2 3.5 ounce bars dark chocolate, melted and cooled
4 eggs, room temperature
8 tablespoons super fine sugar
1 cup flour
1 teaspoon baking powder
Turkey Hill Peppermint Stick Limited Edition Premium Ice Cream

Directions

1. Pre-heat oven to 375 degrees.
2. Butter and flour aluminum Madeleine cookie pan
3. In a mixing bowl beat the eggs and sugar until thick and yellow.
4. Gently mix in the melted chocolate.
5. In a small bowl combine the flour and baking powder.
6. Fold into the chocolate egg mixture.
7. Fill the compartments of the pan with a generous tablespoon of batter.
8. Bake at 375 for about 10-14 minutes.
9. Cool in pan 5 minutes and gently remove.
10. Repeat until all batter is used.
11. To finish the cookies, cover a baking sheet with wax paper.
12. Remove the ice cream from the freezer and let stand to slightly soften. With a small scoop (about 1 -1/2 tablespoons) scoop out the Turkey Hill Peppermint Stick ice cream and place on inside of 1 cookie. Push a second cookie on top and move together until firm. Put on wax paper until all are made (12 sandwiches)
13. Take each cookie sandwich and dunk the scalloped edge into the chocolate until coated. Shake to remove excess chocolate and place on wax paper to cool and firm up. Repeat until all are done.
14. Place in freezer until ice cream hardens.
15. Place in a freezer container to keep if they are not to be eaten right away.