Festive Ice Cream Sandwiches

Breyers® Festive Ice Cream Sandwiches


Prep time

40 min

Freeze Time

30 min

Cook time

10 min

Chill time

1 h

Makes

8 servings

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Ingredients

  • 1 cup (2 sticks) Country Crock® Buttery Sticks
  • 1 cup sugar
  • 1 large egg
  • 1 large egg yolk
  • 1 tsp. vanilla extract
  • 3 cups all-purpose flour
  • 1 can (16 oz.) vanilla frosting
  • Assorted food coloring, decorating gels, sprinkles and small candies
  • 4 cups Breyers® Original French Vanilla Ice Cream
  • Serving Size 

    Amount per serving

    Amount per: 1 serving

    • Calories 860
    • Calories from Fat 360
    • Total Fat 40g
    • Saturated Fat 14g
    • Trans Fat 0.5g
    • Polyunsaturated Fat 13g
    • Monounsaturated Fat 12g
    • Cholesterol 90mg
    • Sodium 320mg
    • Total Carbs 114g
    • Dietary Fiber 0g
    • Sugars 76g
    • Protein 9g
    • Vitamin D 0%
    • Calcium 8%
    • Iron 15%
    • Potassium 216mg
    • Omega-3 0g
    • Omega-6 4g
    • Vitamin C 0%
    • Vitamin A 6%

Directions

  1. Beat Country Crock® Buttery Sticks with sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatten into disks. Refrigerate at least 1 hour or until firm.

  2. Preheat oven to 350°. Remove plastic wrap from dough. Roll each dough quarter about 1/8-inch thick on lightly floured surface with lightly floured rolling pin. Cut dough into rounds with 3-inch cookie cutter. Arrange 1-inch apart on baking sheets. (If dough becomes too soft, return to refrigerator to firm up.) Discard scraps.

  3. Bake 10 minutes or until edges are golden. Cool 1 minute on wire rack; remove from pans and cool completely.

  4. Spoon frosting into separate small bowls and tint with food coloring. Spread or pipe onto 8 cookies and decorate with candies; set aside.

  5. On bottoms of 8 undecorated cookies, evenly scoop Breyers® Original French Vanilla Ice Cream, then gently press on decorated cookies. Freeze 30 minutes or until ready to serve.

 
            

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