Vegan Birthday Cake Ice Cream Sandwiches

1 Make the ice cream the day before you want to serve these. Scoop the chilled coconut cream, just the thick white part, not the liquid into a large mixing bowl. With a hand mixer or a stand mixer, whip the coconut cream until it gets fluffy, start adding the powdered sugar a little at a time, whipping until it is all incorporated. 
2 Then start adding the cake mix a little at a time, whipping,until it is thick and fluffy.  Then whip in the vanilla and a pinch of salt. When the everything is incorporated and your ice cream is thick, and firm, stir in the sprinkles. 
3 Pour into a freezer safe container, smooth out evenly, and freeze overnight.
4 When you are ready to make the sandwiches, preheat oven to 350 degrees.
5 Cream together the vegan butter and sugars in a large mixing bowl. Until fluffy and light. 
6 Make flax eggs, by mixing the flax and water in a small bowl, set aside to thicken for a minute. Add the flax eggs to the butter and sugar mixture, then add the vanilla.
7 In a separate bowl, sift the flour, cornstarch, baking soda and salt. Add the dry mixture to the wet mixture a little at a time, mixing after each addition until fully incorporated. Stir in the sprinkles.
8 Roll small scoops of dough in your hands and place on a prepared baking sheet, press down slightly to flatten. Bake at 350 degrees for 10-12 minutes.
9 Allow to cool completely. Place a scoop of ice cream on one cookie, then top with a second. Roll in more sprinkles if you want. Enjoy! Store in freezer!