12 Tbs butter
5 cups organic vanilla bean ice cream
3 cups milk
1 tsp peppermint extract
1/2 cup fresh mint leaves
In a mixing bowl, beat butter with electric mixer on low speed until creamy, then blend in egg. Slowly add dry cookie mix and blend until all incorporated. Gather dough into a ball and flatten into a disc. Wrap in plastic and freeze for 10 minutes, until firm.
Preheat oven to 350 degrees. Remove dough from freezer then form dough into tablespoon sized balls and place 2" apart on parchment lined cookie sheets. Bake for 13-15 minutes. Cool on cookie sheet for 5 minutes then remove to wire rack to cool completely.
Working with 7-10 cookies at a time, break up cookies into a large blender and pulse until they become the consistency of sand. Pour cookie crumbs into a large bowl and repeat with remaining cookies.
Place ice cream, milk, mint and peppermint extract into blender. Blend on high until smooth. Place two cups of cookie crumbs in blender and pulse to incorporate. Divide between four glasses, top with whipped cream and remaining cookie crumbs.