Ice Cream Sandwich

This was the recipe that I used for the dessert at my daughter's High School Graduation Celebration and it was a hit!

Photo by Heather J.

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

25

servings

PREP TIME

15

minutes

TOTAL TIME

30

minutes

SERVINGS

25

servings

Ingredients

  • 17.3 oz. package Pepperidge Farm Puff Pastry Sheets

  • 1

    gallon Ice Cream, any flavor

  • Chocolate Syrup

  • Strawberry Syrup

  • Topping of your choice

Directions

Thaw the puff pastry sheets completely. Sprinkle flour onto a large dough board. Place the puff pastry sheets onto the floured board and cut 2 3/4” circles, using a round cookie cutter, out of the dough. Roll out the scraps of dough using a rolling pin and cut circles out of the remaining dough. Spray a baking sheet with non-stick cooking spray and lay the individual pastry circles onto the baking sheet. Bake the pastries at 400 degrees Fahrenheit for 13 – 15 minutes. Remove the pastry puffs from the baking sheet and pull each pastry in half. Add a scoop of ice cream in between the top and bottom pastry halves. Place the ice cream sandwich on a small plate and drizzle chocolate or strawberry syrup over the top of the sandwich. Serve immediately. *Chocolate and strawberry syrup can be substituted for any topping of your choice.

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