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Ice Cream Kolachkes Recipe

Ice Cream Kolachkes Recipe

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
TOTAL TIME: Prep: 1 hour + chilling Bake: 15 min./batch YIELD:120 servings

Ingredients

  • 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

Directions

  • 1. 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.
  • 2. 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.
  • 3. 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.
Editor's Note: This recipe was tested with Solo brand cake and pastry filling. Look for it in the baking aisle.

Nutritional Facts

1 each: 60 calories, 3g fat (2g saturated fat), 9mg cholesterol, 27mg sodium, 7g carbohydrate (2g sugars, 0g fiber), 1g protein Diabetic Exchanges: 0 starch, 0 fat.

Reviews for Ice Cream Kolachkes

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MY REVIEW
ShaunaJo 215612
Reviewed Dec. 22, 2014

"Love it! Used raspberry gel and blueberry jam! YUM!"

MY REVIEW
KristineChayes 122931
Reviewed Jan. 8, 2014

"I remember my mother making something similar, but could never find a recipe until now. These are delicious! My family loved them and I wound up making another double batch a few days after baking the first batch. Definitely a keeper!"

MY REVIEW
Idahogem1 113295
Reviewed Dec. 24, 2013

"These were great right out of the oven. The cookie was flakey and buttery. The only thing I found is that they didn't stay crimped, they came apart as they cooked so I had square cookies in the end. I used my raspberry jam as the filling. They also didn't overnight very well. They were a bit chewing the next day."

MY REVIEW
jennycrocker 182376
Reviewed Aug. 22, 2013

"This recipe is the one that made me a loyal subscriber to Taste of Home. These were present at every holiday gathering I can remember as a child, and were a family favorite. My Gram always made them with apricot filling. When I was about 10 years old, she told me that she used ice cream to make the dough. After she passed, I searched for this recipe over and over again with no luck (I did not know they were kolachkes). In 2008, My Grandma gifted me a subscription to Taste of Home for Christmas. I was flipping through one of the magazines, and low and behold, there it was! I made them immediately and literally cried when they were the exact cookies that I grew up with! They were my Mom's favorite too. She passed away in 2007. My kids remember these cookies and my Mother's love for them. I am so happy to bring these back to our holidays, and we enjoy them with fond memories."

MY REVIEW
missleslie36 143889
Reviewed Jun. 28, 2010

"They were good and fairly simple to make. I had a hard time getting the two corners to stick together. The picture makes them look really puffy and flakey, mine were pretty flat."

MY REVIEW
amd429 179946
Reviewed Mar. 30, 2010

"This recipe was GREAT! I got it to make a ton! They froze very well so we can pull out some whenever we like! To answer an earlier question 2 cups does equal 1 pint. I rolled the dough out very thin almost the thinness of paper and they came out flaky and pie crust like! YUMMMY!"

MY REVIEW
MamaMirus 210710
Reviewed Mar. 30, 2010

"I've made my family recipe and tried these and they turned out very well. A nice trick for filling is preserves, they are the right consistency for these. I used pineapple preserves, raspberry preserves and orange marmalade which was perfect with a hot cup of java!"

MY REVIEW
dawnkruk 122929
Reviewed Mar. 30, 2010

"great litlle bite size cookies."

MY REVIEW
marcoates 114001
Reviewed Mar. 30, 2010

"This sounds really good. I don't believe I've ever see cake or pastry filling in the grocery story near the pie fillings. Where would I find it? You can tell I don't do much baking.

:("

MY REVIEW
twins6 122920
Reviewed Mar. 30, 2010

"this is the same dough that I use for my ice cream strudel. It's nice to have a new use."

MY REVIEW
Giuseppina 183919
Reviewed Jan. 31, 2010

"My mom,who very rarely bakes sweets made these cookies.Everyone LOVED them! Not too sweet, very addicting."

MY REVIEW
1946quilter 179945
Reviewed Jan. 30, 2010

"I haven't made this exact recipe but I have made others like it and will try this soon. I have lots of homemade jam and would like to use that for filling. Any advice about that? For instance, should I add flour to the jam (that occurs in some cookie fillings)?"

MY REVIEW
thegeema 163484
Reviewed Jan. 30, 2010

"Would 2 cups of ice cream = 1 pint?"

MY REVIEW
SheriCecelia 179944
Reviewed Jan. 30, 2010

"This is recipe is what my family has been making for years! We love it. this is a Christmas time cookie for us. Do ya every wonder why we only make these yummy things durning special occations? Why I do not know. I will have to make them again soon."

MY REVIEW
tkarinas 179943
Reviewed Jan. 30, 2010

"This recipe is so simple to make, my family makes it very often. We love it and will be keeping this recipe for a long time to come."

MY REVIEW
juicyfruit007 182371
Reviewed Oct. 19, 2009

"These are good but not quite as good as I expected. And I had a hard time getting mine to turn out pretty."

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Wine Pairings

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.