Double Mint Chocolate Cookie Sandwiches
Delightful dessert sandwiches combining rich chocolate cookies with creamy mint chocolate ice cream, perfect for gatherings or special occasions.
Ingredients
For the Ice Cream
- 1 can (14 oz) sweetened condensed milk
- 2 teaspoons pure vanilla extract
- 2 teaspoons pure peppermint extract
- 1/2 cup half-and-half
- 1/2 cup dark cocoa powder
- 1 1/2 cups heavy cream
- 1 1/2 cups dark chocolate chips
For the Cookies
- 1/2 cup salted butter, softened
- 1/4 cup packed dark brown sugar
- 1/4 cup white sugar
- 1 large egg yolk
- 1 teaspoon baking soda
- 1 1/4 cups all-purpose flour
Instructions
Make the Ice Cream
- Line two 8-inch round or square pans with parchment paper.
- In a medium bowl, whisk together sweetened condensed milk, vanilla, peppermint extract, and half-and-half until smooth.
- Add cocoa powder and whisk until fully blended.
- In a separate bowl, beat heavy cream until stiff peaks form.
- Gently fold chocolate mixture into whipped cream.
- Fold in dark chocolate chips.
- Divide mixture between prepared pans and freeze for 3 to 5 hours.
Make the Cookies
- Heat oven to 350°F (177°C).
- Beat softened butter and sugars until light and creamy.
- Mix in egg yolk, vanilla, peppermint extract, and baking soda.
- Add cocoa powder and flour, mixing until a dough forms.
- Roll dough to 1/2 to 3/4 inch thick, cut into rounds or squares, and place on baking sheet.
- Bake for 6 to 8 minutes.
- Cool cookies and freeze for 1 hour.
Assemble
- Cut pieces of frozen ice cream and place between two cookies, pressing gently to form sandwiches.
- Return to the freezer. Store in a sealed container in the freezer for up to 2 weeks.
Notes
For optimal flavor, use high-quality chocolate chips and extracts. Ensure cookies are completely cooled before adding ice cream to prevent melting.