Skip to main content New this month
Get the Allrecipes magazine

Ice Cream Kolacky

Rated as 3.64 out of 5 Stars

"This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling."
Added to shopping list. Go to shopping list.

Ingredients

servings 504 cals
Original recipe yields 12 servings (2 dozen)

Directions

{{model.addEditText}} Print
  1. Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, use your hands. Rubber gloves will help cut down the cold temperature from the ice cream.) When dough is smooth, shape into ball and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle with confectioners' sugar when cool. Eat and enjoy!

Nutrition Facts


Per Serving: 504 calories; 33.5 g fat; 46.1 g carbohydrates; 5.4 g protein; 91 mg cholesterol; 241 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 86
  1. 104 Ratings

  2.  
    Rated as 5 out of 5 Stars
  3.  
    Rated as 4 out of 5 Stars
  4.  
    Rated as 3 out of 5 Stars
  5.  
    Rated as 2 out of 5 Stars
  6.  
    Rated as 1 out of 5 Stars
Most helpful positive review

This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Popp...

Most helpful critical review

complicated and I did not find them worth the time it takes to make them

Most helpful
Most positive
Least positive
Newest

This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Popp...

I made several batches of these over the holidays, and received many compliments! I used apricot, raspberry and sour cherry preserves. Also, I used large cookie cutters to make them look espec...

These were beautiful! I didn't need to add anything extra to them. I used Haagan Daaz(sp?) Vanilla and added it with my hands because I don't have dough hooks, and I had to defrost myself severa...

I made a couple of batches before getting this right. I did need to add more flour (about 2/3c) to get the dough just right. Making the 1/8 inch circles did not work for me. After baking for 2...

This is a wonderful recipie and got rave reviews from my mother who made kolackys for years. I did find the dough a bit wet and adding an extra 2/3c. of four helped greatly.When rolling out the ...

I hope this is helpful to those trying this for the first time. This is a pastry and should be made with butter-not margerine-or spreads. Butter is from cream, margerine is from soybean or cor...

The cookies are great! I did both the popover and the regular cutouts. A little messy for my cookie sheets. They puff up alot more than I expected, which gave me trouble with figuring out whe...

These were awesome! It needs a little extra flour, though. I used fresh raspberries from my raspberry bush, mashed them, put them in a saucepan, added some corn starch plus a little water, then ...

I've used this recipe for nearly 40 years. My grandmother had a SOLO pie filling cookbook that we made many recipes from and this was one of them. I usually make 3 or 4 batches every Christmas...