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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches with red velvet (or chocolate) cookie rounds baked until set and filled with vanilla ice cream. The edges are rolled in red and blue sprinkles for a festive, 4th of July red-white-blue dessert border.
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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: 290
Ingredients Equipment Method Notes

Ingredients
  

cookies
  • 1 box (15.25 oz) red velvet cake mix (or chocolate)
  • 2 large eggs
  • 0.33 cup vegetable oil
filling and coating
  • 1.5 quarts vanilla ice cream, slightly softened
  • 0.25 cup red and blue sprinkles for rolling
assembly and storage
  • 1 parchment paper
  • 1 plastic wrap

Equipment

  • 1 sheet pan

Method
 

Bake the mini cookie rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment paper. Use a shiny sheet for even browning.
  2. Mix the cake mix, eggs, and vegetable oil until a thick dough forms. Stop when no dry streaks remain and the dough holds together.
  3. Scoop tablespoon-sized balls onto the prepared baking sheets and flatten to about 1/4-inch thick circles. Space them so they don’t touch while spreading.
  4. Bake at 350°F for 8–10 minutes, until the cookies are set and lightly firm. Do not overbake.
  5. Cool the cookies completely on a wire rack, then freeze for 30 minutes. This helps them hold their shape for sandwiching.
Assemble and freeze the sandwiches
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie. Aim for a mound that reaches the edges without spilling.
  2. Press another cookie on top to form a mini sandwich. Press gently just until the filling evens out.
  3. Roll the exposed ice cream edge in red and blue sprinkles. Use your fingertips to help the sprinkles adhere cleanly.
  4. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving. Keep them flat in the freezer so the edges stay crisp.

Notes

For clean, crisp sprinkle borders, keep the cookies cold and the ice cream only slightly softened—if it starts to melt, pause assembly and return cookies to the freezer for 5–10 minutes. Store wrapped sandwiches in the freezer for up to 2 weeks; thawing will soften the texture, so serve directly from frozen. Freezer: yes. Dietary swap: use a chocolate cake mix instead of red velvet for a darker flavor while keeping the same red-and-blue sprinkle border.