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Stack of Funfetti Cake Batter Ice Cream Sandwiches

Funfetti Cake Batter Ice Cream Sandwiches

Easy ice cream sandwiches made with my favorite sugar cookies and cake batter ice cream.
Course Dessert
Cuisine American
Keyword ice cream
Prep Time 40 minutes
Cook Time 10 minutes
Freezing Time 4 hours
Total Time 4 hours 50 minutes
Servings 8 servings
Calories 60kcal
Author Dorothy Kern
Cost $8


  • 1 recipe Perfect Sugar Cookies baked and cooled (or your favorite store-bought cookie), use the sprinle option in that post for sprinkle cookies
  • 1 14 ounce can sweetened condensed milk (I like to use the fat-free kind)
  • 1 1/2 teaspoons vanilla extract
  • 1 teaspoon butter extract
  • 2 8 ounce containers Cool Whip (regular, light, or fat-free), see note
  • 2/3 cup sprinkles rainbow jimmies


  • Place the sweetened condensed milk in a large bowl. Stir in the vanilla and butter extracts. Fold in the Cool Whip and the rainbow sprinkles.
  • Place ice cream mixture in an airtight container. (You can use both of the Cool Whip containers, it will fit.) Freeze for at least 4 hours or overnight.
  • When ready to serve: sandwich 1/4 cup of ice cream between two cookies. I do not suggest making these and freezing them - the cookies get too hard. Make and serve immediately.


If you prefer to make this with heavy whipping cream, omit the cool whip and beat 2 cups cold heavy whipping cream until stiff peaks form, then fold into SCM mixture.


Serving: 1serving | Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 1mg | Sugar: 12g