Birthday Cake Sprinkle Ice Cream Sandwiches

Name: Birthday Cake Sprinkle Ice Cream Sandwiches
Prep time: 40 min
Cook time: 17 min
Total time: 57 min
Yield: 8
Cuisine: American
Ingredients: 3/4 cup White Cake Mix; 1 1/2 quarts Vanilla Ice Cream, Slightly Softened; 1/4 cup Rainbow Jimmies For Ice Cream; 2 1/4 cups All-Purpose Flour; 2 tablespoons Cornstarch; 1 teaspoon Baking Powder; 1/2 teaspoon Fine Salt; 3/4 cup Unsalted Butter, Softened; 3/4 cup Granulated Sugar; 1 Large Egg; 2 teaspoons Pure Vanilla Extract; 1/4 teaspoon Almond Extract; 1/2 cup Rainbow Jimmies For Cookies; 3/4 cup Rainbow Jimmies For Edges

Birthday cake ice cream sandwiches with rainbow sprinkle edges

Bethany Foster

Published: July 28, 2026

Categories: Frozen Desserts, Parties & Events, Cakes

Tags: Make-Ahead, Party Desserts, Frozen Desserts, Ice Cream Sandwiches, Birthday Desserts, Funfetti

Birthday Cake Ice Cream Sandwiches

Soft funfetti cookies hold a thick layer of cake-batter vanilla ice cream, while a neat ring of rainbow sprinkles makes every sandwich party-ready.

Prep Time:40 minCook Time:17 minTotal Time:57 minServings:8Difficulty:Medium

These ice cream sandwiches carry the familiar vanilla-and-sprinkle flavor of birthday cake without requiring a full layer cake. Heat-treating a small amount of white cake mix makes it safe to stir into softened ice cream and gives the center a convincing cake-batter note.

The cookies are deliberately soft and a little thick, with cornstarch for tenderness and just enough almond extract to deepen the bakery-style aroma. Long rainbow jimmies hold their color better than nonpareils, so the dough stays pale and the flecks remain distinct.

A slab method keeps the ice cream layers even. Cutting the frozen filling with the same round cutter used to size the cookies produces tidy sandwiches that are easy to stack, wrap, and pass around at a celebration.

For the cleanest rainbow border, press only the exposed ice cream edge into sprinkles after assembly. Freeze the wrapped sandwiches until completely firm, then let them soften briefly before serving so the cookies and filling yield together.

Nutrition (per serving)

Calories:590 kcal

Protein:8 g

Carbs:78 g

Fat:28 g

Directions

1

Heat the oven to 350°F and line a small sheet pan with parchment. Spread the cake mix in a thin layer and bake for 5 minutes, until an instant-read thermometer registers at least 165°F. Transfer to a plate and cool completely, breaking up any clumps.
2

Line a 9-by-13-inch pan with parchment, leaving overhang on two sides. Fold the cooled cake mix and 1/4 cup rainbow jimmies into the softened vanilla ice cream just until evenly distributed. Spread in the lined pan in a level layer and freeze until solid, at least 3 hours.
3

Whisk the flour, cornstarch, baking powder, and salt in a medium bowl until evenly combined.
4

Beat the softened butter and sugar in a large bowl for about 3 minutes, until pale and fluffy. Beat in the egg, vanilla, and almond extract until smooth.
5

Add the dry ingredients to the butter mixture and mix on low just until a soft dough forms. Fold in 1/2 cup rainbow jimmies with a spatula, taking care not to overmix and streak the colors. Divide into 16 equal portions and roll into balls.
6

Line two sheet pans with parchment. Flatten each ball into a 3-inch round about 1/3 inch thick, spacing the rounds 2 inches apart. Chill the pans for 20 minutes while the oven returns to 350°F.
7

Bake the cookies for 11 to 12 minutes, rotating the pans halfway through, until the edges are set but not browned and the centers still look slightly soft. Cool for 5 minutes on the pans, then transfer to a rack and cool completely.
8

Pair the cooled cookies by size and turn half flat-side up. Lift the frozen ice cream slab from the pan and quickly cut eight 3-inch rounds. Set each ice cream round on an upturned cookie, cap with its partner, and press gently until the filling reaches the edge.
9

Spread the remaining rainbow jimmies in a shallow dish and roll only the exposed ice cream edge of each sandwich in them. Wrap each sandwich tightly and freeze until firm, at least 4 hours, before serving.

Ingredients

White Cake Mix:3/4 cup
Vanilla Ice Cream, Slightly Softened:1 1/2 quarts
Rainbow Jimmies For Ice Cream:1/4 cup
All-Purpose Flour:2 1/4 cups
Cornstarch:2 tablespoons
Baking Powder:1 teaspoon
Fine Salt:1/2 teaspoon
Unsalted Butter, Softened:3/4 cup
Granulated Sugar:3/4 cup
Large Egg:1
Pure Vanilla Extract:2 teaspoons
Almond Extract:1/4 teaspoon
Rainbow Jimmies For Cookies:1/2 cup
Rainbow Jimmies For Edges:3/4 cup

Tips & Notes

Use long rainbow jimmies rather than tiny nonpareils; jimmies bleed less color into the pale dough and softened ice cream.
If the ice cream slab becomes soft during cutting, return it to the freezer for 15 minutes before assembling the remaining sandwiches.
Keep the wrapped sandwiches frozen for up to 1 week and let them stand at room temperature for 3 to 5 minutes before serving.