Goya Ice Cream Sliders

Goya Ice Cream Sliders Recipe
To make the most delicious (and adorable) ice cream sandwiches, 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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1 bottle 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


Prep: 15 Minutes
Cook plus freezing: 20 Minutes

Using butter knife, spread 1 tsp 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.

Created date

September 2011