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.