• 1 cup chocolate chips
• 1 tbsp shortening
• 1½ quarts ice cream (any flavor)
• 16-20 medium-sized, stamped shortbread cookies

Special Equipment

• 9" or 10" round cake pan
• plastic wrap
• metal spatula
• cookie sheet
• medium-sized heart-shaped cookie cutters

1. Melt chocolate and shortening in the microwave for 1 minute. Then whisk until smooth
2. Dip cookies in chocolate, garnish with candy (optional). Allow chocolate to set, about 1½ hours
3. Soften the ice cream in its original container at room temperature for about 15 minutes
4. Line a 9" or 10" round cake pan with plastic wrap. Place the softened ice cream into the pan, and cover with an additional piece of plastic wrap
5. Using your hands or the back of a metal spatula, flatten the ice cream to fill the pan. If desired, use the bottom of a second pan of the same size to flatten the surface completely. Adjust the plastic wrap as needed. Freeze for 2 hours or until very firm
6. Have a bowl of hot water nearby. Lay half the cookies on a sheet tray
7. Using the same cookie cutter that you shaped your cookies, cut out the ice cream. Dip in the hot water after each cut to make next cut easier, then dry the cutter
8. Top each cookie bottom with an ice cream layer, then place a final cookie on top. Serve immediately or wrap in plastic wrap and keep in the freezer