Ingredients
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1 (15.25 oz) box red velvet cake mix
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1/3 cup vegetable oil
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2 large eggs
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Pinch of salt
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3 cups vanilla ice cream
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3/4 cup red, white and blue sprinkles
Steps
1
Preheat oven to 350°F. Line 2 large cookie sheets with parchment.
2
In a large bowl, with hand mixer or stand mixer, beat the cake mix, oil, eggs, and salt until combined.
3
Scoop 2 tbsp of dough onto the lined cookie sheets to form small mounds, spacing 2 inches apart (for a total of 24 cookies). Using damp fingers, smooth dough into 1½-inch-wide circles. Bake 12–14 min., until edges are set, switching pan position halfway through. Cool completely on pan on a wire rack.
4
Scoop the ice cream onto half of the cookies. Top with remaining cookies. Roll sides in the sprinkles. Freeze until ready to serve.
