November 1, 2019
This is a fun little Fall dessert. You could make them smaller and serve them as dessert bites at a party. But I just ate mine myself.
1 pint ice cream
1 tub EatPastry cookie dough
Vegan frosting (I have a million recipes for vegan frosting on this blog)
Shape a hexagon (six sides) of cookie dough about 4 inches thick. Freeze for about 5 hours. Remove from freezer and use a large knife to cut in half. Fill with ice cream and re-cut to make a hexagon shape with even layers. Frost with white frosting and top with sprinkles. Then freeze again for 10 min before eating. Enjoy!