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