Mint Chip Ice Cream Sandwiches

We’ve been stuffing our faces with a scoop of my cinnamon ice cream smashed between my spicy chocolate cookies lately. I tried turning them into 2-bite cookies (by rolling them into ½” balls and decreasing the baking time) to help with portion control, but I can’t quite help but take a bite every time I walk by the freezer. I’m convinced the world is off-kilter when one lonely bite of a cookie remains uneaten.

We decided our lives were incomplete without a mint version, so I tweaked the cookies to become a better version of themselves: a real punch in the face of chocolate, sans spiciness.   I used store-bought mint chip ice cream for the smashing because there are so many great brands of ice cream at the market these days made from real (read: no green dye) ingredients.

I’m headed home to Texas for a quick weekend trip.  If I don’t die for utter heat exhaustion, I’ll be back next week with a new drunken cookie recipe. Yep, you read that right.

4.0 from 1 reviews

Mint Chip Ice Cream Sandwiches
 
Makes 4-6 sandwiches, depending on cookie size
Ingredients
  • 3½ tablespoons unsalted butter, softened
  • 3 tablespoons shortening
  • ½ cup + 1 tablespoon sugar
  • 1 yolk from 1 large egg
  • ½ teaspoon vanilla
  • ½ cup flour
  • ¼ cup cocoa powder
  • ¼ + ⅛ teaspoon baking powder
  • ¼ teaspoon instant espresso powder
  • ⅛ teaspoon salt
  • 1 pint mint chip ice cream
Instructions
  1. Preheat the oven to 375.
  2. In a medium bowl, cream together the butter, shortening and sugar. Once fluffy, add the egg yolk and vanilla and beat to combine.
  3. In a small bowl, combine all remaining ingredients (except the ice cream, duh), whisking well. Sprinkle about ½ of the mixture over the butter and sugar mixture, beat until combined, then sprinkle the rest. Beat until just combined–do not overmix.
  4. Scoop your cookies and roll them into balls in your hands. Use 2 teaspoons of dough for small cookies or 1 heaping tablespoon of dough for larger cookies. Place them evenly on a baking sheet lined with parchment paper (or a silicone mat) and bake for 9-12 minutes, depending on size of cookie. They are done when they start to crack on top. Let cool on sheet for 1 minute before moving to a wire rack to cool completely.
  5. When ready to serve, place 1 large scoop of ice cream on 1 cookie and top with another cookie. If there are leftovers, wrap the sandwiches in plastic wrap and freeze. Let thaw for a few minutes before eating.
Notes
*You can see in the photo that the cocoa powder I used was rather light in color. It’s because it has a higher fat content. And I love it. Try Spices, Inc. for a high-fat delicious cocoa powder. If you use regular cocoa powder, your cookies will be a tad darker, but just as delicious! *Stir 3 tablespoons of mini chocolate chips into the cookie dough if your little heart desires it!

Comments

  1. says

    That sounds absolutely delicious! I am allergic to cinnamon, so mint chip ice-cream is for me! I really like the espresso powder added to it!

  2. says

    So glad you get to go home, Christina (I’m praying for a cold spell…) — but these ice cream sandwich cookies are so cool, the effects should be long-lasting! Yum!

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