up until everything is combined.
Once combined turn of mixer and use a rubber spatula to fold in sprinkles and chocolate chips. Run the spatula around the edges making sure everything is combined.
Line the half sheet pan with parchment paper and place cookie dough in pan. Spread the batter evenly into every corner of the pan.
Place a sheet of parchment paper on top of the cookie dough and use one of the remaining half sheet pan to press cookie dough evenly into the pan.
Remove pan and parchment paper and use rubber spatula to lay the edges down. Set aside and repeat steps 1-7 for the second batch of cookies.
Place cookies in the oven for 14 minutes. Once done remove from oven and let cool then wrap in plastic wrap and place both pans in the freezer.
Ice Cream
To make the ice cream begin by adding heavy whipping cream to the bowl of a stand mixer. Using a whisk attachment whisk until soft peaks form.
To the whipping cream add the condensed coconut milk and the vanilla extract. Whisk until you get stiff peaks.
Line the remaining sheet pan in both directions with freezer paper leaving some paper to hang over the edges.
Pour in the ice cream mixture and smooth out with an offset spatula. Fold hanging edges down on top of mixture and wrap the whole thing with plastic wrap.
Place in freezer for about 8 hours to over night or until firm enough to transfer to cookie. Keep in mind this ice cream will not be rock hard like what you get from the store.
Assembly
To assemble the sandwiches removed both pans of cookies and the pan of ice cream from the freezer.
Placed the ice cream on top of one of cookies. Top ice cream with the remaining cookie.
Place the sandwich back in the freeze for 45 minutes to an hour to allow ice cream to firm back up.
Remove from freezer. Cut the edges to make them nice and even.
Place the scraps in freezer safe bowl back in the freezer and its basically like cookie dough ice cream.
Cut the remaining sandwich into 12 individual sandwiches. Place back in the freezer to firm up again and keep in the freezer until you are ready to serve and enjoy.
