Ice Cream Topped with Impression Cookies

The impression cookies are sure to make an everlasting impression, both in taste and style.
When I found these innovative impression rolling pins, I couldn’t believe that I’d never seen them before. Indulge yourself and buy every design out there. Happy rolling!

Chocolate Ice Cream

16 oz. whip topping

8 oz. coffee creamer

1 (3.5-oz.) package chocolate pudding

Impression Cookies

1½ sticks (¾ cup) margarine

½ cup confectioners’ sugar

1 egg

¼ cup ground almonds or hazelnuts

1¼ cups flour

Prepare the ice cream:

Line a 9×13-inch pan with parchment paper and set aside. 

In a bowl, beat whip topping until stiff. Mix in coffee creamer and pudding.

Pour ice cream mixture into the prepared pan and freeze until firm,
3–6 hours or overnight.

Using a round ribbed cookie cutter, “cut” ice cream into shapes.
For best results, dip the cookie cutter into water after each cut.

Return ice cream shapes to the freezer until ready to serve.

Prepare the cookies:

Preheat oven to 320°F. Line a baking sheet with parchment paper and set aside.

In a mixer, combine margarine, confectioner’s sugar, egg, ground nuts, and flour.

Use a regular rolling pin to roll out dough between two sheets of parchment paper until ¼ inch thick. With the impression rolling pin, roll across the dough only once, applying pressure. (Rolling more than once will ruin the design.)

Cut cookies using a round ribbed cookie cutter that is a bit smaller than the one used for the ice cream. Place on the prepared baking sheet and bake 15 minutes.

To serve, place a cookie on top of each ice cream portion.

Variation: To make chocolate cookies, add 3 tablespoons cocoa powder to the dough.

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