Puff Pastry Ice Cream Sandwiches

Prep Time: 20 Minutes | Total Time: 40 Minutes | Servings: 6

  • SERVES 6
  • Prep Time: 20
  • Cook Time: 40


  • 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


  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).
  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).
  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.
  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.
Nutritional Information per serving:

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