Mint Ice Cream Sandwiches

Only today did I realize that  St. Patrick's Day is right around the corner. How did it sneak up on me so quickly?

You know me—I like to celebrate each and every holiday with lots of dessert. Time to whip up Guinness Cupcakes (from a couple months ago) or Mint Ice Cream Sandwiches from Taste of Home.


Minty Ice Cream Shamrocks from Taste of Home

6 tablespoons butter, 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 baking cocoa

1-1/4 teaspoons baking powder

1/4 teaspoon salt

1-1/2 to 2 cups mint chocolate chip ice cream, softened

Cream butter and sugar. Add egg, milk, and vanilla and 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 wrap and refrigerate for 1 hour or until firm.

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 at 350F for 7-10 minutes or until set. 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. Wrap individually in plastic wrap; freeze. May be frozen for up to 2 months.

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