Best Minty Ice Cream Shamrocks Recipes

MINTY ICE CREAM SHAMROCKS

Minty Ice Cream Shamrocks image

With a soft, chewy chocolate cookie and festive mint shamrock ice cream, these fun desserts are a sweet delight on St. Patrick's Day. You can cut out the cookie wafers in any shape you choose and use any flavor ice cream. Try heart shapes for Valentine's Day filled with strawberry ice cream. -Beverly Coyde, Gasport, New York

Provided by Taste of Home

Categories Desserts

Time 40m

Yield 6 servings.

Number Of Ingredients 10

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

Steps:

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 : Calories 408 calories, Fat 18g fat (10g saturated fat), Cholesterol 79mg cholesterol, Sodium 327mg sodium, Carbohydrate 57g carbohydrate (33g sugars, Fiber 1g fiber), Protein 6g protein.

MINTY ICE CREAM SHAMROCKS

Minty Ice Cream Shamrocks image

This recipe elevates the average ice cream sandwich with creamy mint chocolate ice cream.

Provided by @MakeItYours

Number Of Ingredients 11

Ingredients

1 1/3 cups all-purpose flour
3/4 cup sugar
1 1/4 teaspoons baking powder
6 tablespoons butter, softened
1 egg
1-1/2 teaspoons milk
1/4 teaspoon salt
3/4 teaspoon pure vanilla extract
1/4 cup baking cocoa
1 1/2 to 2 cups mint chocolate chip ice cream, softened
1/2 cup mini chocolate chips (optional)

Steps:

Using a hand mixer, cream butter and sugar in a small bowl. Slowly add egg, milk and vanilla extract and mix well.
Sift flour, cocoa, baking powder and salt in a larger bowl. Gradually add the creamed mixture just until blended. Evenly divide the dough into two portions and flatten. Wrap both portions in plastic wrap and refrigerate for 1 hour or until firm.
Roll out the dough to 1/8- to 1/4-in. thickness on a floured surface. Use a floured cookie cutter to form cookies. Place the cookies about 2 in. apart on parchment-lined baking sheets. To keep the cookies from rising too high, prick the tops with a fork.
Bake the cookies at 350° for about 7-10 minutes or until set. Cool for 2 minutes before removing from pans to wire racks to cool completely.
Soften the ice cream by leaving it out for about 5 minutes. Mix the chocolate chips (if using) into the mint ice cream. Spread 1/4 to 1/3 cup ice cream on top of six cookies. Top with the remaining cookies. Wrap individually in parchment paper or plastic wrap and freeze.