These Shamrock Ice Cream Sandwiches are such a fun treat for St. Patrick’s Day. Heck, they’d be a fun summertime dessert, too.
Shamrock Ice Cream Sandwiches
Tips and Tricks for making these Homemade Ice Cream Sandwiches…
This recipe is really easy to make, but it’s best if done in stages
- My advice on this dessert would be to make it two-three days ahead of time and break it up into easy stages
- Make the dough and cookies on day 1
- Then on day 2, add the filling.
- On day 3, you’re ready to serve
Are you looking for St. Patrick’s Day treats? Check out my other posts, like – Easy Rainbow Sugar Cookies, Rainbow Chocolate Covered Strawberries, or Rainbow Chocolate Covered Strawberries
Are you ready to make these Shamrock Ice Cream Sandwiches? Let’s make sure you have everything you’ll need…
Ingredients for homemade ice cream sandwiches
- unsalted butter
- granulated sugar
- light brown sugar
- egg
- food coloring – green
- all-purpose flour
- baking powder
- salt
- shamrock-shaped cookie cutter
- ice cream – my favorite flavor with this ice cream sandwich is vanilla
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PrintShamrock Ice Cream Sandwiches
Cute St. Patrick’s Day Dessert
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Total Time: 3 hours
- Yield: 6
Ingredients
Scale
- 3/4 cup of unsalted butter – softened
- 1/4 cup of granulated sugar
- 1/4 cup of light brown sugar – packed
- 1 egg yolk
- 3 or 4 drops of green food coloring
- 1&3/4 cup of all-purpose flour
- 3/4 tsp. baking powder
- 1/8 tsp. salt
- shamrock-shaped cookie cutter
- about 2 cups of vanilla ice cream
Instructions
- preheat the oven to 350 degrees
- in a medium bowl or mixer, combine the butter, sugars, egg yolk, and food coloring
- in a smaller bowl, mix the flour, baking powder, and salt
- add the dry ingredients into the wet ingredients, and mix well
- roll dough between 2 sheets of wax paper
- use a Shamrock shaped cookie cutter to make cookie shapes
- Preheat oven to 350 degrees
- Roll the dough out into an oblong shape that measures about 9″x12″
- Use a Shamrock cookie cutter to cut out shapes and place the shapes onto ungreased cookie sheets (or sheets lined with parchment paper)
- Bake for 8-10 minutes
- Let cool completely before transferring to a plate or small tray that will fit into the freezer
- pop the plate or plates into the freezer for at least 2 hours so cookies are cold
Filling
- Let the ice cream warm up a bit at room temp. for about 10 minutes
- take cookies out of the freezer
- Scoop out about 4 Tbsp. of ice cream per cookie and gently spread the top to even it out
- Gently press another cookie on top
- Place the cookie sandwiches on a wax paper-lined tray with wax paper and place them in the freezer for at least 2 hours or overnight
Serving
- When you take the cookies out, you can trim any stray ice cream
- You can also wrap each sandwich in wax paper for the kids to eat from
Notes
- *When rolling sticky dough, I like to place wax paper on my surface with a little bit of flour spread out
- If you don’t have wax paper, make sure you refrigerate your dough for at least 1 hour to firm up before rolling out. You might need to use a little bit of flour to sprinkle on the dough to lessen the stickiness
