Butterfly Ice Cream Sandwiches


  • 1 package refrigerated sugar cookie dough, well chilled
  • 1 pint chocolate ice cream, slightly softened
  • 1 pint raspberry or mixed berry sorbet, slightly softened
  • 1 pint mango or passion fruit sorbet, slightly softened
  • Special equipment: butterfly-shaped cookie cutter


  1. Preheat oven to 350º F.
  2. On a lightly floured work surface, roll out dough to 1/8 inch thickness, using additional flour as needed to prevent sticking. Cut out butterfly shapes and gently brush off excess flour, if necessary. Transfer butterfly shapes to un-greased cookie sheet and bake for 8 – 10 minutes, until lightly golden brown. Remove from cookie sheets onto racks to cool.
  3. Top half of the butterflies with the different ice creams and sorbets and then gently press another cookie to the ice cream.
  4. Cover and freeze sandwiches until ready to serve. Arrange in a chilled glass bowl to serve. Can be made 4 days ahead.