Easy Summer Fruit Ice Cream Sandwiches

For the sugar cookie base

1. Preheat the oven to 350°F (175°C) and line a 13x18-inch (half-sheet) rimmed baking sheet with parchment paper.

2. Whisk the flour, baking powder, and salt together in a medium bowl until combined.

3. Whisk the 200 g sugar, eggs, vegetable oil, and vanilla extract together in a large bowl until smooth and emulsified, 1–2 minutes.

4. Add the flour mixture to the wet ingredients and mix with a spatula until a cohesive dough forms.

5. Transfer the dough to the prepared baking sheet and press or roll it into an even layer covering the entire pan.

6. Sprinkle the surface evenly with the remaining 2 tbsp sugar.

7. Bake until lightly golden brown and set, 12–15 minutes.

   Then 12 min of waiting

8. Allow the cookie sheet to cool completely at room temperature, about 30 minutes.

   Then 30 min of waiting

For the filling

9. Carefully lift the cooled cookie crust out of the pan using the parchment paper and cut it in half crosswise into two equal rectangles.

10. Line the baking pan with fresh parchment paper and place one half of the cookie crust back into the bottom of the pan, baked-side down.

11. Scoop the softened ice cream evenly over the cookie crust and spread it into a smooth, level layer using an offset spatula.

12. Dollop rows of the blackberry, apricot, and raspberry jams across the ice cream layer and swirl them gently into the ice cream with a spoon.

13. Place the second cookie crust half over the ice cream layer, pressed-side up, and press down gently to settle it.

14. Freeze until the ice cream is completely firm, at least 4 hours (or overnight).

    Then 240 min of waiting

15. Lift the sandwich block onto a cutting board using the parchment paper edges and slice into 12 equal rectangular ice cream sandwiches using a large chef's knife.

16. Freeze the cut sandwiches individually wrapped in plastic wrap for up to 2 weeks.