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1
Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold.
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2
Turn your ice cream machine on and pour in the cream mixture.
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3
Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes.
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4
Stir in the chocolate morsels.
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5
Transfer the ice cream to another container and put plastic wrap on top of the ice cream.
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6
Cover the container tightly with a lid.
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7
Freeze for several hours until firm enough to scoop.
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8
To assemble sundaes, scoop ice cream into 4 bowls.
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9
Top with hot fudge sauce, whipped cream, and chocolate shavings.
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10
Top with a cookie and serve.
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11
Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
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12
In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy.
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13
Beat in the eggs and vanilla, then slowly add the dry ingredients.
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14
Form the dough into a long 2-inch thick log on parchment paper and roll tightly.
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15
Freeze for at least 4 hours to overnight.
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16
Arrange racks in the middle of the oven.
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17
Preheat the oven to 375 degrees F.
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18
Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart.
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19
Bake for 12 to 15 minutes.
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20
Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack.
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21
Let cool completely before glazing.
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22
Glaze:
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23
Melt the chocolate and butter in a small glass bowl over a pot of simmering water.
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24
Whisk together until smooth and glossy.
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25
Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
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26
Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray.
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27
Allow the cookies to set for 40 minutes before serving.
