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Ice cream sandwiches
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Funfetti Chipwiches

Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Servings: 20 -25 Sandwiches


  • For the cookies:
  • 2 sticks unsalted butter softened
  • 3/4 cup brown sugar
  • 2 cups granulated sugar
  • 2 eggs
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 cup rainbow sprinkles divided
  • 2 1/2 cups mini chocolate chips divided
  • For the cake batter ice cream:
  • 1 1/2 cups milk
  • 3/4 cup sugar
  • 3 egg yolks
  • 3 teaspoons vanilla extract
  • 3 cups heavy cream
  • 1 1/2 cups white or yellow boxed cake mix


  • For the Cookies: Preheat oven to 350 degrees F.
  • Cream together the butter and sugars.
  • Add in the eggs, one at a time. Add in vanilla. Mix well.
  • Sift together the flour, baking soda, and salt. Add to the butter, and mix just till combined.
  • Fold in 1/2 cup of sprinkles and 1 1/2 cups mini chocolate chips.
  • Roll the dough into tablespoon sized balls. Place 2 inches apart on a parchment lined baking sheet. Bake for 8 to 12 minutes till lightly browned.
  • Cool on cookie sheet for about 5 minutes. Transfer to a wire rack and cool completely.
  • For the Ice Cream: Whisk together all ingredients in a sauce pan. Cook over medium heat till mixture reaches 160 degrees F, whisking constantly. Let cool and chill in the freezer till very cold.
  • Pour mixture into ice cream maker and prepare according to manufacturer’s directions.
  • Line a 13 x 9 inch baking pan with plastic wrap or waxed paper. Pour ice cream mixture into the dish and spread out evenly using a spatula. Freeze until hardened (at least 4 hours, preferably overnight).
  • In a small shallow dish, combine 1 cup of mini chocolate chips with 1/2 cup rainbow sprinkles.
  • Using a round cookie cutter about the same size as your cookies, cut out circles of ice cream and sandwich them between 2 cookies. Roll the outside edge of each ice cream sandwich in the sprinkles and mini chocolate chips. Wrap in wax paper and freeze.
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