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
  • 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
  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.
*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!


  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!

Leave a Reply

Your email address will not be published. Required fields are marked *

Rate this recipe: