Lucky Charms Cookies

this recipe

This post was sponsored by Hudsonville Ice Cream. As always, all opinions, ideas and recipes are my own. Thank you for supporting the brands that make it possible for me to continue bringing you dairy free recipes like this one.

Why I love this not-so-authentic St. Patrick’s Day dessert

We really love St. Patrick’s Day around here. As an Irish-American (dual citizenship to be exact) it’s not hard to get caught up in the festivities, especially when you can use it as an excuse to plan a themed dinner menu or test new authentic Irish recipes.

We’ve done everything – from homemade Irish sausage to corned beef and cabbage tacos. Mostly, we try to go for authentic recipes, but this year, I wanted to do something to make the holiday a little more kid friendly.

Thankfully, Hudsonville Ice Cream’s dairy free ice cream made it super easy because what could be more kid friendly than their green, mint fudge cookie ice cream?

Here’s what you’ll need for the recipe

• Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie
• Measuring spoons & Measuring cups
• Electric mixer
• Cookie scoop
• Baking sheet

Find Hudsonville Ice Cream near you with their scoop locator!

How to make Lucky Charms cookies

Separate the marshmallows. I know it’s an annoying step, but it’s not a difficult task. I assigned it to Ellie and she actually enjoyed herself. Plus, you can save the cereal to make some cereal bars.

Rumor has it, there are boxes of just marshmallows out there, but that’s either a lie or they’re only available seasonally. Trust me I checked.

Whisk the dry ingredients. Mix the flour, baking soda, cream of tartar and salt in a medium bowl until everything is evenly distributed. Set it aside for later.

Mix the wet ingredients. With an electric mixer, beat the vegan butter (or shortening) with the sugar until it’s light and fluffy. Then mix in your egg and vanilla extract. Be careful not to over mix or the cookies will be tough.

Combine the two. Add the flour mixture, a little bit at a time, to the wet ingredients, mixing until a dough forms. Then, add the marshmallows and mix until they are evenly spread through the dough.

Bake the cookies. Scoop the cookies onto a prepared baking sheet and bake them for 10 – 12 minutes at 350˚F. When you take them out, they will look undercooked, but that is exactly what you want.

Decorate and cool. Remove the cookies from the oven and press a few extra marshmallows into their tops for extra decoration. Then let them rest on the cookie sheet for a few minutes before transferring them to a cooling rack.

BONUS: Assemble your cookie sandwiches. Scoop about 1/3 cup of Hudsonville Ice Cream’s Dairy Free Mint Fudge Cookie onto the bottom of a cooled cookie. Top with another and gently press until the scoop has flattened enough to create a sandwich. Serve immediately or freeze until later.

FAQs and tips for making the best ice cream cookie sandwiches

More St. Patrick’s Day recipes

• Guinness braised beef
• Irish shepherd’s pie
• Irish potato candy
• Irish beef stew

More dairy free ice cream treats:

• Frozen grasshopper pie
• Frozen hot chocolate
• Hot fudge sundaes
• Fried cinnamon apples
• Chocolate chip waffles and ice cream

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Last Updated on March 8, 2023 by Melissa Belanger

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