“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 flavour ice cream. Try heart shapes for Valentine’s Day filled with strawberry ice cream.” —Beverly Coyde, Gasport, New York
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 2 portions; flatten. Cover 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-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 6 cookies; top with remaining cookies. Arrange in a freezer container; freeze overnight. May be frozen for up to 2 months.