Peppermint Ice Cream Sandwich (Print Version)
Creamy peppermint ice cream paired with chewy chocolate cookies for a refreshing treat.
# Recipe Ingredients:
→ Chocolate Cookies
01 - 1 cup all-purpose flour (125 g)
02 - 1/2 cup unsweetened cocoa powder (50 g)
03 - 1/2 teaspoon baking soda
04 - 1/4 teaspoon salt
05 - 1/2 cup unsalted butter, softened (115 g)
06 - 3/4 cup granulated sugar (150 g)
07 - 1 large egg
08 - 1 teaspoon vanilla extract
→ Peppermint Ice Cream
09 - 2 cups heavy cream (475 ml)
10 - 1 cup whole milk (240 ml)
11 - 2/3 cup granulated sugar (130 g)
12 - 1/4 teaspoon salt
13 - 1 teaspoon pure peppermint extract
14 - 3-4 drops red food coloring (optional)
15 - 1/2 cup crushed peppermint candies (80 g)
# Directions:
01 - Whisk heavy cream, milk, sugar, salt, and peppermint extract until sugar dissolves; add food coloring if desired. Pour mixture into an ice cream maker and churn per manufacturer's instructions. Fold in crushed peppermint candies during the final two minutes. Transfer to container and freeze at least two hours until firm.
02 - Set oven to 350°F (175°C) and line two baking sheets with parchment paper.
03 - Whisk together flour, cocoa powder, baking soda, and salt in a bowl.
04 - Using an electric mixer or whisk, beat butter and sugar until light and fluffy. Add egg and vanilla extract, mixing until combined.
05 - Gradually add dry mixture to wet ingredients, mixing gently until just combined.
06 - Scoop tablespoon-sized dough balls onto baking sheets and flatten slightly. Bake 10 to 12 minutes until set. Allow to cool completely on a wire rack.
07 - Soften ice cream slightly. Place a scoop between two cookies and gently press to form sandwiches. Repeat with remaining portions.
08 - Wrap sandwiches in parchment paper and freeze at least 30 minutes before serving to set.
# Expert Advice:
01 -
- The peppermint flavor is bright and refreshing without being medicinal, balancing the richness of chocolate in the most satisfying way.
- Homemade ice cream has a silkiness that store-bought versions can't match, and you control exactly how much peppermint candy crunch you get.
- These sandwiches look impressive enough to serve at holiday gatherings, but they're actually forgiving to make and feel like an accomplishment.
02 -
- The peppermint extract intensity matters enormously—start with the full teaspoon and taste before churning, because once it's frozen, you can't take it back. I've learned this from one overpowering batch.
- Your ice cream maker temperature is everything. If your base isn't well-chilled before churning, your ice cream won't set properly and you'll end up with a slushy disappointment.
- Don't let your cookies bake a second too long. That thin edge between just-set and overbaked is the difference between chewy perfection and crispy crunch.
03 -
- If your ice cream is churning unevenly or too slowly, your base temperature is likely too warm. Next time, refrigerate the mixture for at least an hour before churning, or place the bowl in ice for 15 minutes beforehand.
- The moment you fold peppermint candies into the ice cream, they start dissolving slightly and releasing their flavor into the cream. This is actually desirable and creates layers of peppermint intensity throughout.