Instructions
- For the Funfetti Ice Cream
- In a medium mixing bowl, stir together the sweetened condensed milk and vanilla. Set aside.
- In a separate large mixing bowl, whip the cream until soft peaks, either by hand, with a hand mixer, or in the bowl of a stand mixer with the whisk attachment.
- Take 1 C of the whipped cream and gently fold it into the sweetened condensed milk mixture.
- Then, take the entire sweetened condensed milk mixture and gently fold it into the remaining whipped cream.
- Fold in the rainbow sprinkles.
- Line a half sheet pan with parchment paper and spread the funfetti ice cream mixture in an even layer about ½â€ thick. Try to keep the shape as close to a rectangle as possible. It should spread almost to the edges of the pan, but not quite. Freeze for at least 6 hours, up to overnight.
- For the Sugar Cookie Bars
- Preheat the oven to 350.
- In the bowl of a stand mixer, beat the butter and sugars for 3 minutes, scraping down the bottom and sides of the bowl as needed.
- Add the eggs and vanilla and mix for another minute.
- Add ½ of the flour and mix until just combined. Add the remaining flour and mix until the dough starts to pull away from the sides of the mixing bowl.
- Spray a full-sized sheet pan with nonstick spray, then roll the sugar cookie dough into an even layer, all the way to the edges of the pan. The dough will be about ¼â€ thick.
- Bake for 17-18 minutes, or until the edges just begin to brown. Let cool completely, then flip out onto a cutting board.
- Assembly
- Slice the cookie down the center the shorter way to create the top and bottom of the sandwiches.
- Place the sheet of funfetti ice cream on one side of the cookie bars and top with the other half.
- Slice into rectangles or squares. Serve.
- Place extras in the freezer for up to 3 months.
- Recipe by our friend Liz from Buuckfarmsbakery
