Cream together the butter and sugar in a stand mixer on high (or with a hand mixer).
Add the egg and vanilla and beat until smooth.
In a separate bowl, whisk together the flour, cream of tartar, baking soda, salt and sprinkles.
Add the flour mixture to the butter mixture and beat on low until a smooth dough is formed. Dough will be very thick.
Chill the dough for 20 minutes.
Using a cookie scoop, drop cookie dough onto baking sheets lined with parchment paper or silicone baking mats. Make 16 cookie balls.
Bake for 10 – 12 minutes, rotating halfway through baking time.
Allow the cookies to cool on baking sheets.
*Once cookies are completely cooled, make ice cream sandwiches. Place about ¼ cup of ice cream between each of two cookies for one sandwich.
Wrap each sandwich individually in plastic wrap and allow to freeze for at least four hours before serving.
The ice cream sandwiches can be stored in the freezer for up to one month.
*How to Easily Fill Ice Cream SandwichesThere are two options for making ice cream sandwiches:
Freeze the cookies before filling. That way when you press the ice cream between two cookies, the cookies will not bread.
You can also soften the ice cream, spread it in a 9x13 pan and freeze. Then use a cookie cutter the same size as the cookies to cut circles of ice cream to easily sandwich between the cookies.
The calories shown are based on the recipe making 8 ice cream sandwiches, with 1 serving being 1 ice cream sandwich (all of the ice cream used). Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information.**