Step 1Line a 9-inch round cake pan with an extra-long sheet or two of plastic wrap, so you have enough overhang to cover the top. Spread the ice cream in the pan in a flat, even layer. Cover the ice cream with the plastic wrap and freeze until firm, at least 3 hours or overnight.

Step 2Preheat the oven to 350˚F. Coat two 9-inch round cake pans with cooking spray and line the bottoms with parchment paper. Whisk together the flour, baking soda, and salt in a medium bowl.

Step 3Beat together the butter, granulated sugar, and brown sugar in a stand mixer fitted with the paddle attachment on medium-high speed until light and fluffy, 2 to 3 minutes, scraping the sides of the bowl as needed. Add the vanilla and eggs and beat on medium speed until just combined. Add the flour mixture and beat on low speed until just combined. Add the chocolate chips and half of the candy-covered chocolates and mix until evenly distributed. Divide the dough between the prepared pans and press each into a smooth, even layer. Dot the tops with the remaining candy-covered chocolates, pressing lightly so they adhere. Refrigerate for 20 minutes.

Step 4Bake the cookies until lightly golden and the centers are set, about 30 minutes. Let cool in the pans for 10 minutes, then remove to a rack to cool completely.

Step 5Remove the ice cream from the freezer and lift it out of the pan. Place one of the cookies candy-side down on a cutting board. Unwrap the ice cream and set it on top of the cookie, then place the other cookie on top, candy-side up. Press gently to adhere.

Step 6Spread the sprinkles on a plate. Carefully roll the sides of the ice cream sandwich in the sprinkles to coat the ice cream layer. Freeze until firm, at least 3 hours and up to 24 hours. Let sit at room temperature for 10 minutes before slicing. Cut into wedges.

Red, White, and Blue Giant Ice Cream Sandwich

Ingredients

Directions

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