Funfetti Cookie Sandwiches with Rainbow Sprinkles

Servings: 20 (about 20–25 sandwiches)

Ingredients

• For the cookies:
• 2 sticks unsalted butter, softened
• 3/4 cup brown sugar
• 2 cups granulated sugar
• 2 eggs
• 2 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 teaspoon vanilla extract
• 1 cup rainbow sprinkles, divided
• 2 1/2 cups mini chocolate chips, divided
• For the cake-batter ice cream:
• 1 1/2 cups milk
• 3/4 cup sugar
• 3 egg yolks
• 3 teaspoons vanilla extract
• 3 cups heavy cream
• 1 1/2 cups white or yellow boxed cake mix

Instructions

1. For the cookies: Preheat the oven to 350°F (175°C).
2. Cream together the softened butter and both sugars until light and fluffy.
3. Add the eggs one at a time, then stir in the vanilla. Mix until combined.
4. Sift together the flour, baking soda, and salt. Add to the butter mixture and mix just until combined.
5. Fold in 1/2 cup of the sprinkles and 1 1/2 cups of the mini chocolate chips.
6. Roll the dough into tablespoon-sized balls and place about 2 inches apart on a parchment-lined baking sheet. Bake 8–12 minutes, until lightly browned.
7. Let the cookies cool on the cookie sheet for about 5 minutes, then transfer to a wire rack to cool completely.
8. For the ice cream: In a medium saucepan whisk together the milk, sugar, and egg yolks. Cook over medium heat, whisking constantly, until the mixture reaches 160°F, then remove from heat and let cool.
9. Stir in the vanilla extract, heavy cream, and boxed cake mix until smooth. Chill the mixture thoroughly in the refrigerator until very cold.
10. Churn the chilled mixture in an ice cream maker according to the manufacturer’s instructions.
11. Line a 13 x 9-inch pan with plastic wrap or wax paper. Spread the churned ice cream evenly in the pan and freeze until firm, at least 4 hours or preferably overnight.
12. In a small shallow dish combine 1 cup mini chocolate chips with 1/2 cup rainbow sprinkles.
13. Using a round cookie cutter about the size of your cookies, cut circles of ice cream and sandwich each between two cookies. Roll the outer edge of each sandwich in the chocolate chip/sprinkle mixture. Wrap individually in wax paper and freeze until ready to serve.

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