Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.

Beat in the vanilla extract and egg until well combined.

Gradually add the flour mixture to the wet ingredients, mixing until just combined.

Fold in the red and blue sprinkles.

Drop tablespoon-sized balls of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake for 10-12 minutes or until the edges are lightly golden. Remove from the oven and let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Once the cookies are cool, scoop a tablespoon of vanilla ice cream onto the flat side of one cookie, then top with another cookie, pressing gently to create a sandwich.

If desired, roll the edges of the ice cream sandwiches in additional sprinkles for extra color.

Serve immediately or wrap individually in plastic wrap and freeze for later enjoyment.