What happens when you combine HERSHEY’S SPECIAL DARK Cocoa, YORK Peppermint Patties and ice cream? You get chocolate cookie and peppermint ice cream sandwiches. This amazing treat is perfect for the dog days of summer or anytime you get a hankering for ice cream.
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.
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.
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.
1. Heat oven to 350°F. 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 over bake.) Cool slightly; remove cookies from sheet to wire rack. Cool completely. Makes 24 (3-1/4 inch) cookies.
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.