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Patriotic Mini Ice Cream Sandwiches

Patriotic ice cream sandwiches made with mini red velvet or chocolate cookie sandwiches filled with vanilla ice cream and rolled in red and blue sprinkles for a festive border. These homemade mini ice cream sandwiches freeze solid for easy serving and crisp, scoopable texture.
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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: 390
Ingredients Equipment Method Notes

Ingredients
  

Red velvet or chocolate cookie base
  • 1 box red velvet cake mix Use chocolate if preferred.
  • 2 large eggs
  • 0.333 cup vegetable oil
Ice cream & coating
  • 1.5 qt vanilla ice cream Slightly softened for assembly.
  • 1 red and blue sprinkles For rolling the exposed ice cream edge.
  • 1 parchment paper
  • 1 plastic wrap For wrapping sandwiches before freezing.

Equipment

  • 1 sheet pan

Method
 

Bake the mini cookies
  1. Preheat the oven to 350°F and line baking sheets with parchment paper for easy release.
  2. Mix the red velvet cake mix, eggs, and vegetable oil until a thick dough forms.
  3. Scoop tablespoon-sized balls onto the baking sheets, flatten to about 1/4-inch thick circles, and keep portions evenly spaced.
  4. Bake for 8–10 minutes until the cookies are set, then remove them before they overbake.
  5. Let cookies cool completely on a wire rack, then freeze for 30 minutes to firm them up.
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 sandwich the ice cream.
  3. Roll the exposed ice cream edge in red and blue sprinkles to create a crisp red-white-blue border.
  4. Wrap each mini ice cream sandwich in plastic wrap and freeze for at least 2 hours until solid before serving.

Notes

Pro tip: Freeze the cookies briefly before assembly so the ice cream doesn’t melt into the dough, and roll in sprinkles immediately after sandwiching. Store wrapped sandwiches in the freezer up to 2–3 weeks; freezer yes. For a simple swap, use reduced-fat vanilla ice cream to cut calories while keeping the same sandwich method.