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Ice Cream Kolachkes

 Ice Cream Kolachkes
These sweet pastries have Polish and Czech roots and can also be spelled "kolaches." They are usually filled with poppy seeds, nuts, jam or a mashed fruit mixture. The ice cream is a unique twist on traditional kolachkes, and its simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio
120 ServingsPrep: 1 hour + chilling Bake: 10 min./batch


  • 2 cups butter, softened
  • 1 pint vanilla ice cream, softened
  • 4 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 cans (12 ounces each) apricot and/or raspberry cake and pastry filling
  • 1 to 2 tablespoons confectioners' sugar, optional


  • In the bowl of a heavy-duty stand mixer, beat butter and ice cream
  • until blended (mixture will appear curdled). Add flour and sugar;
  • mix well. Divide dough into four portions; cover and refrigerate 2
  • hours or until easy to handle.
  • Preheat oven to 350°. On a lightly floured surface, roll one
  • portion of dough into a 12x10–in. rectangle; cut into 2-in. squares.
  • Place a teaspoonful of filling in the center of each square. Overlap
  • two opposite corners of dough over filling; pinch tightly to seal.
  • Place 2 in. apart on ungreased baking sheets. Repeat with remaining
  • dough and filling.
  • Bake 11-14 minutes or until bottoms are lightly browned. Cool 1
  • minute before removing from pans to wire racks. Sprinkle with
  • confectioners' sugar if desired. Yield: 10 dozen.
Nutritional Facts: 1 cookie equals 60 calories,

2 of 2

Ice Cream Kolachkes (continued)

Nutritional Facts: 3 g fat (2 g saturated fat), 9 mg cholesterol, 27 mg sodium, 7 g carbohydrate, trace fiber, 1 g protein. Diabetic Exchanges: 1/2 starch, 1/2 fat.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.