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Peppermint Crisp Tart Ice Cream Sandwiches

Peppermint Crisp Tart ice cream sandwiches with chocolate mint cookies and caramel-mint ice cream studded with Peppermint Crisp candy. Crisp cookie edges meet creamy caramel ice cream for a South African dessert twist that freezes into clean, sliceable sandwiches.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: South African-American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate mint cookies
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 egg
  • 0.5 tsp peppermint extract
  • 2 Peppermint Crisp bars finely crushed
  • 0.25 cup caramel sauce
Peppermint Crisp Tart ice cream filling
  • 0.5 gallon vanilla caramel ice cream softened

Equipment

  • 1 sheet pan

Method
 

Make the chocolate mint cookie dough
  1. Preheat the oven to 350F, then whisk together all-purpose flour, cocoa powder, baking soda, and salt until evenly combined.
  2. Beat the softened unsalted butter and granulated sugar until fluffy, then beat in the egg and peppermint extract.
  3. Stir the flour mixture into the butter mixture until a dark dough forms.
Bake and cool the cookies
  1. Scoop the dough into large rounds, press each one flat, and place them on a sheet pan.
  2. Bake at 350F for 10-12 minutes, until set at the edges, then cool completely.
Assemble the peppermint-caramel ice cream sandwiches
  1. Fold the finely crushed Peppermint Crisp bars and caramel sauce into the softened vanilla caramel ice cream until evenly studded.
  2. Sandwich scoops of the peppermint-caramel ice cream between two cooled chocolate mint cookies to form sandwiches.
  3. Freeze for 2 hours, then serve with an extra drizzle of caramel.

Notes

For the cleanest sandwiches, freeze the assembled cookies on a flat tray so they set without shifting. Store leftovers covered in the freezer for up to 2 weeks; they do not freeze better than this. For a lighter swap, use vanilla caramel ice cream labeled reduced-fat while keeping the peppermint and cookie structure the same.