Minty Ice Cream Shamrocks Recipes

SHAMROCK SHAKES

Steps:

• Blend ice cream, milk, mint extract, and food coloring together in a blender until smooth.
• Drizzle chocolate syrup around inside walls of 2 tall glasses; pour shake into glass. Top with whipped cream and green decorator sugar.

SHAMROCK SHAKE

Steps:

• Place the ice cream, milk, food coloring and mint extract in a blender.
• Blend until smooth.
• Pour into two glasses. Top with whipped cream, sprinkles and cherries, then serve.

MINTY ICE CREAM SHAMROCKS

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.

SHAMROCK SHAKE

Steps:

• In a blender, blend together Vanilla Ice Cream, Heavy Cream, Green Gel Food Coloring, Mint Extract, and Vanilla Extract. Blend until smooth and creamy at high speed.
• Serve with the whipped cream topping, green sprinkles, and a cherry on top.

MINTY ICE CREAM SHAMROCKS

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.