Mint Chocolate Chip Ice Cream Sandwiches #SummerDessertWeek
Recipe type: Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 8
  • 2 cups all-purpose flour
  • ½ c up cocoa powder
  • ¼ teaspoon salt
  • 1 cup butter (2 sticks, softened)
  • 1½ cup powdered sugar
  • 2 large egg yolks
  • 1 teaspoon pure vanilla extract
  • 2 quarts mint chocolate-chip ice cream (I used ¾ of a container of Blue Bell)
  1. To make the sandwich cookies:
  2. Preheat oven to 350 degrees.
  3. Sift together the flour, cocoa, and salt in a medium-sized bowl and set aside. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy. Add the egg yolks one at a time and then add the vanilla to the butter mixture; mix well. Reduce mixer speed to low and add the flour a little at a time to the butter mixture.
  4. Beat until a firm dough forms. Divide the dough in half and shape into 2 rectangles. Wrap in plastic and chill for 20 minutes.
  5. Roll the cookie dough into 2 rectangles of dough out to ¼ inch in thickness -- approximately 7 by 10 inches (I measured a baking dish that I would be using to layer the cookies into and altered my cookie dough accordingly). Using the blunt end of a wooden skewer, poke holes into the cookie sheets to resemble store bought ice cream sandwiches. Place the cookie sheets about 2 inches apart on a baking sheet covered with parchment paper and bake for 15 minutes. Remove from oven and let cool for 5 minutes on the pan. Transfer the baked cookies to a wire rack and let cool completely.
  6. While the cookies are cooling, line the baking dish with plastic wrap or aluminum foil, leaving a bit of overhang to allow for easy removal.
  7. Once the cookies are cooled, gently place one sheet of cookies face down into the baking dish. Spread the ice cream on top of the cookies. Add a layer of plastic wrap on top of the ice cream and either use a rolling pin or the palm of your hand to press the ice cream into an even layer. Add the remaining cookie sheet onto the ice cream. Cover and place into the freezer for at least 4 hours, or until the ice cream is completely frozen.
  8. When ready to serve, remove the ice cream sandwiches from the plastic wrap to a cutting board and cut into 8 rectangular cookie sandwiches. Work quickly to avoid melting.
  9. **The next time I make these, I'm going to cut the top layer of cookies into pre-formed rectangles prior to placing them onto the top of the ice cream. Cutting through the cookie and the ice cream wasn't the easiest. To keep things neat, you'll need a damp washcloth and to wipe your knife in between cuts.
Recipe by Southern From Scratch at