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Mint Chocolate Chip Ice Cream Sandwiches

Mint chocolate chip ice cream sandwiches with deep chocolate peppermint cookies and vivid green mint chocolate chip ice cream. Bake thick cocoa cookies, sandwich softened ice cream, then freeze until sliceable and ready for a cool mint finish.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 360
Ingredients Equipment Method Notes

Ingredients
  

Chocolate mint cookies
  • 1.75 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 0.75 tsp peppermint extract
  • 1 tsp vanilla extract
  • 0.5 gallon mint chocolate chip ice cream, softened
  • Andes mint pieces for edges

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate mint cookies
  1. Preheat the oven to 350F and line a sheet pan. Whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  2. In a bowl, beat the softened unsalted butter and granulated sugar until fluffy. Add the eggs, peppermint extract, and vanilla extract and mix until smooth.
  3. Add the flour-cocoa mixture to the wet ingredients and stir until a dark dough forms. Scrape the bowl so no dry streaks remain.
  4. Scoop the dough into large rounds, press flat, and space them on the sheet pan. Bake for 10-12 minutes, until set at the edges and fragrant.
  5. Transfer cookies to a rack and cool completely. This ensures they won’t melt the ice cream during sandwiching.
Assemble and freeze the sandwiches
  1. Place mint chocolate chip ice cream between two cooled cookies. Sandwich gently so the cookies meet around the ice cream.
  2. Roll the exposed ice cream edges in crushed Andes mint pieces. Press lightly so the mint coating sticks.
  3. Freeze the assembled sandwiches for at least 1 hour before serving. Keep them frozen until ready to slice and eat.

Notes

Pro tip: soften the ice cream just enough to scoop and spread; if it’s too loose, the cookies won’t hold their shape. Store sandwiches in an airtight container in the freezer up to 2 weeks; freeze yes. For a dairy-light option, use dairy-free mint chocolate chip ice cream while keeping the rest the same.