Preheat oven to 350 degrees F. Line 2 large cookie sheets with parchment.
In a large bowl, with hand mixer or stand mixer, beat the cake mix, oil, eggs, and salt until combined.
Scoop 2 tbsp of dough onto the lined cookie sheets to form small mounds, spacing 2 inches apart (for a total of 24 cookies). Using damp fingers, smooth dough into 1 1/2-inch-wide circles. Bake 12 to 14 min., until edges are set, switching pan position halfway through. Cool completely on pan on a wire rack.
Scoop the ice cream onto half of the cookies. Top with remaining cookies. Roll sides in the sprinkles. Freeze until ready to serve.