12 chewy chocolate chip cookies, see notes
1 pint vanilla ice cream
¼ cup fresh mint leaves, finely chopped
Green food coloring, optional
Allow the ice cream to soften slightly at room temperature. Add the chopped mint leaves and food coloring, if using; stir to evenly distribute. Return to freezer until ice cream rehardens, about 1 hour.
To assemble: Find two cookies that are close to the same size and shape. Using a release-lever ice cream scoop, scoop out a mound of ice cream. Hold a cookie firmly in one hand and put the ice cream on top. Put the second cookie on top and squeeze gently to push the ice cream to the edge. Repeat with remaining cookies and ice scream. Wrap each in plastic wrap and freeze until read to eat. Serves six.
Cook's note: We made homemade cookies and used a cookie scoop to portion the dough so the cookies came out pretty even in size.