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:

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