Description
Cool and refreshing peppermint ice cream sandwiches made with rich chocolate cookies and creamy peppermint ice cream, perfect for a festive treat or summer indulgence.
Ingredients
Units
Scale
- 1 pint peppermint ice cream
- 1 cup all-purpose flour
- 1/2 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup unsalted butter, softened
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 large egg
- 1 tsp vanilla extract
- 1/2 cup crushed peppermint candies (optional, for rolling)
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- In another bowl, cream the butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in the egg and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients and mix until a dough forms.
- Scoop tablespoon-sized amounts of dough onto the baking sheet and flatten slightly.
- Bake for 8–10 minutes or until set, then cool completely.
- Soften the peppermint ice cream slightly at room temperature.
- Scoop about 2 tablespoons of ice cream onto the flat side of one cookie and sandwich with another cookie.
- Roll the edges in crushed peppermint candies if desired, then freeze until firm.
Notes
- Use store-bought peppermint ice cream or make your own for a custom flavor.
- Wrap sandwiches individually in plastic wrap for easy storage.
- Allow cookies to cool completely before assembling to prevent melting.
Nutrition
- Serving Size: 1 sandwich
- Calories: 290
- Sugar: 22g
- Sodium: 120mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 40mg