Chocolate Peppermint Ice-Cream Sandwiches


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Beat The Heat With These 3 Summer Treats

© Paden Reich

What you’re going to need is a napkin—or two. The best way to eat these chocolate peppermint ice-cream sandwiches is with your hands, after letting them sit out a few minutes to get the ice cream a little soft. It puts all the flavor in each bite. But I’m getting ahead of myself. One day I made a chocolate peppermint cookie; they’re wafer thin and a pain to make, but the intense chocolate-peppermint flavor that’s packed in this cookie is ridiculously good and so worth the effort. Indeed, as I stared at these cooling on the kitchen counter, I thought, “These would taste even better with some ice cream.” I was right and they ended up as a sandwich because the cookies could be made a little bit thicker, which made the dough easier to work with and only increased the flavor.


1. Preheat the oven to 350°F. Position the racks in the upper third and lower third of the oven. Line 2 large baking sheets with parchment paper.

2. Whisk together the flour, cocoa, baking soda, and salt in a medium bowl; set aside.

3. Beat the sugar and butter with an electric mixer at medium-high speed until light and fluffy, about 3 minutes. Add the egg, vanilla, and peppermint extract, and beat until just combined.

4. Beat in the flour mixture at low speed until the dough comes together. Divide the dough in half, and press each half into a flat disk (about 1 inch thick). Wrap with the plastic wrap, and chill until almost firm, about 1 hour.

5. Roll 1 dough disk to 1/4-inch thickness on a lightly floured surface. Cut the dough into 10 rounds using a 2 1/2-inch round or fluted cutter; place the dough rounds 1/2 inch apart on the prepared baking sheet. Refrigerate the dough scraps. Repeat the procedure with the remaining dough disk.

6. Bake the dough rounds until slightly puffed, about 10 minutes, switching top rack to bottom rack after 5 minutes. Cool on the baking sheets for 5 minutes. Transfer the cookies to a wire rack, and cool completely, about 20 minutes. (The cookies will crisp as they cool.) Keep the oven on.

7. Meanwhile, gather the dough scraps together, and roll to 1/4-inch thickness on a lightly floured surface. Cut 12 additional rounds using the cutter; discard any remaining scraps, and repeat the baking and cooling process.

8. Place about 1/4 cup of the ice cream onto the bottoms of half of the cookies; top with the remaining cookies, and roll the edges in sprinkles. Place on a baking sheet lined with parchment paper, and freeze until firm, about 1 hour. To keep, wrap these individually and freeze for up to 2 weeks.


For a change, omit the peppermint from the chocolate cookie and use your favorite flavor of ice cream. Even roll in chopped nuts instead of sprinkles. Your call.


2 1/4 cups all-purpose flour, plus more for work surface
1/2 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
1 1/4 cups granulated sugar
1 cup unsalted butter, softened
1 large egg
1 teaspoon vanilla extract
1 teaspoon peppermint extract
4 cups peppermint ice cream or vanilla ice cream, slightly softened
1/4 cup pink candy sprinkles or nonpareils

serving size

16 People

Hands on time

30 Minutes

Total time

3 Hours, 5 Minutes


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