Beat Country Crock® Buttery Sticks with sugar in large bowl with electric mixer until light and fluffy, about 2 minutes. Beat in whole egg, egg yolk and vanilla until blended. Gradually add flour and beat on low speed until blended. Divide dough in quarters; wrap in plastic wrap and flatten into disks. Refrigerate at least 1 hour or until firm.
Preheat oven to 350°. Remove plastic wrap from dough. Roll each dough quarter about 1/8-inch thick on lightly floured surface with lightly floured rolling pin. Cut dough into rounds with 3-inch cookie cutter. Arrange 1-inch apart on baking sheets. (If dough becomes too soft, return to refrigerator to firm up.) Discard scraps.
Bake 10 minutes or until edges are golden. Cool 1 minute on wire rack; remove from pans and cool completely.
Spoon frosting into separate small bowls and tint with food coloring. Spread or pipe onto 8 cookies and decorate with candies; set aside.
On bottoms of 8 undecorated cookies, evenly scoop Breyers® Original French Vanilla Ice Cream, then gently press on decorated cookies. Freeze 30 minutes or until ready to serve.