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!
- 17.3 oz. package Pepperidge Farm Puff Pastry Sheets
- 1 gallon Ice Cream, any flavor
- Chocolate Syrup
- Strawberry Syrup
- Topping of your choice
Preparation time 15mins
Cooking time 30mins
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.