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 it’s simplest to use a square cookie cutter to cut the dough. \u2014Diane Turner, Brunswick, Ohio<\/p>\n","protected":false},"author":7061,"featured_media":50429,"comment_status":"closed","ping_status":"closed","template":"","meta":{"ep_exclude_from_search":false},"tags":[303971,304158,304173,304423,306027,304328,306040,304288,305487,304430,304338,306171,304515,303966,304408,304368,307295,306848,304347,304348,304268,304558,324623,303994,304150,304473],"categories-v2":[308500,310461,309438,309455,308821,308988,311758,308984,308481,311768,259620,310796,308830,308992,312036,308880,308495,308813,308745,310333,309603,308998,309000,259483,308910,309177,308528,309434,308876],"coauthors":[305],"recommended_recipes":[{"post_title":"Cookies and Cream Ice 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Krumkake","post_link":"\/recipes\/whipped-cream-krumkake\/","post_image":"\/wp-content\/uploads\/2018\/01\/Whipped-Cream-Krumkake_EXPS_THCA19_3356_B09_13_3b.jpg"},{"post_title":"Ice Cream Tacos","post_link":"\/recipes\/ice-cream-tacos\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ice-Cream-Tacos_EXPS_FT21_28716_F_0513_1.jpg"},{"post_title":"Ice Cream Balls","post_link":"\/recipes\/ice-cream-balls\/","post_image":"\/wp-content\/uploads\/2018\/01\/Ice-Cream-Balls_EXPS_FT21_6819_F_0422_1.jpg"},{"post_title":"Gingerbread Ice Cream","post_link":"\/recipes\/gingerbread-ice-cream\/","post_image":"\/wp-content\/uploads\/2025\/04\/Gingerbread-Ice-Cream_EXPS_FT25_278438_JR_0327_1.jpg"},{"post_title":"Kolaches","post_link":"\/recipes\/kolaches\/","post_image":"\/wp-content\/uploads\/2024\/07\/recipeFallback.jpg"},{"post_title":"Ice Cream Snowballs","post_link":"\/recipes\/ice-cream-snowballs\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps16496_CB7477C9.jpg"},{"post_title":"Mashed Potato Kolachkes","post_link":"\/recipes\/mashed-potato-kolachkes\/","post_image":"\/wp-content\/uploads\/2018\/01\/Mashed-Potato-Kolachkes_EXPS_FBMZ19_27716_B05_03_7b.jpg"},{"post_title":"Cookie Dough Ice Cream","post_link":"\/recipes\/cookie-dough-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps35618_TH1195008D8.jpg"},{"post_title":"Graham Cracker Fried Ice Cream","post_link":"\/recipes\/graham-cracker-fried-ice-cream\/","post_image":"\/wp-content\/uploads\/2018\/01\/exps33125_TH1194743D14A.jpg"},{"post_title":"Lemon Kolaches","post_link":"\/recipes\/lemon-kolaches\/","post_image":"\/wp-content\/uploads\/2017\/09\/Lemon-Kolaches_exps5449_HFG2661989A05_23_4b_RMS.jpg"}],"acf":{"long_pin":"https:\/\/tmbidigitalassetsazure.blob.core.windows.net\/rms3-prod\/attachments\/37\/1200x1200\/Ice-Cream-Kolachkes_EXPS_WRSM17_43014_B03_29_1b.jpg"},"recipe_schema":{"@context":"https:\/\/schema.org","@type":"Recipe","@id":"https:\/\/www.tasteofhome.com\/recipes\/ice-cream-kolachkes\/","name":"Ice Cream Kolachkes","datePublished":"2018-01-01","dateModified":"2023-11-17","prepTime":"PT60M","cookTime":"PT15M","totalTime":"PT01H15M","image":{"@type":"ImageObject","url":"https:\/\/www.tasteofhome.com\/wp-content\/uploads\/2017\/09\/Ice-Cream-Kolachkes_EXPS_WRSM17_43014_B03_29_1b.jpg","height":1200,"width":1200},"recipeCategory":["Desserts"],"description":"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 it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio","recipeIngredient":["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"],"recipeInstructions":[{"@type":"HowToStep","text":"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 4 portions; cover and refrigerate until easy to handle, about 2 hours."},{"@type":"HowToStep","text":"Preheat oven to 350\u00b0. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling."},{"@type":"HowToStep","text":"Bake until bottoms are lightly browned, 11-14 minutes. Cool 1 minute before removing from pans to wire racks. Sprinkle with confectioners' sugar if desired."}],"recipeYield":"10 dozen","author":[{"@type":"Person","name":"Taste Recipes Editorial Team"}],"nutrition":{"@type":"NutritionInformation","calories":" 60 calories","fatContent":"3g fat (2g saturated fat)","cholesterolContent":"9mg cholesterol","sodiumContent":"27mg sodium","carbohydrateContent":"7g carbohydrate (2g sugars","fiberContent":"0 fiber)","proteinContent":"1g protein. "},"aggregateRating":{"@context":"http:\/\/schema.org\/","@type":"AggregateRating","ratingValue":4.2083335,"reviewCount":24,"worstRating":1,"bestRating":5},"video":{"@type":"VideoObject","name":"Kolachkes with an Ice Cream Twist","description":"Love a classic kolachke? Why not make them a little sweeter and creamier by adding a little ice cream to the dough?","thumbnailUrl":["http:\/\/content.jwplatform.com\/v2\/media\/JaIHU62w\/poster.jpg?width=720"],"uploadDate":"","duration":"P0DT0H0M1S","contentUrl":"http:\/\/content.jwplatform.com\/videos\/JaIHU62w-Uot7Fvi8.mp4"},"review":[{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-03-08","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"DDavis10210"},"reviewBody":"
I have used the following for many years :<\/p>
I stick of butter <\/p>
1 cup of flour<\/p>
3 ounces of cream cheese.<\/p>
Powdered sugar <\/p>
Filings of your choice .<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-04-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"JLHileman"},"reviewBody":"The only thing good about this recipe is that I had vanilla ice cream left over to eat. They didn't hold their shape, didn't stay closed even though I was very careful about pinching corners together and sealing with milk. I will go back to my regular Kolachkes recipe. Rating: TERRIBLE","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":1,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2023-11-16","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Annette155"},"reviewBody":"
