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To make the most delicious (and adorable) ice cream sandwiches, we layered GOYA® Maria Cookies with GOYA® Dulce de Leche and ice cream, and then rolled the mini treats in our favorite toppings. A word of caution: with their small size and big taste, you’ll eat more than one!
1 bottle (14 oz.)
1 pkg. (3.5 oz.)
GOYA® Maria Cookies
(2 pints) ice cream (we used chocolate chip and chocolate chocolate chip), slightly softened
finely chopped nuts, candy bars and/or sprinkles, for garnish.
Using butter knife, spread 1 tsp dulce de leche on back side of each maria cookie. Arrange cookies on plastic-lined baking tray.
Using 2-oz ice cream scoop, or heaping tablespoon measure, spoon ice cream on half of cookies. Top ice cream with remaining cookies to form mini ice cream sandwiches; press down gently. Transfer sheet to freezer; freeze until firm, about 1 hour.
Using butter knife, trim edges of cookies to smooth edges. Place nuts, candy bars and/or sprinkles on separate plates. Roll edges of cookies in toppings. Serve immediately.
You know that ice cream softens when it’s left out on the counter for 15-30 minutes. But if the ice cream is rock hard and you don’t want to wait patiently, try this: Remove the lid from the carton of ice cream and microwave on medium for 10 seconds. Voilá - soft, scoop-able ice cream - at the ready!
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