Hello all at Becks Bakes!
I’m Lauren from Knead to Dough and I’ll be guest posting my new recipe for no-churn orange ice cream vanilla cookie sandwiches! It’s August and, whether the weather agrees or not, the summer is well and truly here. It wouldn’t be summer without ice cream now, would it? So I have created a quick and easy recipe for THREE INGREDIENT no-churn orange ice cream and vanilla sprinkles cookies to bring the best of summer and baking together!
It only uses simple ingredients and simple techniques, so it’s the perfect summer holiday bake, especially if the good old British rain is keeping you indoors! So without further ado, let me give you the recipe! It will make 6 finished orange ice cream vanilla cookie sandwiches!
For the cookies:
80g light brown sugar
2 teaspoons vanilla extract
175g plain flour
1 teaspoon baking powder
1/4 teaspoon salt
Approx 50g rainbow sprinkles
1 quantity of my no-churn orange ice cream, made the night before
To get started on the cookies, cream together the butter, brown sugar, and vanilla extract. Beat in the egg and extra egg yolk. Using brown sugar and the extra yolk help to make your cookies gooey and chewey just like you love.
In a separate bowl, mix together the plain flour, salt, and baking powder before folding into the wet cookie mixture.
Stir in about 2/3 of your sprinkles. That’s right, these vanilla sprinkles cookies don’t just have pretty sprinkles on the top. They’re baked all the way through to add sweetness and a surprising little crunch. They are just irresistible!
Cover and chill your dough in the fridge for at least 30 minutes. While it chills, preheat your oven to 180’C and line two baking trays.
Use a tablespoon to scoop and dollop dough balls onto your tray. Aim for 6 per tray, 12 in total, so that they have plenty of room to spread. Making your balls higher rather than wider will help to get you a thicker cookie which is much tastier for the ice cream sandwiches.
Scatter a few more sprinkles on top, these will spread with the cookie and create a gorgeous cookie top.
Bake for 15-20 minutes until light golden brown and the bottoms are golden. Gently pick a few up by carefully sliding a knife underneath to check.
Cool on the tray for the first 5 minutes, then cool completely on a wire rack.
In the meantime, grab your no-churn orange ice cream out of the freezer to soften a little.
Once the cookies are cooled, take two and sandwich a scoop of ice cream between the two. Repeat for the rest of your vanilla sprinkles cookies and, ta-dah! You have a batch of no-churn orange ice cream vanilla sprinkles cookies! It’s a mouthful of a name for a delicious mouthful of biscuit-y, ice cream-y goodness!
I hope you’ve enjoyed my recipe and I’d love to see your creations/variations if you make them yourselves. For more of my recipes and baking adventures, please check out and follow my blog Knead to Dough. A big thank you to Becky for featuring me on her blog too, it’s been great fun swapping blogs for the day!
You can also find me on social media…
Happy baking and thank you for reading,