CREDIT TO (TASTE OF HOME) AND RECIPE BY: Beverly Coyde, Gasport, New York
Total Time
Prep: 30 min. + chilling Bake: 10 min. + freezing
Makes
6 servings
Ingredients:
- 6 tablespoons butter, softened
- 3/4 cup sugar
- 1 large egg
- 1-1/2 teaspoons whole milk
- 3/4 teaspoon vanilla extract
- 1-1/3 cups all-purpose flour
- 1/4 cup baking cocoa
- 1-1/4 teaspoons baking powder
- 1/4 teaspoon salt
- 1-1/2 to 2 cups mint chocolate chip ice cream, softened
Directions:
- In a small bowl, cream butter and sugar. Add egg, milk and vanilla; mix well. Combine the flour, cocoa, baking powder and salt; gradually add to creamed mixture just until blended. Divide dough into two portions; flatten. Wrap in plastic and refrigerate for 1 hour or until firm.
- Preheat oven to 350°. On a lightly floured surface, roll out dough to 1/8- to 1/4-in. thickness. Cut with a floured 3-in. shamrock cookie cutter. Place 2 in. apart on parchment paper-lined baking sheets. Prick with a fork if desired.
- Bake until set, 7-10 minutes. Cool for 2 minutes before removing from pans to wire racks to cool completely.
- Spread 1/4 to 1/3 cup ice cream over the bottom of six cookies; top with remaining cookies. Arrange in a freezer container; freeze overnight. May be frozen for up to 2 months.
Nutrition Facts:
1 ice cream sandwich: 408 calories, 18g fat (10g saturated fat), 79mg cholesterol, 327mg sodium, 57g carbohydrate (33g sugars, 1g fiber), 6g protein.