In a medium saucepan over medium heat, combine granulated sugar and unsalted butter. Stir continuously for 3-5 minutes until fully melted.

Remove from heat and quickly stir in melted vanilla ice cream until smooth and creamy, about 2 minutes.

Gently fold in Ghirardelli Green Chips, ensuring even distribution without melting them completely.

Grease a square baking dish and pour in the fudge mixture, spreading it evenly with a spatula.

Let it cool for about 10 minutes, then sprinkle shamrock sprinkles on top, pressing gently.

Transfer to the refrigerator and chill for at least 2 hours until firm.

Once set, cut into squares and serve chilled on a festive plate.