Minty Ice Cream Sandwiches Recipe

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.