These Chocolate Pink Peppermint Ice Cream Sandwiches are a festive way to enjoy a sweet treat. Chocolate cookies sandwich bold and minty homemade ice cream.
If you know me, you'll know that I love all things peppermint, especially during the holidays.
Nothing gets me into the nostalgia of winter as much as a red Starbucks cup filled with a White Chocolate Peppermint Mocha.
Having spent a number of years in Edmonton, where winter starts pretty early (like, we're talking snow in September/October)... having a warm pepperminty drink in hand when the snow falls makes the cold a little more bearable.
On a recent trip to the States, we were at Costco and I came across Tillamook's Peppermint Ice Cream Sandwiches in the freezer aisle. I hemmed and hawwed through the glass, so tempted to bring them home with me.
Reluctantly, I left them there and I decided that I would make my own version at home.
These ice cream sandwiches are inspired by those that I saw in the store.
Since I don't have a waffle cookie maker, I made these with a crisp chocolate cookie that would hold up to the ice cream.
Why you'll love this recipe
The ice cream has a bold, sharp minty flavour.
I've incorporated 2 sources of peppermint in the form of crushed organic candy canes as well as peppermint extract.
If you're not a fan of peppermint, decrease the amount of peppermint extract to about ½ teaspoon.
I also decided to add a little beet powder to give the ice cream a slightly pink hue as the colour from the crushed candy canes was a little lost.
This is totally optional. You could even add more if you wanted to truly colour the entire peppermint ice cream pink.
How to make the cookies
I chose these chocolate sable cookies as they would be firm enough to hold up to the ice cream.
It follows a standard method of cut-out cookies.
- cream butter and sugar until fluffy
- add in egg, vanilla and peppermint extracts
- sift in cocoa, flour, and form into a disc
- chill in the fridge
- roll out the dough and cut out with a cookie cutter
How to make the ice cream
This peppermint ice cream uses a no-churn method.
Instead of placing it into a container for storage, I spread the ice cream out evenly onto a baking sheet.
This ensures that I have a flat surface to cut out the ice cream rounds for the sandwiches.
Other recipes you may like
If you like these, you may also enjoy:
These cooling, minty, tingly, yet rich and dark chocolate peppermint sandwiches will get you into the festive holiday mood.
Try out these Chocolate Pink Peppermint Ice Cream Sandwiches and let me know! I'd love to see your creations. Tag me @siftandsimmer on Instagram or leave me a comment/rating below.
Chocolate Pink Peppermint Ice Cream Sandwiches
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
- 1 stick unsalted butter room temp
- ⅔ C granulated sugar
- 1 egg room temp
- 1 tablespoon vanilla extract
- ½ teaspoon peppermint extract
- 1 C cocoa powder
- ½ C + 2 tablespoon all-purpose flour
- ¼ teaspoon sea salt
Pink Peppermint Ice Cream:
- 400 ml heavy whipping cream
- 100 ml sweetened condensed milk
- 1 teaspoon peppermint extract decrease to ½ teaspoon if you don't like it too strong
- 2 crushed peppermint candy canes
- 1 teaspoon beet powder for colouring optional
Make the cookies:
- In a stand mixer bowl, add in the butter and sugar and cream until light and fluffy, about 2-3 minutes.
- Add in the beaten egg, vanilla and peppermint extract and beat until everything is incorporated.
- Sift in the cocoa, flour and salt and mix until just combined. Be careful not to overmix.
- Dump the mixture onto a large piece of parchment paper and form into a disc. Wrap up the disc tightly with the parchment paper and place into the fridge for at least 1 hour.
- Preheat oven to 350F.
- Using a rolling pin, roll out the disc to ¼″ inch thickness and cut out shapes using a round cookie cutter.
- Place the cut-out cookies onto a baking sheet lined with parchment paper. Bake the cookies at 350F for 10-12 minutes.
- Remove and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.
Make the ice cream:
- In a stand mixer bowl fitted with a whisk attachment, add in the heavy whipping cream and peppermint extract and beat until almost stiff peaks.
- In a medium glass bowl, add in the condensed milk.
- Remove about 1 C of the whipped heavy cream and fold it into the condensed milk to lighten. Add the condensed milk to the whipped heavy cream and fold, careful not to deflate the mixture.
- Fold in the crushed peppermint candy cane and add in beet powder if using.
- Pour the mixture into a 9" by 12" baking tray lined with parchment paper. Level with an offset spatula.
- Freeze for 2 hours.
- Cut the ice cream out using a 3" mold, or use a tall drinking glass.
- Pair up 2 chocolate cookies of similar size and place 1 ice cream round on top of a chocolate cookie.
- Place the 2nd cookie on top and press firmly. Set onto a baking tray and place into the freezer to firm up. Repeat with the remaining cookies.
- Once firm, the sandwiches can be individually wrapped with plastic wrapped and stored in the freezer for up to 3 months.
The nutritional information provided should be considered as approximate and is not guaranteed. Please use your best judgment to ensure food is safely prepared and/or a good fit for your diet.
Cookie recipe adapted from Martha Stewart