To make the most delicious (and adorable) ice cream sliders, 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!
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GOYA® ICE CREAM SLIDERS
Makes: 12 sliders
Prep Time: 15 minutes
Total Time: 20 minutes, plus freezing time
1 bottle (14 oz) GOYA Dulce de Leche
1 pkg. (3.5 oz) GOYA Maria Cookies
1 carton (2 pints) ice cream (we used chocolate chip and chocolate chocolate chip), slightly softened
1 cup finely chopped nuts, candy bars and/or sprinkles, for garnish.
- Using butter knife, spread 1 teaspoon 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.
Soften Ice Cream, Now!
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, scoopable ice cream—at the ready!
Goya recipes provided by and the mark GOYA® used by permission of Goya Foods, Inc.