Chocolate Peppermint Ice Cream Sandwiches


Just pull these from the freezer for an especially delicious treat!

-- Serves
SKILL LEVEL 18 ice cream sandwiches
Ice Cream Filling:
1 quart vanilla ice cream
1/2 cup crushed peppermint candy (about 15 round candies)
2-1/4 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon Fleischmann's® Baking Powder
1/4 teaspoon salt
1-1/2 cups sugar
1/2 cup Mazola® Corn, Canola OR Vegetable Oil
2 eggs
1 teaspoon pure vanilla extract

For the Ice Cream Filling:
Soften ice cream in a large mixing bowl at room temperature for 15 to 20 minutes, stirring occasionally.  Stir in crushed peppermint candies until well blended.  Line two 9 x 9-inch square pans with plastic wrap and spread an equal amount of ice cream mixture in each.  Mixture will be about 3/4-inch thick.  Press another layer of plastic wrap on top of ice cream and freeze for at least 2 hours. 

For the Cookies:
Combine flour, cocoa, baking powder and salt in a bowl until well blended; set aside.

Beat sugar, oil, eggs and vanilla in large bowl with electric mixer for 1 minute or until well mixed.  Add flour mixture at medium speed for 1 to 2 minutes until well blended.

Divide dough in half.  Form each half of dough into a 9 x 9-inch square on parchment or wax paper.    Cover squares with another layer of paper and freeze for at least 2 hours or up to 1 month.  (Dough should fit easily on top of prepared ice cream). 

To bake cookies, preheat oven to 350°F.  Remove dough from freezer; thaw briefly for 5 minutes, then roll to smooth and flatten if needed.  Cut dough into 3 x 3-inch squares and place 1 inch apart on parchment paper lined baking sheets.  Bake 10 to 12 minutes until cookies are set and bottoms are lightly browned.  Cool cookies for 1 to 2 minutes on baking sheet; transfer to cooling rack to cool completely.

To assemble ice cream sandwiches:
Cut ice cream into 3 x 3-inch squares.  Place ice cream on bottom of one cookie and top with a second cookie.  Wrap in foil and keep frozen until ready to serve. 

Total Time
Bake Time 10 to 12 minutes
Freeze Time 2 hours to 1 month

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