Where has this summer gone?! The kids here in Destin already start school on Friday! This is a bizarre concept to me because in Washington we always went back after Labor Day (and in college we started at the end of September!). We’ve already noticed that our tourist town has gotten a little quieter. Last weekend Rob and I went to the beach on Saturday afternoon and we easily found parking! I also went to the grocery store that morning and it didn’t look like it was Black Friday. Winning! Even though the height of our summer season might be coming to a close, the weather is still as hot and humid as ever. Bring on the frozen treats, like these funfetti sugar cookie ice cream sandwiches!
My friend Christina from Mrs. Little Particular was in San Diego recently and shared the yummiest looking ice cream sandwich on Instagram. It was one of those treats that you wish you could just eat through the phone haha. She asked if I had a copycat version, but I didn’t—until now! To make these tasty frozen treats I started with soft funfetti sugar cookies from Sally’s Baking Addiction. They work perfectly for this recipe because they are flat and chewy, which is ideal for ice cream sandwiches. Obviously they are super good plain, too! Then you just add a scoop of homemade vanilla ice cream or any flavor really! I used store-bought strawberry in the photos for this post. The recipe below is my go-to base for any ice cream. You could add any of your favorite mix-ins, like mint Oreos and fudge sauce as I did in this recipe. Don’t be afraid to get creative! Enjoy :)
Funfetti Sugar Cookie Ice Cream Sandwiches
- 1 batch funfetti cookies from Sally's Baking Addiction
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup sugar
- 1/4 tsp. salt
- 5 large egg yolks
- 1 tsp. vanilla extract
To make the ice cream, combine heavy cream, milk, sugar and salt in a large saucepan over medium heat. Stir until sugar has dissolved, about 5 minutes.
Meanwhile, whisk the egg yolks in a small bowl until smooth. Whisking constantly, slowly whisk about one cup of the hot cream into the yolks, then whisk the yolk mixture back into the saucepan with the cream. Add vanilla extract and continue cooking, stirring gently until the mixture is thick enough to coat the back of a spoon (about 170F degrees).
Strain through a fine-mesh sieve into a bowl. Let cool to room temperature, then cover cling wrap, placing it right on top of the mixture so that there isn't a layer of air. Chill in the fridge for 4 – 6 hours or overnight.
Churn in an ice cream machine according to manufacturer's instructions. Store in air-tight container and freeze for at least 4 hours before assembling the sandwiches.
While the ice cream is in the freezer, make the funfetti sugar cookies according to this recipe from Sally's Baking Addiction. Let cool. Take a large scoop of ice cream and sandwich it between 2 cookies. Enjoy immediately or return to the freezer before serving.