If you have 10 minutes, you have time to make these fun, kid-friendly Easter treats! Big thanks to Pillsbury for sponsoring this post!
I don’t know about you guys, but my daughter has just about convinced me that it would be totally reasonable to decorate Easter eggs this week and then do it again right before Easter. At first I was all, no, that’s not happening. But then she whined for 8 days straight and I’m starting to realize that actually, decorating eggs would not be nearly as painful.
So. That’s what my life is like leading up to Easter. How about you?
Seriously, though. My daughter LOVES holidays. She is very much a “go big or go home” type of person. I’m more of a “let’s throw some plastic eggs around the yard and be done with this, k?” kind of person.
Our different styles clash sometimes, as parents and children often do. So, we got together and made Easter treats, but made them as easy as humanly possible.
Pillsbury sugar cookie dough, slice, top with sprinkles, bake, plop some carrot cake ice cream in between two of the cookies, BAM. Done. That’s my kind of holiday prep, you guys.
And you can totally use any kind of ice cream that you please, but bunnies like carrots and carrot cake ice cream seemed like the most festive of options. Bunny Tracks ice cream would work well too!
These seriously could not be any easier and my daughter was able to make these completely on her own, which is something that she loves.
Give these little Easter treats a try! And if you’d like to actually serve them at Easter, no problem! Just place them all on a cookie sheet and let them harden up in the freezer for about 2 hours before you transfer them to a freezer bag! Pull ’em out when you’re ready to serve. That’s my kind of dessert!
Carrot Cake Ice Cream Sandwiches
- 1 package Pillsbury refrigerated sugar cookie dough
- Easter sprinkles optional
- Carrot Cake ice cream or any flavor
- Preheat oven to 350 degrees.
- Slice cookies about 1/4 inch thick and place on a parchment lined baking sheet about 2 inches apart.
- Pour sprinkles on top and gently press them down to adhere.
- Bake for 8 minutes or until lightly golden around the edges. Remove from the oven and cool completely.
- Flip half of the cookies over and top with a scoop of ice cream. Press the remaining cookies on top of the ice cream.
- Serve immediately or return to the cooled cookie sheet and place in the freezer for one hour before removing to a sandwich bag and storing in the freezer until ready to eat.