Red Velvet Ice Cream Sandwiches (Print Version)
# Ingredients:
→ Cookie Components
01 -
24 red velvet cookies, cut into star shapes
→ Ice Cream Filling
02 -
950 ml vanilla or cheesecake-flavored ice cream
→ Decorations
03 -
Red, white, and blue sprinkles (optional)
# Instructions:
01 -
Allow ice cream to soften at room temperature. Line a large rimmed baking sheet with parchment paper or plastic wrap. Spread the softened ice cream evenly across the lined tray. Press an additional layer of plastic wrap directly onto the ice cream surface. Freeze until completely firm, at least 2 hours and up to 3 days.
02 -
Remove firm ice cream sheet from freezer. Using the same star-shaped cutter used for the cookies, cut out ice cream shapes.
03 -
Sandwich a cut ice cream shape between two red velvet cookies. Place each assembled sandwich on a rimmed tray and return to freezer while assembling the remaining sandwiches. Work quickly to prevent melting.
04 -
Press sprinkles onto the exposed ice cream or decorative edges of the sandwiches, if desired.
05 -
Freeze assembled sandwiches until solid, for at least 1 hour before serving.
06 -
Individually wrap each sandwich in plastic wrap and store in the freezer for up to 1 week. Allow sandwiches to sit at room temperature for 5–10 minutes before serving.
# Notes:
01 -
For neater sandwiches, use the same cookie cutter to shape both cookies and ice cream. Extended freezing aids with clean assembly.