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Creamy Mint Chocolate Chip Ice Cream Sandwiches

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A quick and easy homemade treat featuring creamy mint chocolate chip ice cream sandwiched between soft, chewy chocolate cookies. Perfect for summer gatherings and last-minute desserts.

Ingredients

Scale
  • 2 cups (480 ml) heavy cream (cold)
  • 1 cup (240 ml) whole milk (cold)
  • 3/4 cup (150 g) granulated sugar
  • 1 teaspoon pure peppermint extract
  • 1/2 cup (90 g) mini semi-sweet chocolate chips
  • 1 cup (125 g) all-purpose flour
  • 1/4 cup (25 g) unsweetened cocoa powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (115 g) unsalted butter, softened
  • 3/4 cup (150 g) granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

Instructions

  1. Make the Mint Chocolate Chip Ice Cream Base: In a large mixing bowl, whisk together the heavy cream, whole milk, and granulated sugar until the sugar dissolves completely (about 2-3 minutes). Add the peppermint extract and stir well. Chill the mixture in the fridge for at least 30 minutes if possible.
  2. Churn the Ice Cream: Pour the chilled mixture into an ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). When the ice cream reaches a soft-serve consistency, fold in the mini chocolate chips gently. Transfer the ice cream to a freezer-safe container and freeze for at least 4 hours or overnight.
  3. Prepare the Chocolate Cookie Dough: Preheat oven to 350°F (175°C). In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. In a separate large bowl, beat softened butter and sugar with an electric mixer until light and fluffy (about 3 minutes). Add the egg and vanilla extract, mixing until combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
  5. Drop rounded tablespoons of dough onto a baking sheet lined with parchment paper or silicone mat, spacing about 2 inches apart. Flatten each slightly to about 1/4 inch thick.
  6. Bake for 10-12 minutes until edges are set but centers are slightly soft. Cool completely on a wire rack.
  7. Assemble the Ice Cream Sandwiches: Scoop about 1-2 tablespoons of mint chocolate chip ice cream onto the flat side of one cookie. Top with another cookie and gently press together to spread the ice cream evenly.
  8. Wrap each sandwich individually in parchment or plastic wrap and freeze for at least 1 hour to firm up before serving.

Notes

If you don’t have an ice cream maker, use a no-churn method by whipping cream and folding it into sweetened condensed milk with mint extract, then freeze with occasional stirring. Keep cookies slightly soft to avoid cracking when assembling. Let sandwiches sit at room temperature for 2-3 minutes before serving for easier biting. Wrap sandwiches individually to prevent freezer burn and store up to two weeks.

Nutrition

Keywords: mint chocolate chip, ice cream sandwiches, homemade ice cream, chocolate cookies, summer dessert, easy dessert, quick treat

Find it online: https://piperplate.com/creamy-mint-chocolate-chip-ice-cream-sandwiches-recipe-easy-homemade-treats/