Ingredients:

  • 1 cup (2 sticks) Unsalted Butter, softened
  • 1 cup (200 g) Granulated Sugar
  • 1 large Egg
  • 1 Egg Yolk
  • 2 teaspoons Vanilla Extract
  • 2 ¼ cups (280 g) All-Purpose Flour
  • 1 teaspoon Baking Powder
  • ½ teaspoon Salt
  • ½ cup (75 g) Rainbow Jimmies (Sprinkles)
  • 5 quarts (1.4 litres) High-Quality Vanilla Ice Cream, slightly softened
  • ¼ cup (35 g) Extra Rainbow Jimmies (optional, for rolling edges)

Instructions:

  1. Cream Butter and Sugar: In a stand mixer, beat the softened butter and granulated sugar until light and fluffy (3–4 minutes). Scrape down the bowl.
  2. Add Wet Ingredients: Beat in the egg, egg yolk, and vanilla extract until just combined.
  3. Combine Dry Ingredients: Whisk together the flour, baking powder, and salt in a separate bowl.
  4. Incorporate Dry Mix: Gradually add the dry mixture to the wet mixture on low speed until just combined. Stop mixing when a few streaks of flour remain.
  5. Fold in Sprinkles: Gently fold in the Rainbow Jimmies by hand using a rubber spatula. Avoid overmixing.
  6. Chill Dough: Form the dough into a flat disc, wrap tightly in plastic wrap, and chill in the refrigerator for a minimum of 60 minutes.
  7. Preheat and Prep: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper.
  8. Roll and Cut: Lightly flour your work surface. Roll the chilled dough to about ¼ inch (6 mm) thickness. Use a 3–3.5 inch round cutter to stamp out cookies. Work quickly to keep the dough cool.
  9. Bake: Place cookies 1 inch apart and bake for 9–12 minutes, rotating the pan halfway through. The edges should be set, but the centres should look very pale. Cool completely on a wire rack.
  10. Soften Ice Cream: Transfer the ice cream from the freezer to the refrigerator for 10–15 minutes until it is just soft enough to scoop and spread.
  11. Assemble Bases: Line a sturdy freezer-safe dish with parchment paper. Place half of the cooled cookies (the bases) flat side up on the dish.
  12. Form the Sandwich: Place a generous scoop of softened ice cream onto the flat side of each cookie base. Place a second cookie (top) gently over the ice cream, pressing lightly to spread the filling evenly to the edges.
  13. Roll Edges (Optional): If desired, roll the exposed ice cream edge in extra sprinkles.
  14. Freeze: Wrap the entire container tightly and freeze for a minimum of 4 hours, or until the sandwiches are rock solid and properly set, before serving.