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Ice Cream Shamrocks Recipe

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Ice Cream Shamrocks Recipe

Prep Time: Cook Time:


  • Wheat flour, white, all-purpose, enriched, calcium-fortified | 1.33 cup
  • Whole milk | 0.50 tbsp
  • Egg, whole, raw | 1.00 small
  • Granulated sugar | 0.75 cup
  • Butter without salt | 6.00 tbsp
  • Cocoa | 2.00 oz
  • Baking powder | 1.25 tsp
  • Salt | 0.25 tsp
  • Choclate ice cream | 2.00 serving
Nutrition Facts (Per Serving)

Calories per serving: 389.29 mg

Fat per serving: 14.43 g

Saturated fat per serving: 8.76 g

Protein per serving: 5.57 g

Sodium per serving: 273.50 mg

Cholesterol per serving: 60.57 g


  1. Choose your favorite flavor of ice cream. I prefer the Mint Chocolate Chips Ice Cream For this recipe.
  2. Cream butter and sugar with a whisk in a small bowl. Add egg, vanilla and milk and mix. Sift in the cocoa, baking powder and salt in flour; slowly add the dry contents in creamy mixture and fold until blended slightly.
  3. Separate dough in two equal portions, flatten and use plastic wrap to wrap up the dough and refrigerate 60 minutes or more. The dough should be firm and stiff.
  4. Roll out dough on a surface dusted with flour, up to 1/8 to ¼ inch thickness. Cut out small cookies with a 3 inch floured shamrock cookie cutter.
  5. Place on a baking sheet line with parchment paper at a distance of 2 inches. Slightly prick with a fork.
  6. Bake cookies at 350°F for 7-10 minute. Cool for a few minutes before removing from pans on to wire racks to cool further.
  7. Now spread out 1/4 to 1/3 cup ice cream over the bottom of six cookies and cover with remaining cookies.
  8. Wrap this dainty combo individually in plastic wrap and freeze. Recipe serves 6.
  9. Note: The shamrock cookies can be frozen for up to 2 months.

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