As a child, I remember eagerly waiting to hear the sounds of the ice cream truck in the dunes as I built sand castles and sun-bathed on hot summer days at the beach. During our family vacations, my parents would allow my siblings and me to each pick out a treat. It was always hard to choose between the rainbow snow cone and the cookie sandwich, but the Nestlé option seemed more indulgent and therefore a better choice.
Though the store-bought sandwiches bring back fond memories, I wanted to make a homemade version to have on hand whenever a craving strikes. Plus, colorful sprinkles seemed like an obvious addition. I’m planning to make these again for the Fourth of July—they’ll be a perfect dessert while watching fireworks.
Patriotic Ice Cream Sandwiches
16oz refrigerated chocolate chip cookie dough
4 cups vanilla bean ice cream*
1/2 cup of sprinkles
1. Form two-inch balls and bake cookie dough as directed. Pour the sprinkles into a shallow bowl.
2. Allow cookies to cool completely then freeze.
3. Once the cookies are completely frozen, scoop two spoonfuls of ice cream onto the cookie (you may need to use a spreader to cover the cookie).
4. Top with another cookie and lightly press down so that the ice cream spreads to the edges.
5. Immediately dip the sides into the sprinkles and freeze again in an air-tight container.
*Slow-churned ice cream works best as it creamier than other varieties and easier to spread on the cookie.