Step 1

An introduction to Confetti Ice Cream Sandwiches with Cookie Monster and Chef Joel (Click on this step or "Make It Now" to view introduction.)

Step 2

Preheat the oven to 300°F. Line two large baking sheets with parchment paper.

Step 3

Place the whole wheat flour, kosher salt, cinnamon, and baking powder in a large mixing bowl and whisk to combine. Place the honey, oil, vanilla, egg, and skim milk in a small mixing bowl and whisk until the egg is fully combined with the other ingredients. Pour the wet ingredients into the dry ingredients and whisk until the mixture just starts to come together. Using your hands, knead the dough until it comes together and forms a ball. Divide the dough in half and shape into balls.

Step 4

Place a sheet of parchment from one of the prepared baking sheets on a work surface. Place a dough ball in the center, and top with a second piece of parchment paper. Roll the dough between the sheets of paper into a rectangle that is about 1/4-inch thick. Remove the top piece of parchment and carefully transfer the bottom parchment with the dough to a baking sheet. Repeat rolling with the second ball of dough, making sure it is the same size as the first. Bake the cookie dough on middle rack of oven until lightly brown around the edges, 25-30 minutes.

Step 5

Scoop a container of vanilla ice cream into a large mixing bowl and let sit at room temperature until it starts to soften, about 10 minutes. Once softened, add the sprinkles and stir to incorporate them into the ice cream. Place the ice cream back in the freezer to stay cold while the cookies finish baking and cooling.

Step 6

Check to see that the cookies are done. Remove from oven or add time as needed. When done, transfer the baking sheets to a wire rack and let the cookies cool completely before using. Once the cookies are cool, remove the ice cream from the freezer and spread it into an even layer over one of the cookie layers, making sure to take it all the way to the edges. Arrange the sliced strawberries over the ice cream. Top with the second cookie layer and press it down lightly. Transfer the baking sheet to the freezer to firm up the ice cream, about 15 minutes.

Step 7

Remove the baking sheet from the freezer and transfer the ice cream sandwich to a cutting board. Using a serrated knife, cut the large sandwich into 2x2-inch squares. Serve the ice cream sandwiches immediately, or wrap individually in plastic wrap and store in the freezer for up to one month.