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Minty Ice Cream Sandwiches Recipe

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Don’t wait for St. Patrick’s Day to serve this fantastic, festive dessert—this one is perfect for enjoying year round.
Directions
  • In a mixer bowl, cream the butter and sugar.
  • Add the egg, milk, and vanilla. Mix well.
  • Combine the flour, cocoa, baking powder and salt in a medium bowl. Gradually add this the the creamed mixture, just until blended.
  • Divide the dough in half, wrap each in plastic wrap and refrigerate for 1 hour or until firm.
  • On a lightly floured surface, roll out dough to 1/8-1/4 inch thickness.
  • Cut with desired shamrock cookie cutters.
  • Place two inches apart on a parchment paper lined cookie sheet or silpat lined sheet.
  • Prick each cookie with a fork if desired.
  • Bake at 350° for 10 minutes or until set.
  • Cool for 2 minutes before removing from the cookie sheet, then remove to a wire rack to cool completely.
  • Spread 1/4 to 1/3 cup of ice cream over bottoms of 6 cookies.
  • Top with remaining 6 cookies.
  • Wrap individually in plastic wrap and freeze.
  • May be frozen for up to 2 months.
  • This recipe can easily be doubled.
Container: mixing bowl, mixer
Prep Time: 10 minutes
Cook Time: 10 minutes
Serving Description: 1 sandwich
Servings: 6
Enter desired servings   Change Servings
Ingredients
- 6 tablespoons butter - unsalted, softened
- 3/4 cup sugar
- 1 egg
- 1 1/2 teaspoons milk
- 3/4 teaspoon vanilla extract
- 1 1/3 cups all purpose flour
- 1/4 cup powdered baking cocoa
- 1 1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 2 cups mint chocolate chip ice cream - softened

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