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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches with mini red velvet or chocolate cookie rounds and creamy vanilla ice cream. The edges are rolled in red and blue sprinkles for a festive red-white-blue border, then frozen until solid for easy summer slicing and serving.
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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: 320
Ingredients Equipment Method Notes

Ingredients
  

Red velvet or chocolate cake mix
  • 1 box Red velvet or chocolate cake mix
Eggs
  • 2 large eggs
Vegetable oil
  • 0.33 cup vegetable oil
Vanilla ice cream
  • 1.5 quarts vanilla ice cream slightly softened
Red and blue sprinkles
  • 1 red and blue sprinkles for rolling the ice cream edges
Parchment paper
  • 1 parchment paper for lining baking sheets
Plastic wrap
  • 1 plastic wrap for wrapping sandwiches before freezing

Equipment

  • 1 sheet pan

Method
 

Bake the mini cookie rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment paper. This helps the cookies release cleanly after baking.
  2. Mix the cake mix, eggs, and vegetable oil together until a thick dough forms. Stop when the dough is cohesive with no dry pockets.
  3. Scoop tablespoon-sized balls onto the prepared baking sheets and flatten to about 1/4-inch thick circles. Keep the size similar so the sandwiches freeze evenly.
  4. Bake for 8–10 minutes at 350°F until the cookies are set and just starting to look dry at the edges. Do not overbake so they stay tender enough to sandwich.
  5. Let cookies cool completely on a wire rack, then freeze for 30 minutes. This firms them up so the ice cream won’t melt out when assembling.
Assemble and freeze
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie. Use a scoop large enough to reach near the edges.
  2. Press a second cookie on top to form a sandwich. Gently align the edges for a neat sprinkle border.
  3. Roll the exposed ice cream edge in red and blue sprinkles. Press lightly so the sprinkles stick and stay visible after freezing.
  4. Wrap each sandwich in plastic wrap and freeze for at least 2 hours until solid before serving. Freeze time is key for clean bites with minimal smearing.

Notes

For the cleanest edges, keep cookies cold right up to assembly and work in small batches while the ice cream is only slightly softened. Store wrapped sandwiches in the freezer up to 2 weeks for best texture (no freezer bake/rehydration needed—just refreeze after serving). For a dairy-friendly swap, use vanilla ice cream labeled dairy-free; the assembly and freezing steps stay the same.