Do you remember Dunkaroos cookies from the 90's? They still sell them in Canada, but here's a great recipe from Studio DIY.

For the cookies:

1 cup butter
1/2 cup sugar
1 3/4 cup flour
1/4 cup finely ground graham cracker crumbs
1/4 teaspoon baking powder
1 teaspoon vanilla extract
1 teaspoon lemon zest
2 tablespoons milk

For the vanilla buttercream:

1/2 cup butter, softened
2 tablespoons cream cheese, softened
1 1/2 cups powdered sugar
1 teaspoon vanilla
2 tablespoons rainbow sprinkles

For the Dunkaroos Ice Cream:

2 cups half and half
2 cups cream
1 (5.3 ounce) container of greek yogurt
3/4 cup boxed funfetti cake mix
1/2 cup sugar
1/4 cup rainbow sprinkles
1/2 cup Dunkaroos cookie crumbles
About 1/2 to 3/4 cup vanilla buttercream frosting (recipe follows)

1. Cream together the butter and the sugar. In a separate bowl, whisk together the flour, graham cracker crumbs, and baking powder. Add the flour mixture to the butter mixture. Mix. Add in the vanilla, lemon zest and milk. Mix till combined. Wrap and chill for at least 1 hour, up to overnight.
2. Preheat oven to 350 degrees.
3. On a well floured surface, roll dough to 1/4 inch thickness. Cut out desired shapes. For the cookie crumbles to fold into the ice cream, the shapes don’t matter as you will just break them up after they cool. For the ice cream sandwiches, make an even number of 3 to 4 inch circles. Bake on parchment lined baking sheets anywhere from 5 to 10 minutes, till just lightly browned around the edges.
4. For the buttercream frosting, cream together the butter and cream cheese till smooth. Add in the powdered sugar and blend till combined. Add in the vanilla. Whip for a minute or so till fluffy. Gently fold in the sprinkles. Set aside.
5. To make the ice cream, whisk together the half and half, cream, yogurt, sugar, and vanilla. Chill mixture for at least an hour.
6. Churn in ice cream machine according to manufacture’s directions.
7. Once ice cream is done churning in the machine, gently fold in the funfetti cake mix, sprinkles, and cookie crumbles till incorporated, careful not to over mix or the sprinkle colors will start get muddled.
8. Now place the buttercream frosting into a piping bag fitted with a medium round tip. Transfer ice cream into a freezer safe container, layering swirls of buttercream in between the ice cream. Cover. Freeze overnight to let the ice cream fully harden.
9. For the ice cream sandwiches, place some of the ice cream into an 8-inch cake pan lined with parchment paper, smooth out the top, and freeze till hardened. Using a round biscuit cutter the same size as you made the round cookies, cut out circles from the frozen ice cream. Place back in the freezer as soon as possible and let harden till ready to use.