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Ice Cream Kolacky


"This dough is made rich by adding ice cream. It is made even quicker and easier by using a canned filling."
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servings 504 cals
Original recipe yields 12 servings (2 dozen)


  • Calories:
  • 504 kcal
  • 25%
  • Fat:
  • 33.5 g
  • 52%
  • Carbs:
  • 46.1g
  • 15%
  • Protein:
  • 5.4 g
  • 11%
  • Cholesterol:
  • 91 mg
  • 30%
  • Sodium:
  • 241 mg
  • 10%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Add flour to butter or margarine and crumble in pastry blender. Add ice cream to crumbled mixture and, using dough hooks, work into dough. (If you don't have dough hooks, use your hands. Rubber gloves will help cut down the cold temperature from the ice cream.) When dough is smooth, shape into ball and refrigerate overnight.
  2. Preheat oven to 350 degrees F (175 degrees C).
  3. Roll dough to about 1/8-inch thickness on a floured surface. Using the rim of a glass dipped in flour, cut out circles. Place on a cookie sheet and make a thumbprint in center of each. Fill thumbprints with 1/2 teaspoon fruit filling.
  4. Bake at 350 degrees F (175 degrees C) for 20 minutes. Sprinkle with confectioners' sugar when cool. Eat and enjoy!

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Read all reviews 86
  1. 104 Ratings

Most helpful positive review

This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Popp...

Most helpful critical review

complicated and I did not find them worth the time it takes to make them

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Most positive
Least positive

This recipe has been in our family for over 50 years. We use it every Christmas season. There is a slight difference in rolling out the dough. We roll it out paper thin, then add Solo Brand Popp...

These were beautiful! I didn't need to add anything extra to them. I used Haagan Daaz(sp?) Vanilla and added it with my hands because I don't have dough hooks, and I had to defrost myself severa...

I made several batches of these over the holidays, and received many compliments! I used apricot, raspberry and sour cherry preserves. Also, I used large cookie cutters to make them look espec...

I made a couple of batches before getting this right. I did need to add more flour (about 2/3c) to get the dough just right. Making the 1/8 inch circles did not work for me. After baking for 2...

This is a wonderful recipie and got rave reviews from my mother who made kolackys for years. I did find the dough a bit wet and adding an extra 2/3c. of four helped greatly.When rolling out the ...

I hope this is helpful to those trying this for the first time. This is a pastry and should be made with butter-not margerine-or spreads. Butter is from cream, margerine is from soybean or cor...

The cookies are great! I did both the popover and the regular cutouts. A little messy for my cookie sheets. They puff up alot more than I expected, which gave me trouble with figuring out whe...

These were awesome! It needs a little extra flour, though. I used fresh raspberries from my raspberry bush, mashed them, put them in a saucepan, added some corn starch plus a little water, then ...

I've used this recipe for nearly 40 years. My grandmother had a SOLO pie filling cookbook that we made many recipes from and this was one of them. I usually make 3 or 4 batches every Christmas...