- Remove the two Mauna Loa ice cream flavors from the freezer and allow them to soften at room temperature for 5-10 minutes, until the ice creams can be easily scooped and shaped.
- Flip four of the cookies upside down. To each, add a small scoop of Strawberry Guava Ice Cream and then a small scoop of Mango Lilikoʻi Ice Cream.
- Use a spoon to smooth the ice cream into an even layer. You can leave the two flavors side-by-side for a half-and-half effect, or swirl them together to partially mix the flavors.
- Add the remaining four cookies to the ice cream (right-side up) to create the tops of the sandwiches, then freeze for at least several hours to harden.
- Add the rainbow sprinkles to a small, shallow dish. Then, roll the exposed ice cream part of each sandwich in the sprinkles.
- Place the completed ice cream sandwiches in a sealed container and return them to the freezer for at least several hours so they can harden. Store them in the freezer for up to several days.
(Makes four ice cream sandwiches; divide or multiply as needed)
- 8 homemade or store-bought ginger cookies (grain-free and/or vegan as desired; note that this will work much better with a soft/chewy cookie rather than a crisp cookie)
- Half a pint of Mauna Loa Strawberry Guava Ice Cream
- Half a pint of Mauna Loa Mango Lilikoʻi Ice Cream
- ¼ c rainbow sprinkles (grain-free, vegan, and/or naturally colored as desired)
Inspired by ānuenue, rainbows, this kid-friendly ice cream sandwich features two fruity flavors of ice cream, chewy ginger cookies, and nostalgic rainbow sprinkles.