Spray a 1/4 sheet pan with cooking spray and line with parchment paper. Preheat oven to 350.
In a mixer with a paddle attachment, cream the butter and sugar together till fluffy. Add the egg and vanilla and mix well.
Combine the dry ingredients. Add half to the butter mixture and mix well, add the milk and mix till combined. Add the rest of the dry ingredients and mix till a creamy batter is formed.
Spread with an offset spatula in the pan. Sprinkle red, white, and blue sprinkles on top of the batter and bake about 10 min till the cake is done and toothpick inserted is dry. Remove and cool completely.
Red Cookie Batter
Spray a 1/4 sheet pan with cooking spray and line with parchment paper. Preheat oven to 375.
In a stand mixer with a paddle attachment, cream butter with the sugar till combined. Add the egg and vanilla and mix till combined.
Combine the dry ingredients in a bowl and add to the sugar mixture. Mix on medium low. When combined, add some red color till you get a medium to dark red.
Spread with an offset spatula in the pan, sprinkle white and blue sprinkles on top of the batter. Bake about 10-15 min till done and toothpick inserted is dry. Remove and cool completely.
Allow the ice cream so softened and spread into a 1/4 sheet pan and spread evenly. Freeze till firm.
If using homemade, spread into the pan after making and freeze.
For each of the cakes, use a circle or square cutter about 2 1/4″ wide and cut shapes. You will get approximately 12 squares out of each cake/cookie.
Cut the squares right up against the others.
Line tops and bottoms on a sheet pan, ready to fill with ice cream.
Cut the ice cream with the same cutter. You should get 12 squares.
Place an ice cream square onto each bottom and then place the top on each. Freeze immediately till firm.
Wrap individually in saran wrap and freeze until ready to serve.