Print

Irresistible St. Patrick’s Mint Chip Cookie Ice Cream Squares

mint chip cookie ice cream squares - featured image
Print Recipe

A festive and refreshing dessert combining soft yet crisp mint chip cookie base with creamy mint chip ice cream, perfect for spring and St. Patrick’s Day celebrations.

Ingredients

Scale
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed light brown sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini chocolate chips
  • 1 quart mint chip ice cream, slightly softened
  • Optional: green sanding sugar or sprinkles
  • Optional: drizzle of melted chocolate

Instructions

  1. Preheat oven to 350°F (175°C). Line a 9×13-inch baking pan with parchment paper, leaving overhang for easy lifting.
  2. In a large bowl, cream together softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed until light and fluffy, about 3-4 minutes.
  3. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract until smooth.
  4. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add dry ingredients to wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Fold in mini chocolate chips evenly with a spatula.
  6. Press cookie dough evenly into prepared pan, about 1/2 inch thick.
  7. Bake for 15-18 minutes until edges are golden but center is slightly soft. Cool completely in pan on a wire rack, about 30-40 minutes.
  8. Let mint chip ice cream soften about 10 minutes at room temperature. Spread softened ice cream evenly over cooled cookie base, smoothing to edges.
  9. Cover pan tightly with plastic wrap or foil and freeze for at least 4 hours or overnight until firm.
  10. Use parchment paper overhang to lift dessert from pan. Slice into squares with a sharp knife, dipping knife in hot water and wiping dry between cuts for clean slices.
  11. Serve chilled. Let sit 5 minutes at room temperature before eating for easier bites.

Notes

Do not overbake the cookie base to keep it soft and chewy after freezing. Cool cookie completely before adding ice cream to prevent melting. Soften ice cream just enough to spread smoothly but keep firm. Dip knife in hot water and wipe dry between cuts for clean slices. Prepare cookie base a day ahead for convenience.

Nutrition

Keywords: St. Patrick’s Day dessert, mint chip ice cream, cookie ice cream squares, spring dessert, easy dessert, crowd-pleaser, mint chocolate chip

Find it online: https://tessierecipes.com/irresistible-st-patricks-mint-chip-cookie-ice-cream-squares-recipe-easy-and-perfect-for-spring/