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

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


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


  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.
Originally published as Ice Cream Kolachkes in Taste of Home February/March 2009, p70

Sweet White Wine

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

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ShaunaJo User ID: 8176690 215612
Reviewed Dec. 22, 2014

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

KristineChayes User ID: 1441542 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!"

Idahogem1 User ID: 4985974 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."

jennycrocker User ID: 4981029 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."

missleslie36 User ID: 1271065 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."

amd429 User ID: 855411 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!"

MamaMirus User ID: 3572926 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!"

dawnkruk User ID: 2770385 122929
Reviewed Mar. 30, 2010

"great litlle bite size cookies."

marcoates User ID: 164090 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.


twins6 User ID: 3973198 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."

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