September 10, 2020 Page 7
Once you make these ice cream sandwiches you’ll never want store bought again. Puff pastry replaces the boring cookies and we’ve created a simple method that turns
flaky pastry into crisp, crunchy goodness. It’s puff pastry like you’ve never tasted before. Make a bunch and keep them tightly wrapped in the freezer for a quick treat.
Ingredients Directions
• 2 tablespoons all-purpose flour
• 1/2 of a 17.3-ounce package Pepperidge
Farm® Puff Pastry Sheets (1 sheet), thawed
• 3 cups ice cream (use your favorite flavor or an
assortment of flavors), softened
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Puff Pastry
Ice Cream Sandwiches
Provided by Brandpoint
• Step 1: Heat the oven to 375°F. Line 1 baking sheet with parchment paper (When it’s time to bake, you will need 1
additional baking sheet and parchment paper).
• Step 2: Sprinkle the flour on the work surface. Unfold the pastry sheet on the work surface. Roll the pastry sheet
into an 11x14-inch rectangle. Place the pastry onto a parchment paper-lined baking sheet and top with another layer
of parchment paper and another baking sheet (This will create a thin, crispy pastry when baked).
• Step 3: Bake for 25 minutes, removing the top baking sheet and parchment during the last 5 minutes of the baking
time. Remove the baking sheet from the oven and place on a wire rack. Replace the second baking sheet to keep the
pastry from curling as it cools. Let the pastry cool completely.
• Step 4: Cut the pastry into 12 (3 1/2-inch) squares. Spread 1/2 cup ice cream onto each of 6 pastries. Top with
the remaining pastries. If desired, dip the edges of the sandwiches in sprinkles, chopped nuts, crushed pretzels or
whatever you like to coat the ice cream. Place on baking sheets and freeze for 1 hour or until firm.