These are okay ... but just okay! Sealed corners with water --- they still popped open in the oven. Put in a little less filling --- they still popped open. Had to seal corners about 1\/2\" or more in with water & put in a little less filling --- they were better, but still occasionally popped open. They aren't good enough to go thru all this hassle. First & LAST time I'll make these.<\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-03-09","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"NancyParris"},"reviewBody":"I simply had to say how excited I am. A dear friend gave me this recipe years ago when my children were small. They loved these and so do I. I have never seen it again until now after all these years. Can't wait to make a batch.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2021-02-10","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"KarenKeefe"},"reviewBody":"Very interesting use for ice cream! These are delicious! I used apricot jam!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-12-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"ElfiePoo"},"reviewBody":"Just a note to those are who are having trouble keeping the corners from separating. Don\u2019t use water. When water gets hot, it turns to steam, and the seal expands. Make an egg wash with one egg and 1 Tbs of water as a glue. My normal recipe uses cream cheese, butter, flour. No sugar in the dough . I thought I would try this one after reading reviews, but I didn\u2019t care for it at all. The dough was much sweeter, due to the ice cream, and the filling just pushed it over the top. In my version, the filling is a good complement to pastry because of no sugar in the dough.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":2,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2024-03-29","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"leeann192"},"reviewBody":"
They are the best <\/p>","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"amd429"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"MamaMirus"},"reviewBody":"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!","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-08-22","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"jennycrocker"},"reviewBody":"This recipe is the one that made me a loyal subscriber to Taste Recipes. 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 Recipes 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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2013-12-24","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Idahogem1"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-31","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"Giuseppina"},"reviewBody":"My mom,who very rarely bakes sweets made these cookies.Everyone LOVED them! Not too sweet, very addicting.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-11-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"PattyHackett"},"reviewBody":"To recipe add vanilla extract or vanilla paste, cake flour instead of all purpose flour, a combination mix of thawed Tillamook butterscotch ice cream and cream cheese.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2019-01-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"joyfl5"},"reviewBody":"The dough is flavorful but not like the old-country texture and flavor just a bit sweeter. I prefer the old less sweet dough. This time I used gluten free baking mix for my day-in-law's gluten sensitivity and she, having never tasted Kochlachkes before, loved them. I also make my filling by boiling down dried apricots and water. The photo shows exceptionally perfect ones. Most don't make it to that perfection in my experience. I do try though ;) To seal I dip my finger in water and just touch the corners if they won't quite hold.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"tkarinas"},"reviewBody":"This recipe is so simple to make, my family makes it very often. We love it and will be keeping this recipe for a long time to come.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-01-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"SheriCecelia"},"reviewBody":"This is recipe is what my family has been making for years! We love it. this is a Christmas time cookie for us. Do ya every wonder why we only make these yummy things durning special occations? Why I do not know. I will have to make them again soon.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":5,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-06-28","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"missleslie36"},"reviewBody":"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.","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}},{"@context":"http:\/\/schema.org\/","@type":"Review","datePublished":"2010-03-30","author":{"@context":"http:\/\/schema.org\/","@type":"Person","name":"marcoates"},"reviewBody":"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.:(","reviewRating":{"@context":"http:\/\/schema.org\/","@type":"Rating","ratingValue":4,"worstRating":1,"bestRating":5}}]},"video":{"title":"Kolachkes with an Ice Cream Twist","description":"Love a classic kolachke? 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The ice cream is a unique twist on traditional kolachkes, and it's simplest to use a square cookie cutter to cut the dough. —Diane Turner, Brunswick, Ohio","FreezerDirections":"","FreezerDirectionsTitle":"","HTMLTitle":null,"RecipeVersionNumber":null,"WorkflowStatusId":9,"Directions":[{"Direction":"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 4 portions; cover and refrigerate until easy to handle, about 2 hours.","SequenceNo":1},{"Direction":" Preheat oven to 350\u00b0. On a lightly floured surface, roll 1 portion of dough into a 12x10-in. rectangle; cut into 2-in. squares. Place 1 teaspoon filling in the center of each square. Overlap 2 opposite corners of dough over filling; pinch tightly to seal. Place 2 in. apart on ungreased baking sheets. Repeat with remaining dough and filling.","SequenceNo":2},{"Direction":" Bake until bottoms are lightly browned, 11-14 minutes. 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