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Parve
Easy
10-12 Servings
Allergens 
1 h
Diets
Large sprinkle-studded cookies + vanilla funfetti ice cream = the happiest handheld dessert. Perfect for kids!
Yield: 10–12 sandwiches
1 batch Chewy Chocolate Chip Cookie dough, omit chocolate chips
1 and 3/4 cups Gefen Rainbow Sprinkles, divided
4 eggs
3/4 cup sugar
2 cups Kineret Whipped Topping
1 teaspoon Gefen Pure Vanilla Extract
1/4 to 1/2 cup Gefen Rainbow Sprinkles
full-size #8 ice cream scoop
Heat oven to 350 degrees Fahrenheit. Line a baking sheet with Gefen Parchment Paper.
Prepare Chewy Cookie dough. Fold in 3/4 cup sprinkles instead of chocolate chip cookies.
Use a #8 cookie scoop to drop full scoops of dough onto the prepared baking sheet.
Bake for 11 minutes, until are edges set and the centers are still soft. Allow to cool completely. To prevent melting and sliding ice cream, freeze cookies before forming ice cream sandwiches.
Using a mixer on high speed, beat eggs with sugar for two minutes and 30 seconds. Scrape down the bowl. With mixer running, add whip and vanilla; beat for an additional three minutes until thick and airy.
Fold in sprinkles. Transfer to a freezer-safe container. Freeze for at least two hours, until scoopable.
Flip half the cookies to the flat side. Add one full #8 scoop of funfetti ice cream to each, cap with a second cookie, and press gently to level. Smooth edge with a spatula.
Roll edges in remaining one cup sprinkles, if desired.
Freeze on a baking sheet for 30–60 minutes to firm before serving.
Reproduced from Pesach Secrets from Batya’s Kitchen with permission from the copyright holders ArtScroll/Mesorah Publications, LTD. Purchase on Amazon.
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