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Patriotic Mini Ice Cream Sandwiches

Patriotic mini ice cream sandwiches made with baked red velvet (or chocolate) cookie rounds filled with vanilla ice cream and rolled in red-and-blue sprinkles for a festive border. These easy frozen dessert bites are assembled quickly and frozen until solid, with a clean, sliceable sandwich texture.
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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 cake mix (or chocolate)
  • 1 box red velvet cake mix (or chocolate)
large eggs
  • 2 large eggs
vegetable oil
  • 0.3333333333 cup vegetable oil
vanilla ice cream
  • 1.5 quarts vanilla ice cream slightly softened
red and blue sprinkles for rolling
  • 1 red and blue sprinkles for rolling
parchment paper and plastic wrap
  • 1 parchment paper and plastic wrap

Equipment

  • 1 sheet pan

Method
 

Bake the cookie rounds
  1. Preheat the oven to 350°F and line baking sheets with parchment paper.
  2. Mix cake mix, eggs, and vegetable oil together until a thick dough forms.
  3. Scoop tablespoon-sized balls onto prepared baking sheets, flatten to about 1/4-inch thick circles, and bake for 8–10 minutes until set—do not overbake.
  4. Let cookies cool completely on a wire rack, then freeze for 30 minutes.
Assemble and freeze
  1. Working quickly, place a scoop of slightly softened vanilla ice cream on the flat side of one cookie and press another cookie on top to sandwich.
  2. Roll the exposed ice cream edge in red and blue sprinkles to create a festive border.
  3. Wrap each sandwich in plastic wrap.
  4. Freeze for at least 2 hours until solid before serving.

Notes

For the cleanest edges, keep the cookies fully frozen until assembly and work in small batches so the ice cream doesn’t melt into the sprinkles. Store sandwiches in a sealed container in the freezer for up to 2 months; thaw in the fridge for 5–10 minutes for easier biting, but they’re best refrozen if partially melted. For a lower-sugar option, use reduced-fat vanilla ice cream (texture may be slightly softer).