Red, White & Boom Ice Cream Sandwiches
 These homemade ice cream sandwiches pair soft chocolate chip cookies with Hiland Red, White & Boom Ice Cream for the ultimate patriotic dessert.
Recipe and image compliments of Brit from Whisked Away Kitchen
Red, White & Boom Ice Cream Sandwiches
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon kosher salt
- 1 teaspoon baking soda
- 3/4 cup Hiland Unsalted Butter room temperature
- 3/4 cup light brown sugar
- 1/4 cup granulated sugar
- 1 large egg and 1 egg yolk
- 1 tablespoon pure vanilla extract
- 3/4 cup mini chocolate chips plus extra to top
- 2 cartons Hiland Red White & Boom Ice Cream
- Sprinkles optional
Instructions
- Preheat oven to 350°F and line several baking sheets with parchment paper.
- In a medium bowl, whisk together the flour, salt and baking soda. Set aside.
- In a large bowl or stand mixer, beat the butter, brown sugar, and granulated sugar until light and fluffy, 2-3 minutes.
- Beat in the egg, yolk, and vanilla extract. Scrape down the sides of the bowl to ensure everything is fully incorporated.
- Add the flour mixture and mix on low speed until just combined. Fold in the mini chocolate chips by hand.
- Scoop rounded portions of dough (about 2 tablespoons or 30g each) onto the prepared baking sheets, spacing them about 2 inches apart. If desired, press a few extra mini chocolate chips on top. You should have 24-28 cookies total.
- Bake for 9–11 minutes. The edges should be just golden, but the centers should still look slightly soft. Overbaking will lead to a hard cookie once frozen.
- Allow the cookies to cool on the pan for 5 minutes before transferring to a wire rack. Once completely cool, transfer to the freezer for at least 20 minutes before assembly.
- Flip a cooled cookie over. Top with a generous scoop of ice cream. Gently spread almost to the edges. Top with another cookie and press lightly in the center. (Optional: Instead of scooping, let the ice cream soften slightly, spread it into a parchment-lined 9x13 pan about 1 inch thick, and freeze it until firm. Then, use a circular cookie cutter slightly smaller than the baked cookies to cut discs of ice cream.)
- Roll exposed ice cream edges in sprinkles if desired.
- Freeze for 1 hour. Enjoy or wrap in plastic wrap and store in the freezer for up to 1 month.
 You can them ahead and enjoy them when the fireworks light up the sky
 Strawberry, vanilla, and blueberry ice cream tucked between chewy cookies creates a fun, festive treat perfect for summer celebrations.
Why We Love This Recipe
- Handheld and shareable: No bowls or spoons required! These are grab-and-go perfection for backyard parties, lake days, and anything involving a crowd.
- Make-ahead magic: These actually need to be made ahead, which means zero stress on the day of your cookout.
- Three flavors, one bite: Hiland Red, White & Boom packs strawberry, vanilla, AND blueberry ice cream into one carton. This recipe swirls them together so you get all three flavors in one bite!
Ingredient Notes
Hiland Unsalted Butter: The recipe calls for room temperature butter so it creams up with the sugars and gives you a chewier cookie that holds up once it’s frozen around ice cream.
Light Brown Sugar + Granulated Sugar: The brown sugar brings moisture and a hint of caramel flavor that keeps the centers chewy and soft, while the granulated sugar helps the edges set up just enough to hold everything together.
Egg + Egg Yolk: The whole egg gives structure, but the extra yolk is what keeps these cookies from getting too hard in the freezer. It adds richness and keeps the texture on the chewy side even when they’re ice cold.
Mini Chocolate Chips: Regular sized chocolate chips create hard frozen chunks that make the cookies difficult to bite through. Mini chips are small enough that the cookies are easy to eat straight from the freezer.
Hiland Red, White & Boom Ice Cream: Strawberry, vanilla, and blueberry all in one carton. Grab 1–2 depending on how generous your scoops are! If you’re planning to use the cookie cutter method for your ice cream I recommend using 2 cartons.
Step by Step Instructions
- Whisk the dry ingredients separately. This makes sure the baking soda is evenly distributed before it gets mixed in. Pockets of it can leave a slightly bitter taste in the finished cookie.
- Cream the butter and sugars for the full 2–3 minutes. You’re not just mixing. You’re incorporating air, which gives the cookies structure and keeps them from spreading flat.
- Add the egg, yolk, and vanilla, then scrape the bowl. Butter clings to the sides more than you’d think. Uneven dough means inconsistent cookies.
- Add the flour on low, then fold in the chocolate chips by hand. Overmixing develops gluten and makes the cookies tough.
- Underbake on purpose. Pull them when the centers still look soft. They firm up as they cool, and that slight underbake is what keeps them chewy once frozen instead of rock hard.
- Freeze the cookies before assembling. At least 20 minutes. Cold cookies hold their shape when you press the ice cream in and won’t crack on you.
- Assemble, then roll in sprinkles. Spread the ice cream almost to the edges and press the second cookie down gently from the center. Roll the edges in sprinkles while the ice cream is still soft enough to hold them.
- Freeze for at least 1 hour before serving. This is what locks everything in place. Once frozen solid, you can individually wrap in plastic for longer storage.
Expert Tips and Tricks
- Don’t skip the freezer step before assembling. Twenty minutes in the freezer after the cookies cool is what makes assembly more manageable. Room temperature cookies break and crumble when you press them together.
- Underbake on purpose. If they look done in the oven, they’re already overdone. Pull them when the centers still look soft. Frozen cookies need that built-in chewiness or they’ll be impossible to bite through.
- The sheet pan ice cream method is worth it. Spreading the ice cream into a 9×13 pan and cutting discs gives you picture-perfect sandwiches with even ice cream distribution.
- Work in small batches during assembly. Don’t pull all your cookies out at once. Assemble 3–4 sandwiches, get them in the freezer, then do the next round.
Storage Instructions
These keep in the freezer for up to one month, which makes them the ultimate make-ahead summer dessert! Wrap each sandwich individually in plastic wrap once frozen solid, then store in a freezer-safe bag or container. Pull them out a few minutes before serving so the cookies soften slightly.
 Cool, colorful, and easy to share—these sandwiches are a Fourth of July favorite!
Serving Ideas
- Roll the edges in patriotic sprinkles right after assembling for a festive finish!
- Set up a topping station! Freeze plain sandwiches, then set out bowls of toppings to roll them through. Mini M&Ms, sprinkles, chocolate chips, and toasted coconut would all be great here!
- Slice them in half for smaller portions that are easier for kids.
For more delicious recipes, visit Hiland Dairy’s recipe page.
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