Combine flour and baking soda. Beat next 4 ingredients in large bowl with mixer until blended. Gradually add flour mixture, mixing well after each addition. Divide dough into 3 equal portions.
Place 1 portion of dough in separate bowl; tint with blue food coloring. Wrap in plastic wrap. Repeat in separate bowl with second portion of dough and red food coloring. Wrap remaining (untinted) dough with plastic wrap. Refrigerate all dough 1 hour.
Roll out uncolored dough between 2 lightly floured sheets of waxed paper into 10x7-inch rectangle. Repeat with red dough; place over uncolored dough rectangle. Repeat with blue dough, stacking on top of red dough. Starting at 1 long side of rectangle, roll up dough tightly into log. Wrap in plastic wrap. Freeze 1 hour.
Heat oven to 350ºF. Unwrap dough; cut into 42 slices, each about 1/4 inch thick. Place, 2 inches apart, on parchment-covered baking sheets.
Bake 8 to 10 min. or until edges are lightly browned. Cool on baking sheets 2 min. Remove to wire racks; cool completely.
Spoon scant 1/3 cup ice cream onto bottom side of each of 21 cookies; cover each with second cookie, top side up, to make sandwich. Freeze 2 hours or until firm.
Roll edges of cookie sandwiches in colored sprinkles before freezing.
Substitute thawed COOL WHIP Whipped Topping for the ice cream.
Calories From Fat
% Daily Value*
Total Fat 13g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 32g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
21 servings, 1 cookie sandwich each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.