Ingredients:

  • 2 1/2 cups All-purpose (Plain) Flour, sifted
  • 1 tsp Baking Powder
  • 1/2 tsp fine sea Salt
  • 1 cup Unsalted Butter, softened (2 sticks)
  • 1 cup Granulated Sugar
  • 2 large Eggs, room temperature
  • 1 Tbsp Vanilla Extract
  • 1/2 cup Rainbow Sprinkles (Jimmies style, for cookies)
  • 5 quarts High-Quality Vanilla Ice Cream, slightly softened
  • 2 Tbsp Heavy Cream (Optional)
  • 1 tsp Cake Batter or Almond Extract (Optional)
  • 1/4 cup Rainbow Sprinkles (Jimmies style, for ice cream)

Instructions:

  1. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a medium bowl. Set aside.
  2. Cream Butter and Sugar: In the bowl of an electric mixer, beat the softened butter and granulated sugar until light and fluffy (3–4 minutes). Scrape down the bowl.
  3. Add Wet Ingredients: Beat in the eggs one at a time, followed by the vanilla extract. Mix until just combined.
  4. Incorporate Dry Mix: Gradually add the flour mixture to the wet ingredients on low speed, mixing only until just a few streaks of flour remain. Do not overmix.
  5. Fold in Sprinkles: Gently fold in the 1/2 cup of sprinkles using a rubber spatula.
  6. Chill the Dough: Wrap the dough tightly in plastic wrap and flatten into a disc. Chill in the refrigerator for at least 90 minutes.
  7. Shape and Bake: Preheat oven to 350°F (175°C). Line baking sheets with parchment. Roll the chilled dough to 1/4 inch thickness. Use the 3-inch cutter to cut out rounds.
  8. Baking and Cooling: Bake for 10–12 minutes until the edges are lightly set. Let cookies cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  9. Line Freezing Pan: Line a 9x5 inch loaf pan (or chosen mould) with cling film, ensuring enough overhang.
  10. Soften and Mix Ice Cream: Place the slightly softened vanilla ice cream in a mixing bowl. Add the heavy cream (if using), optional cake batter extract, and the 1/4 cup of sprinkles. Fold gently until mixed, avoiding complete melting.
  11. Freeze the Block: Press the funfetti ice cream mixture firmly and evenly into the prepared loaf pan. Freeze until rock solid (4 hours minimum).
  12. Cut Ice Cream Disks: Lift the solid ice cream block out using the cling film. Use the same 3-inch cookie cutter (or a sharp, hot knife) to cut the block into 1/2-inch thick disks, matching the size of the cookies. Work quickly.
  13. Assemble Sarnies: Immediately place one ice cream disk between two matching cookies. Gently press together until the filling is flush with the edges.
  14. Final Freeze: Wrap each sandwich tightly in parchment paper or cling film. Return to the freezer for at least 30 minutes to firm up completely before serving.