Description
A fun and colorful recipe for making pastel swirl ice-cream sandwiches using soft sugar or shortbread cookies and vanilla ice cream.
Ingredients
Scale
- 24–32 soft sugar cookies or shortbread cookies (store-bought or homemade)
- 1½–2 qt vanilla ice cream (slightly softened)
- 10 oz white chocolate chips
- 2 tbsp refined coconut oil (or vegetable shortening)
- Food coloring gels (pastel shades: pink, purple, blue, teal, etc.)
- Sprinkles (optional)
Instructions
- Prep the Ice Cream Layer: Line a baking sheet with parchment paper. Spread softened vanilla ice cream into a 1–1½-inch thick slab. Freeze until firm, about 2–3 hours.
- Cut Out the Ice Cream Squares: Once frozen, cut ice cream into squares or rounds (matching your cookies’ shape and size). Place cut pieces back in the freezer to stay firm while you decorate the cookies.
- Make the Pastel Swirl Topping: In a microwave-safe bowl, melt white chocolate chips and coconut oil in 20–30 second intervals, stirring until smooth. Divide melted chocolate into small bowls and tint each with a different pastel food coloring. On top of each cookie, spread a thin layer of white chocolate. Immediately dot with different colored chocolates, then swirl with a toothpick for a marble effect. Add sprinkles if desired. Let set completely.
- Assemble the Sandwiches: Place one cookie (decorated side facing out) on the bottom. Top with a cut ice cream square/round. Place a second decorated cookie on top, pressing gently.
- Freeze & Serve: Arrange sandwiches on a tray and freeze for at least 1 hour to firm up. Serve straight from the freezer.
Notes
- Ensure the ice cream is slightly softened for easy spreading.
- Use a variety of pastel colors for a more vibrant look.
- Store any leftover sandwiches in the freezer for later enjoyment.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: No-bake
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 18g
- Sodium: 100mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg