These funfetti ice cream sandwiches combine chewy vanilla sugar cookie bars with a creamy no-churn funfetti ice cream for a simple, crowd-pleasing summer treat. This recipe is made with Eagle Brand® sweetened condensed milk—thank you to the brands that help bring recipes like this to life.
Ice cream sandwiches are a timeless favorite: portable, fun, and endlessly adaptable. This version uses a soft, chewy sugar cookie baked in a sheet pan so it holds up well when sliced, and a quick no-churn vanilla ice cream folded with rainbow sprinkles for a bright, festive filling. Both components are easy to make and come together with minimal fuss.
What’s No Churn Ice Cream?
No-churn ice cream is a home-friendly method for making rich, scoopable ice cream without an ice cream maker. The base is typically sweetened condensed milk and whipped cream, which creates a creamy texture after freezing. It skips the custard-making and churning steps of traditional recipes, so you can flavor and mix in anything you like—like rainbow sprinkles for a funfetti version—then freeze until firm.
How to Make Sugar Cookie Funfetti Ice Cream Sandwiches
Make the Funfetti No-Churn Ice Cream
In a medium bowl, stir together one can of sweetened condensed milk and vanilla extract until combined. In a separate large bowl, whip the heavy cream to stiff peaks using a whisk, hand mixer, or stand mixer with a whisk attachment. To preserve the light texture, fold one cup of the whipped cream into the condensed milk mixture first, then gently fold that mixture into the remaining whipped cream. Fold in the rainbow sprinkles at the end.
Line a half sheet pan with parchment and use an offset spatula to spread the ice cream mixture into an even layer about 1/2″ (half an inch) thick, keeping the shape as rectangular as possible and leaving about 1″ of space at the edges. Freeze for at least six hours or overnight so it becomes firm and easy to slice.
Make the Sugar Cookie Bars
Preheat the oven to 350°F. In the bowl of a stand mixer fitted with the paddle attachment, cream room-temperature butter and both sugars for about three minutes until light and fluffy, scraping down the bowl as needed. Add the eggs and vanilla and mix until combined.
Add half the flour and mix briefly, then add the remaining flour and continue mixing on medium until the dough pulls away from the sides of the bowl, about three minutes total. Press the dough into a full-sized sheet pan sprayed with nonstick spray (I prefer a spray that contains flour) and use a rolling pin or your hands to press it into an even layer about 1/4″ thick. Smooth into the corners with an offset spatula.
Bake for 17–18 minutes, or until the edges are just beginning to brown. The center may look slightly underbaked but will set as it cools. If any bubbles form, press them down gently while the cookie is still warm. Cool completely, then flip the cookie slab out onto a cutting board and set aside.
Assemble the Ice Cream Sandwiches
Carefully slice the cooled sugar cookie slab across the shorter direction to create two even halves—these will be the top and bottom of the sandwiches. Working quickly while the ice cream is very cold, place the frozen funfetti ice cream on one cookie half and top with the other. Press gently so the cookie adheres to the ice cream.
Use a very sharp knife to trim any excess ice cream around the edges, then cut the assembled slab into rectangles or squares. If the ice cream warms too much while slicing it may squish out; keep the ice cream as cold as possible and return cut sandwiches to the freezer to firm up before serving.
Store extras in an airtight container in the freezer for up to three months.
Sugar Cookie Funfetti Ice Cream Sandwiches
- Author: Elizabeth Buuck
- Prep Time: 30 min
- Cook Time: 18 min
- Total Time: 48 min + chill time
- Yield: 16 Ice Cream Sandwiches
Description
No-churn funfetti ice cream spread between soft, chewy vanilla sugar cookie bars for a colorful, handheld dessert that’s perfect for warm weather or parties.
Ingredients
For the Funfetti Ice Cream
- 1 can sweetened condensed milk
- 2 tsp pure vanilla extract
- 2 cups heavy cream
- 1 1/2 cups rainbow sprinkles
For the Sugar Cookie Bars
- 2 cups (4 sticks) salted butter, at room temperature
- 1 cup (210 g) granulated sugar
- 1 cup (215 g) light brown sugar
- 6 cups (770 g) all-purpose flour
- 2 large eggs, at room temperature
- 1 tbsp pure vanilla extract
Instructions
For the Funfetti Ice Cream
- Stir sweetened condensed milk and vanilla in a medium bowl; set aside.
- Whip heavy cream to stiff peaks in a separate bowl.
- Fold 1 cup of whipped cream into the condensed milk mixture, then fold that back into the remaining whipped cream until combined.
- Fold in rainbow sprinkles, spread into a parchment-lined half sheet pan to a 1/2″ thickness, and freeze at least 6 hours or overnight.
For the Sugar Cookie Bars
- Preheat oven to 350°F. In a stand mixer, cream butter and sugars for 3 minutes.
- Add eggs and vanilla; mix until combined. Add flour in two additions and mix until the dough pulls away from the bowl.
- Press dough into a sprayed full-size sheet pan to about 1/4″ thickness and bake 17–18 minutes until edges begin to brown. Cool completely and flip onto a cutting board.
Assembly
- Slice the cooled cookie slab in half crosswise to create top and bottom pieces.
- Place the frozen ice cream slab on one cookie half, top with the other, trim excess ice cream, then cut into sandwiches.
- Return sandwiches to the freezer to firm up and store extras in an airtight container for up to three months.
Notes
Use a half sheet pan for the ice cream and a full sheet pan for the cookie dough. If you don’t have a full sheet pan, divide the dough and bake on two half sheet pans, rolling the dough to about 1/4″ thick.
If you enjoyed this Sugar Cookie Funfetti Ice Cream Sandwiches recipe, try other frozen treats like the Oreo Brownie Ice Cream Sandwiches or a Roasted Strawberry Cheesecake Ice Cream for more inspiration.
