Confetti Ice Cream Sandwiches
By Ty Schmidt
Images
Ingredients
For Confetti Cookies:
For Cereal Milk Ice Cream:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup rainbow sprinkles
- 1/2 cup corn flakes
For Cereal Milk Ice Cream:
- 2 & 1/2 cups corn flakes
- 2 & 1/4 cups heavy cream
- 2 cups whole milk
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Procedure
For Confetti Cookies:
Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
Microwave butter in heatproof bowl for 20 seconds on high until softened. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until combined. Scrape the bowl down as needed.
Add dry ingredients to wet ingredients. Mix until almost combined. Stir in rainbow sprinkles and corn flakes. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate cookie dough for 30 minutes.
Preheat oven to 350 degrees. Bake for 14 minutes. Allow to cool completely before assembling the ice cream sandwiches.
For Cereal Milk Ice Cream:
Add 1 and 1/4 cups of heavy cream into a saucepan. Add brown sugar, granulated sugar, and salt to the saucepan. Warm the mixture over medium high heat until the sugars have dissolved. Remove from heat and stir in remaining cream, milk, and vanilla. Allow to cool for 10 minutes. Add corn flakes to a pitcher or large jar. Add cream mixture and stir vigorously. Let steep overnight in refrigerator for best cereal milk flavor.
Strain mixture into a bowl using a fine mesh sieve. Use a spatula to push down the corn flake mush to get all the cereal milk into the bowl.
Churn the mixture according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer for 6-8 hours to firm up before scooping into the ice cream sandwiches.
Assembly:
Before making ice cream sandwiches place cookies in freezer for 30 minutes. Remove ice cream from the freezer. Take one cookie and place a scoop of ice cream on the flat side of the cookie. Top with the flat side of second cookie to make a sandwich. Serve immediately or place in the freezer to harden on a baking sheet for an hour. Store in an airtight container in freezer for up to two weeks.
Notes:
Placing the baked cookies in the freezer is an important step. If you try to make the sandwiches without freezing the cookies first, the cookies will break when you press ice cream between them.
Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
Microwave butter in heatproof bowl for 20 seconds on high until softened. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until combined. Scrape the bowl down as needed.
Add dry ingredients to wet ingredients. Mix until almost combined. Stir in rainbow sprinkles and corn flakes. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate cookie dough for 30 minutes.
Preheat oven to 350 degrees. Bake for 14 minutes. Allow to cool completely before assembling the ice cream sandwiches.
For Cereal Milk Ice Cream:
Add 1 and 1/4 cups of heavy cream into a saucepan. Add brown sugar, granulated sugar, and salt to the saucepan. Warm the mixture over medium high heat until the sugars have dissolved. Remove from heat and stir in remaining cream, milk, and vanilla. Allow to cool for 10 minutes. Add corn flakes to a pitcher or large jar. Add cream mixture and stir vigorously. Let steep overnight in refrigerator for best cereal milk flavor.
Strain mixture into a bowl using a fine mesh sieve. Use a spatula to push down the corn flake mush to get all the cereal milk into the bowl.
Churn the mixture according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer for 6-8 hours to firm up before scooping into the ice cream sandwiches.
Assembly:
Before making ice cream sandwiches place cookies in freezer for 30 minutes. Remove ice cream from the freezer. Take one cookie and place a scoop of ice cream on the flat side of the cookie. Top with the flat side of second cookie to make a sandwich. Serve immediately or place in the freezer to harden on a baking sheet for an hour. Store in an airtight container in freezer for up to two weeks.
Notes:
Placing the baked cookies in the freezer is an important step. If you try to make the sandwiches without freezing the cookies first, the cookies will break when you press ice cream between them.
