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 powder, and salt. Set aside.

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

Add the vanilla extract and egg to the butter mixture, and mix until well combined.

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

Fold in the red and blue sprinkles gently into the cookie dough.

Using a tablespoon, scoop small amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.

Bake in the preheated oven for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool on a wire rack.

Once the cookies are completely cooled, assemble the mini ice cream sandwiches by placing a scoop of vanilla ice cream between two cookies.

Repeat the process with strawberry and blueberry ice cream, creating different colored sandwiches.

Wrap each sandwich in plastic wrap and place in the freezer for at least one hour to firm up before serving.