Patriotic Mini Ice Cream Sandwiches
These Patriotic Mini Ice Cream Sandwiches are a fun, festive, and freezer-friendly 4th of July dessert made with soft cookies, creamy vanilla ice cream, and red, white, and blue toppings. Perfect for summer parties and easy to make ahead for a crowd.
Equipment
- baking sheet
- parchment paper
- cookie scoop or tablespoon
- freezer-safe container
Ingredients
- 36 small soft-baked sugar cookies or red velvet cookies
- 1.5 quarts vanilla bean ice cream, slightly softened
- 0.5 cup freeze-dried strawberries, crushed
- 0.5 cup freeze-dried blueberries, crushed
- 0.25 cup white nonpareils or star sprinkles
- 0.25 cup red and blue sprinkle mix
Instructions
- Line a baking sheet with parchment paper and chill it in the freezer for 10 minutes.
- Let ice cream sit at room temperature for 5–8 minutes until scoopable but not melted.
- Arrange half of the cookies flat-side up on a work surface.
- Scoop about 2 tablespoons of ice cream onto each cookie.
- Top with remaining cookies and gently press to spread ice cream evenly.
- Roll the exposed ice cream edges in crushed freeze-dried fruit and sprinkles.
- Place sandwiches on chilled baking sheet immediately after decorating.
- Freeze for at least 2 hours or until firm.
- Serve directly from freezer and store leftovers in airtight container.
Notes
Work in small batches to prevent melting. Use soft-baked cookies to avoid cracking when frozen. Freeze sandwiches at least 2 hours before serving. Store in airtight container with parchment layers for up to 2 weeks. Avoid fresh fruit for coating to prevent soggy edges.