Funfetti Birthday Cake Ice Cream Sandwiches Recipe
Celebrate any special occasion with these delightful Funfetti Birthday Cake Ice Cream Sandwiches. Featuring soft, almond flour-based cookies studded with natural sprinkles, and creamy dairy-free vanilla ice cream, these treats are perfect for a festive and colorful dessert. They combine the nostalgic fun of birthday cake with the cool refreshment of ice cream, making them an irresistible party favorite.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 18 servings (18 ice cream sandwiches)
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Cookie Ingredients
- 2 ¼ cups almond flour
- ½ cup arrowroot starch
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
- ½ cup ghee, melted
- ¼ cup pure maple syrup
- ½ cup coconut sugar
- 1 large egg, room temperature
- 2 teaspoons pure vanilla extract
- ½ teaspoon almond extract
- ½ cup natural sprinkles
Assembly
- 2 pints dairy-free vanilla ice cream
- ½ cup natural sprinkles (for rolling edges, optional)
Instructions
- Prepare Dry Ingredients: In a medium bowl, whisk together almond flour, arrowroot starch, baking powder, baking soda, and kosher salt until fully combined. Set aside.
- Mix Wet Ingredients: In a large bowl, whisk melted ghee, pure maple syrup, coconut sugar, egg, vanilla extract, and almond extract together for about 30 seconds until smooth. Let the mixture rest a few minutes, then whisk again for another 30 seconds to fully incorporate.
- Combine Wet and Dry: Add the dry ingredients to the wet mixture and gently stir with a wooden spoon until just combined. Fold in the natural sprinkles evenly throughout the dough.
- Form Cookie Dough Balls: Line two cookie sheets with parchment paper. Using a 1-tablespoon cookie scoop, portion the dough into approximately 38-40 balls and place them on one of the trays. Freeze for 20 minutes to chill the dough.
- Preheat Oven: While chilling the dough, preheat the oven to 350°F (175°C).
- Bake Cookies: Remove dough balls from freezer and transfer 8-10 each onto the second prepared baking sheet, spacing them about 2 inches apart. Bake on the middle oven rack for 8 to 9 minutes until cookies are soft-centered and edges are crisp.
- Cool Cookies: Let baked cookies cool on the sheet for a few minutes before moving to a wire rack to cool completely. Repeat baking process with remaining dough balls.
- Assemble Sandwiches: Pour the ½ cup of sprinkles onto a plate. Place about 2 tablespoons of dairy-free vanilla ice cream on one cookie and gently top with a second cookie, pressing edges so ice cream reaches the cookie borders.
- Roll in Sprinkles: If desired, roll the edges of the ice cream sandwiches in sprinkles to coat. Immediately transfer the assembled sandwiches to the freezer.
- Freeze Before Serving: Chill the ice cream sandwiches for at least 1 hour before serving to allow firming and flavor melding. Enjoy this colorful and festive dessert!
Notes
- Using melted ghee ensures a rich, buttery flavor with a slightly crisp cookie edge.
- Arrowroot starch helps give the cookies a tender and soft texture while keeping them gluten-free.
- Ensure the egg is at room temperature for better mixing and cookie texture.
- Freezing the cookie dough before baking helps maintain shape and prevents cookies from spreading too much.
- Natural sprinkles add festive color but make sure they are dairy-free and vegan if needed.
- For a firmer ice cream sandwich, freeze assembled sandwiches longer than 1 hour as needed.
- These sandwiches are dairy-free but not nut-free due to almond flour; adjust accordingly for allergies.
