Minty Ice Cream Sandwiches Recipe

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Don't wait for St. Patrick's Day to serve this festive ice cream dessert recipe, because this treat is perfect year round. You'll love the mint chocolate chip ice cream sandwiched between the chocolaty shamrock-shaped cookies.
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  • 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
Container: mixing bowl, mixer
10 mins
10 mins
50 mins
  • 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.
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