Ice Cream with Flamingo Cookies

BY WOMAN'S DAY KITCHEN

 Jul 16, 2020

CON POULOS

Decorate scoops of strawberry or raspberry ice cream with cookie flamingos for a fun summer treat that truly stands out!

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YIELDS: 30

TOTAL TIME: 0 hours 40 mins

INGREDIENTS

1 

 batch Basic Sugar Cookie Dough

Shell cookie cutter

Flamingo cookie cutter 

1 

batch Royal Icing

Natural or gel food color

Nonpareils, for decorating

Edible marker, for decorating

Strawberry or raspberry ice cream

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DIRECTIONS

1. Cut out Sugar Cookie Dough using a seashell cutter for wings and a flamingo cookie cutter for body. Use a knife to cut off most of body—you only need the neck and a bit of body. Bake as directed.
2. Tint Royal Icing pink and use to decorate cookies, adding nonpareils before icing has set to decorate “wings.” Let set. 
3. Once set, use black edible marker to draw eyes and beak on flamingo heads.
4. To serve, scoop strawberry or raspberry ice cream into bowls; insert flamingo heads and attach wings (the ice cream acts as glue).
   

Tools you’ll need: Flamingo cookie cutter $2 surlatable.com