- 6 tbsp butter, at room temperature
- 3/4 C sugar
- 1 egg
- 1 1/2 t milk
- 3/4 t vanilla
- 1 1/3 C of flour
- 1/4 C baking cocoa
- 1 1/4 t baking powder
- 1/4 t salt
- 2 C mint chocolate chip ice cream, softened
Combine butter and sugar in a bowl.
Using an electric mixer on medium, cream the ingredients together.
Add egg, milk and flour and stir well until blended.
Combine the flour, cocoa, baking powder and salt in another bowl. Mix well.
Slowly add the flour mixture to the creamed mixture. Blend until the dry ingredients are just moistened.
Divide dough into two equal sections and flatten both sections.
Wrap in plastic wrap and refrigerate for 1 hour or until the dough is firm.
When dough is firm, and you are ready to complete the recipe, pre-heat oven to 350F.
Place the dough on a lightly floured flat surface.
Using a shamrock cookie cutter, cut the dough into 12 cookie pieces (6 out of each section of dough).
Place in a single layer on a baking sheet covered with parchment paper.
Prick each cookie in the middle with a fork.
Bake 8 minutes or until set.
Cookies should cool 2 minutes and then transfer to a wire rack. Completely cool to room temperature.
Spread six cookies with the ice cream using about 1/4 cup for each.
Top the ice cream with the remaining 6 cookies.
Wrap each cookie individually in plastic wrap. Freeze until ice cream is solid, about 1 hour.