Bailey & James is turning three! I remember when Amber told me she was going to be opening a boutique in downtown Rockford. My first thought was, “Girl, you shop at boutiques not run them.” Then I thought if there was anyone that could do this it was my hardworking, dedicated, and eye for darling décor friend; Amber. I love celebrating birthdays in the summer. If you are someone who is lucky enough to have a birthday during the warmer months, I envy you. Take it from someone who has a birthday right in the middle of February. It gets dark very early and there is usually a foot of snow on the ground. In the summer, you can party outside with friends and after a hot day, ice cream really hits the spot.
For Bailey & James’s birthday, I couldn’t think of a better way to celebrate than with homemade ice cream sandwiches at our cabin in Northern Michigan. These sandwiches can be made the day before so you won’t be pulled away from your guests during the party. No time to bake? Store bought cookies are completely okay (no judgement). However, this recipe is simple, delicious, and makes the house smell like fresh baked cookies, trust me. Like the sandwiches, the cookies can be made way in advance and frozen for a week. When it’s time to put the sandwiches together make sure you start early. You want to let the sandwiches sit in the freezer for at least 3 hours.
Finally, I would like to wish a Happy 3rd Birthday to Bailey & James and a happy one year anniversary of recipe blogging to me. It has been a wonderful and delicious year. I look forward to sharing more with you. Let the party begin!
Bailey’s Birthday Ice Cream Sandwiches
Active Time: 30 minutes
Total Time: 90 minutes plus freezing
1 cup room temperature butter
1 cup granulated sugar
1 tsp. vanilla
2 ¾ cup all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
½ tsp. salt
2 tbsp. sour cream
1 pint of your favorite ice cream
1. Heat oven to 350 degrees and line two baking sheets with parchment paper.
2. In a large mixing bowl, beat butter and sugar until fluffy, about three minutes. Add egg and vanilla and beat for an additional two minutes and set bowl aside.
3. In a small separate bowl, mix flour, baking powder, baking soda, and salt.
4. Gradually, add flour mixture to butter mixture, scraping the bowl as needed. Beat in sour cream until well mixed.
5. Roll dough into 1 inch balls. Roll balls in sprinkles and place onto baking sheet. Flatten cookies with the
bottom of a drinking glass to ensure consistent shape and size.
6. Bake 12-14 minutes or until edges are lightly brown. Remove from oven and let cookies cool on sheet for 2 minutes. Transfer to a wire rack to cool completely.
7. When you are ready to make sandwiches, let ice cream sit out for 5 minutes. Scoop ice cream onto a
cookie. Use a butter knife to evenly spread ice cream. Top with another cookie. Freeze sandwiches at
least 3 hours before serving.
Thanks so much for reading and don't forget to join us for the Birthday this Saturday, August 11 from 10:00 a.m. - 6:00 pm. Get all the details on the Facebook event page here! I'll be in town to celebrate and would love to meet some of you! Tag us on Instagram or Facebook with pics of your ice cream sandwich creations!