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Ice Cream Kolachkes Recipe
Ice Cream Kolachkes Recipe photo by Taste of Home

Ice Cream Kolachkes Recipe

Read Reviews (15)
4.5 15
Publisher Photo
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: 10 min./batch
MAKES:120 servings
TOTAL TIME: Prep: 1 hour + chilling Bake: 10 min./batch
MAKES: 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

Nutritional Facts

1 cookie equals 60 calories, 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.

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 for 2 hours or until easy to handle.
  2. On a lightly floured surface, roll one portion of dough into a 12–in. x 10–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 at 350° for 11-14 minutes or until bottoms are lightly browned. Cool for 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.
Originally published as Ice Cream Kolachkes in Taste of Home February/March 2009, p70

Nutritional Facts

1 cookie equals 60 calories, 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.

Sweet White Wine

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

Reviews for Ice Cream Kolachkes(15)

AVERAGE RATING
   (16)
RATING DISTRIBUTION
5 Star
 (9)
4 Star
 (6)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
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
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
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
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
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!

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