From HERSHEY’S

Makes 12 ice cream sandwiches

This amazing treat is perfect for the summer heat, or anytime you get you’re craving ice cream.

INGREDIENTS

3/4 cup sugar

2 tablespoons cornstarch

1/4 teaspoon salt

2 eggs

2 cups milk

1 1/2 to 2 tablespoons peppermint extract

2 cups light cream (1 pt)

2 cups whipping cream (1 pt)

FOR THE CHOCOLATE COOKIES

3/4 cup butter (1 1/2 sticks), softened

1 cup sugar

1 egg

1/2 teaspoon vanilla extract

1 1/4 cups all-purpose flour

1/4 cup HERSHEY’S SPECIAL DARK Cocoa

1/2 teaspoon baking soda

1/4 teaspoon salt

DIRECTIONS

1.Stir together sugar, cornstarch, and salt in large saucepan. Add eggs; stir until smooth and well blended. Gradually stir in milk, blending well. Cook, stirring constantly over medium heat, until mixture boils; boil and stir 1 minute. Remove from heat; blend in peppermint extract, light cream and whipping cream. Chill.

2.Using ice cream freezer, freeze according to manufacturer’s directions. Meanwhile, chop peppermint patties into small pieces.* Stir candy pieces into ice cream. Transfer to another container. Store in freezer several hours to let ripen. About 2 quarts ice cream.

3.PREPARE CHOCOLATE COOKIES. Allow ice cream to soften slightly. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Wrap individually in foil; freeze until firm.

FOR THE CHOCOLATE COOKIES

Makes 24 (3 1/4 inch) cookies

1. Heat oven to 350 degrees. Beat butter, sugar, egg, and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda, and salt; gradually add to butter mixture, beating until blended.

2. Shape dough into 24 equal balls (about 1 1/2 inches each). Place balls on ungreased cookie sheets.

3. Bake 11 to 13 minutes, or until cookies are set. (Do not overbake.) Cool slightly; remove cookies from sheet to wire rack. Cool completely.

Find this recipe and more holiday treats at hersheyland.com