Cookies:

1. Heat oven to 350 degrees.
2. Combine flour, cocoa,baking soda and salt. Stir and set aside.
3. Using a mixer combine the butter and sugar until creamed. Add eggs one at a time stirring after each addition. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
4. Wrap the dough in plastic and chill until firm, 1-2 hours.
5. Roll the dough into 1 1/2 inch balls and roll in sugar to completely coat.
6. Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.

Ice Cream:

1. Steep mint leaves in 1 cup of milk for about 30 minutes. Let cool a bit. Pour though a sieve. Press out and squeeze mint as much as possible. Transfer to a 1 cup measuring cup. Fill up with additional milk as needed to make 1 full cup.
2. Combine minty milk, sugar and a pinch of salt in a medium bowl. Whisk until sugar is dissolved. Stir in heavy cream or half and half and peppermint extract. Cover and refrigerate for 1 to 2 hours or overnight.
3. Place creamy mixture in an ice cream maker and follow directions for operation. My Cusinart needs to churn for about 15-20 minutes. In the last minute or two add cookie crumbs. Freeze for an additional 15-30 minutes or until hardened enough to scoop onto cookies.(Note: if it’s too hard let sit for a few minutes before scooping.)

Assembly:

1. Lay cookies out face up. Scoop about 1/4 -1/3 cup ice cream (depending on cookie size) onto cookie.Top with additional cookie.
2. Eat immediately or freeze in an airtight container for up to 2 weeks.