These red velvet patriotic ice cream sandwiches are so yummy and a fun twist on regular ‘ole ice cream sandwiches.
I say that as if I’d turn my nose up to a regular ice cream sandwich. Nope, I wouldn’t. But if there’s any possible way to make ice cream sandwiches more fun, this is probably it.
I will say, though, that the brand of ice cream totally matters in this. And, well, in life. We always buy HEB Creamy Creations 1905 Vanilla any time we get plain vanilla (unless Blue Bell is on sale, and then…duh), so I’d recommend either of those. If you don’t have access to Blue Bell or Creamy Creations, after you go to the corner and cry some crocodile tears, then just get your favorite vanilla available at your grocery store!
To make these ice cream sandwiches, you just make the red velvet cookies…
…add some vanilla ice cream…
…add another red velvet cookie on top and give it a little “smush”…
And add some some sprinkles!
Oh, and if you’re making these in Texas, here’s a tip: eat them super, super quickly if you’re eating them outside. I was outside taking photos of these for about 5 minutes and the sprinkles turned the ice cream purple within that time frame. Y’all, it was only like 10:30am and it was already that hot. It was a bit comedic watching me try to take photos before these melted like crazy! My husband was helping me, and I think he’d tell you I was being a bit dramatic. He’s used to it.
But look how fun and yummy! I have a few tips for you as you assemble these:
- Make sure the cookies are completely cool before adding the ice cream. (I know, I know. You already know this. I’m just reminding you because you might get impatient after they come out of the oven.)
- You’ll want the ice cream to be a little bit soft, but not too soft, when you scoop it onto the cookie.
- After you assemble the sandwich (the two cookies with the ice cream in the middle), I would suggest freezing it for about 10 minutes before you add the sprinkles. I think that’ll help prevent the colors on the sprinkles from running too much!
- 1 box red velvet cake mix
- 1 stick unsalted butter, softened
- 2 large eggs
- 1 c patriotic M&Ms (you can substitute white chocolate chips if you want)
- 4 c vanilla ice cream (about ¼c ice cream per sandwich)
- Patriotic sprinkles
- Preheat the oven to 350.
- Using a stand or a hand mixer, cream together red velvet cake mix and butter.
- Add eggs one at a time, mixing between each egg.
- Once the dough is fully mixed, fold in M&Ms.
- Using your hands, make cookie dough balls and place them one by one on a non-stick cookie sheet (about 12 per sheet).
- Bake one sheet at a time for 8 minutes.
- Allow cookies to completely cool.
- Set out vanilla ice cream for about 5-10 minutes before scooping onto cookies.
- Scoop about ¼c ice cream onto a cookie and add another cookie on top, lightly pressing down to spread out the ice cream to the edges of the cookies.
- Place sandwich in the freezer for about 10 minutes before adding sprinkles.
- Repeat with remaining cookies and ice cream.
- Enjoy with family and friends!