Confetti Ice Cream Sandwiches
By Ty Schmidt
Ingredients
For Confetti Cookies:
For Cereal Milk Ice Cream:
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla
- 1 & 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/3 cup rainbow sprinkles
- 1/2 cup corn flakes
For Cereal Milk Ice Cream:
- 2 & 1/2 cups corn flakes
- 2 & 1/4 cups heavy cream
- 2 cups whole milk
- 1/3 cup brown sugar
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla
Procedure
For Confetti Cookies:
Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
Microwave butter in heatproof bowl for 20 seconds on high until softened. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until combined. Scrape the bowl down as needed.
Add dry ingredients to wet ingredients. Mix until almost combined. Stir in rainbow sprinkles and corn flakes. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate cookie dough for 30 minutes.
Preheat oven to 350 degrees. Bake for 14 minutes. Allow to cool completely before assembling the ice cream sandwiches.
For Cereal Milk Ice Cream:
Add 1 and 1/4 cups of heavy cream into a saucepan. Add brown sugar, granulated sugar, and salt to the saucepan. Warm the mixture over medium high heat until the sugars have dissolved. Remove from heat and stir in remaining cream, milk, and vanilla. Allow to cool for 10 minutes. Add corn flakes to a pitcher or large jar. Add cream mixture and stir vigorously. Let steep overnight in refrigerator for best cereal milk flavor.
Strain mixture into a bowl using a fine mesh sieve. Use a spatula to push down the corn flake mush to get all the cereal milk into the bowl.
Churn the mixture according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer for 6-8 hours to firm up before scooping into the ice cream sandwiches.
Assembly:
Before making ice cream sandwiches place cookies in freezer for 30 minutes. Remove ice cream from the freezer. Take one cookie and place a scoop of ice cream on the flat side of the cookie. Top with the flat side of second cookie to make a sandwich. Serve immediately or place in the freezer to harden on a baking sheet for an hour. Store in an airtight container in freezer for up to two weeks.
Notes:
Placing the baked cookies in the freezer is an important step. If you try to make the sandwiches without freezing the cookies first, the cookies will break when you press ice cream between them.
Add flour, salt, baking soda, and baking powder to a bowl. Whisk together and set aside.
Microwave butter in heatproof bowl for 20 seconds on high until softened. Add brown sugar and granulated sugar and mix on medium high speed until light and fluffy. Add egg and vanilla. Mix again until combined. Scrape the bowl down as needed.
Add dry ingredients to wet ingredients. Mix until almost combined. Stir in rainbow sprinkles and corn flakes. Line a baking sheet with parchment paper. Scoop out 12 cookies using a #20 (3 tablespoon) cookie scoop. Refrigerate cookie dough for 30 minutes.
Preheat oven to 350 degrees. Bake for 14 minutes. Allow to cool completely before assembling the ice cream sandwiches.
For Cereal Milk Ice Cream:
Add 1 and 1/4 cups of heavy cream into a saucepan. Add brown sugar, granulated sugar, and salt to the saucepan. Warm the mixture over medium high heat until the sugars have dissolved. Remove from heat and stir in remaining cream, milk, and vanilla. Allow to cool for 10 minutes. Add corn flakes to a pitcher or large jar. Add cream mixture and stir vigorously. Let steep overnight in refrigerator for best cereal milk flavor.
Strain mixture into a bowl using a fine mesh sieve. Use a spatula to push down the corn flake mush to get all the cereal milk into the bowl.
Churn the mixture according to the manufacturer’s instructions. Transfer the finished ice cream to an airtight container and place in the freezer for 6-8 hours to firm up before scooping into the ice cream sandwiches.
Assembly:
Before making ice cream sandwiches place cookies in freezer for 30 minutes. Remove ice cream from the freezer. Take one cookie and place a scoop of ice cream on the flat side of the cookie. Top with the flat side of second cookie to make a sandwich. Serve immediately or place in the freezer to harden on a baking sheet for an hour. Store in an airtight container in freezer for up to two weeks.
Notes:
Placing the baked cookies in the freezer is an important step. If you try to make the sandwiches without freezing the cookies first, the cookies will break when you press ice cream between them.