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What You Need:

• 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

How to Make It:

1. Place the butter into a mixing bowl.
2. Add the sugar and use an electric mixer on medium speed to cream the ingredients together.
3. Add the egg, milk and flour and stir until well combined.
4. Place the flour into a separate bowl.
5. Add the baking cocoa and baking powder.
6. Sprinkle in the salt and toss to combine ingredients together well.
7. Slow add the dry ingredients to the creamed mixture and blend together until the dry ingredients are just moistened.
8. Divide the dough into two equal sections then flatten both sections.
9. Wrap in plastic wrap and refrigerate for 1 hour or until the dough is firm.
10. Allow the oven to heat to 350 degrees while finishing the cookie preparation.
11. Flour a flat surface lightly and place the sections of flattened firm dough onto the surface.
12. Use a shamrock cookie cutter and cut the dough out into cookie pieces.
13. Place the pieces on a cookie sheet covered with parchment paper in a single layer.
14. Prick each cookie in the middle with a fork.
15. Bake 8 minutes or until set.
16. Allow the cookies to cool 2 minutes then transfer to a wire rack to completely cool to room temperature.
17. Spread six cooled cookies with the ice cream using about 1/4 C for each cookie.
18. Top the ice cream with the remaining 6 cookies.
19. Wrap each cookie individually in plastic wrap and freeze for 1 hour or until the ice cream is solid.

Serves: 6