Puff Pastry Ice Cream Sandwiches

Puff Pastry Ice Cream Sandwiches

Once you make these ice cream sandwiches you’ll never want store bought again.  Puff pastry replaces the boring cookies and we’ve created a simple method that turns flaky pastry into crisp, crunchy goodness. It’s puff pastry like you’ve never tasted before. Make a bunch and keep them tightly wrapped in the freezer for a quick treat.
  • thaw: 40 minutes
  • prep: 20 minutes
  • bake: 25 minutes
  • freeze: 60 minutes
  • Serves: 6

Recipe

Ingredients

  • 2 tablespoons all-purpose flour
  • 1/2 of a 17.3-ounce package Puff Pastry Sheets (1 sheet), thawed
  • 3 cups ice cream (use your favorite flavor or an assortment of flavors), softened

Directions

  1. Heat the oven to 375°F.  Line 1 baking sheet with parchment paper (When it's time to bake, you will need 1 additional baking sheet and parchment paper).

  2. Sprinkle the flour on the work surface.  Unfold the pastry sheet on the work surface.  Roll the pastry sheet into an 11x14-inch rectangle.  Place the pastry onto a parchment paper-lined baking sheet and top with another layer of parchment paper and another baking sheet (This will create a thin, crispy pastry when baked).

  3. Bake for 25 minutes, removing the top baking sheet and parchment during the last 5 minutes of the baking time. Remove the baking sheet from the oven and place on a wire rack. Replace the second baking sheet to keep the pastry from curling as it cools. Let the pastry cool completely.

  4. Cut the pastry into 12 (3 1/2-inch) squares.  Spread 1/2 cup ice cream onto each of 6 pastries.  Top with the remaining pastries.  If desired, dip the edges of the sandwiches in sprinkles, chopped nuts, crushed pretzels or whatever you like to coat the ice cream .  Place on baking sheets and freeze for 1 hour or until firm.

  5. To make ahead, you can wrap the frozen sandwiches (after the 1 hour freeze in the last step) in waxed paper or plastic wrap and store them in the freezer for up to a week.

Layered Recipe

Watch a how-to demonstration of this recipe technique.

Watch the demo to see how to make this type of recipe, then consult your recipe for specific instructions.

Puff Pastry can puff up to 8 times its original thickness. That means even a sheet rolled to a thin ¼-inch thickness will rise 2 inches.

You can brush an egg-wash glaze (1 egg plus 1 tsp. water) over the Puff Pastry to create a rich, golden sheen when baked.

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