This week my little chef and kitchen helper turned SIX! SIX! I am in the same camp as all the other Mom’s that have gone before me saying “WOAH! How did this happen? I can’t believe he’s getting older and more grown up……!” He’s curious and excited and brings so much joy to life…..especially with this summer ice cream sandwich project we have going. SO this week I hijacked his flavor ideas and told him that I was going to make him a Birthday Cake ice cream sandwich and goodness was it yummmmmmmmmy! 🙂 We used a cake mix for the cookie recipe and loads AND LOADS of sprinkles (thanks to Esther)! 🙂

If you have a birthday party coming up or just want to surprise your bestie with something that makes them smile, THESE! These are your ticket! 🙂
Follow along with our other weeks and recipes of our summer of homemade ice cream sandwiches HERE! 🙂

Birthday cake ice cream sammie!

Replace your birthday cake with these amazing and YUMMY birthday cake ice cream sandwiches! You won't be sorry, especially if you use extra sprinkles!

Servings: 8 ice cream sandwiches

Ingredients

Vanilla custard:

2 cups cream
1 cup milk
2/3 cup sugar
1 tbs vanilla bean paste
1/8 tsp salt
6 egg yolks
rainbow sprinkles

Birthday Cake cookies:

1 box of white cake mix
2 eggs
1/2 cup butter room temperature

Instructions

Make custard:

In a small pot, simmer cream, milk, sugar, and salt until the sugar and salt dissolves (approx 3-5 min).
In a separate bowl, whisk together the 6 egg yolks until combined
When the mixture on the stove is ready, add about 1/3 of this hot mixture to the whisked egg yolks whisking constantly as to not curdle the yolks. Then whisk the yolk mixture back into pot with cream. Return the pot to the stove, add in the vanilla and keep on stove until the mixture reaches about 170 degrees (or thick enough to coat the back of a spoon)
Strain the hot mixture through a fine strainer into a bowl, then cool mixture in the fridge for about 4 hours, or until cool.
Churn in your ice cream maker according to the machine’s instructions. When the ice cream is done churning, add in sprinkles (A LOT is recommended) Then put back into freezer and freeze until desired hardness

Make cookies:

Preheat oven to 350 and line cookie sheets with parchment paper.
Mix together the cake mix, eggs and butter until well mixed.
Scoop cookie dough by tablespoon full onto the baking sheets spacing about 2 inches apart. Bake for 8 minutes or until the bottom edges are slightly browning.
Allow to fully cool on baking rack before assembly.

Assembly:

Layer a scoop of the vanilla custard between 2 of similarly sized cookies.
Dumb remainder of rainbow sprinkles onto parchment paper in a “line”. Roll the edges of the cookie through the sprinkles so that the butter ice cream gets coated!