Mint Chocolate Ice Cream Sandwiches

Mint Chocolate Ice Cream Sandwiches

Mint chocolate ice cream sandwiches
Yield: 14-18 ice cream sandwiches

  • 3 oz. semi-sweet chocolate
  • 1 cup + 1 Tbsp unsalted butter
  • 1 cup powdered sugar, sifted
  • 4 egg yolks
  • ½ tsp peppermint extract
  • 2¾ cups whole wheat flour
  • ¼ cup cocoa powder, sifted
  • pinch of salt
  • about ½ gallon ice cream, any flavor


1. Melt chocolate and 1 Tbsp butter. Set aside.

2. In a stand mixer or a large bowl, cream the sugar and remaining cup of butter. Add egg yolks one by one, beating after each addition. Add peppermint and the chocolate mixture and beat again.

3. In a small bowl, mix flour, cocoa powder, and salt. Add this to the bowl in three stages, beating until incorporated after each addition.

4. Gather dough into a ball and wrap in a sheet of parchment paper. Refrigerate for one hour.

5. Meanwhile, take the ice cream out of the freezer and let it soften slightly. Scoop it onto a baking sheet covered in parchment paper and smooth it out to create an even layer about an inch high. Cover and return to freezer.

6. Preheat oven to 350 F/180 C.

7. Lightly dust your work surface and rolling pin with flour. Roll the dough out to about ¼-inch thick and cut out cookie shapes of your choice.

8. Place cookies on a baking sheet covered in parchment paper. Gently poke holes (just half-way through the dough) with a lollipop stick to create that classic ice cream sandwich look.

9. Bake 9 minutes. Transfer to a cooling rack and let cool completely.

10. With the cookie cutter that you used for the cookies, cut shapes out of the prepared ice cream and sandwich them between two cookies. Serve immediately or wrap in plastic wrap and freeze until later.

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Eva Rosenberg

Eva Rosenberg

Welcome to Eva's Kitchen where I share my adventures in cooking. My creations may not always turn out Pinterest perfect, but I usually end up with a funny picture or an interesting meal. Thanks for stopping by!


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