These Chocolate Peppermint Ice Cream Sandwiches are a festive way to enjoy a sweet treat. Minty and cooling peppermint ice cream is sandwiched in between dark, rich dark chocolate cookies in this holiday dessert.
This first appeared on Sift & Simmer in December 2018. Updated November 2022.
Why you'll love this recipe
It's easy to make! You can make your own Peppermint Ice Cream, or use a store-bought one for convenience.
Twice as minty! Not only does the ice cream give you a hit of mint, the cookies also have peppermint too, which complements the rich chocolate.
Not too sweet. The cocoa in the chocolate sable cookies help to tone down the overall sweetness of these ice cream sandwiches, which are also great on their own.
Hold their shape. These ice cream sandwiches aren't too soft or too hard. especially when enjoyed from frozen.
Two options for peppermint ice cream: churned or no-churn (recipe below).
Ingredients you'll need
For the chocolate cookies
- unsalted butter: at room temperature
- granulated sugar: adds sweetness to the cookies
- large egg: at room temperature
- vanilla extract: use a pure vanilla extract for the best flavour
- peppermint extract: use a good quality peppermint extract; choose a culinary extract that is alcohol or oil-based; do not use essential oil
- cocoa powder: you can use Dutch process or natural cocoa powder
- all-purpose flour: regular flour will work here
- fine sea salt: balances out the sweetness and flavour in the cookies
For the peppermint ice cream
You can use a custard/egg-based Peppermint Ice Cream, or a no-churn version below.
No-churn ingredients:
- heavy whipping cream: at least 36% milkfat (MF), chilled
- sweetened condensed milk: acts as the base for the ice cream
- peppermint extract
- crushed candy cane: or peppermint candies
How to make the chocolate cookies
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
- bake and cool
How to make no-churn peppermint 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.
Pour the cream mixture into a 9" by 13" baking tray lined with parchment paper.
Spread and level the mixture with an offset spatula.
Freeze for 4 hours, or until firm.
Use a round cookie cutter (I used a 3" mold) and cut out ice cream rounds.
Notes
If using churned Peppermint Ice Cream, make it according to the recipe and pour the mixture into the 9" by 13" tray after churning, and follow the remaining instructions.
If using store-bought ice cream, soften it at room temperature for about 10-15 minutes, and then press the ice cream into the baking tray, as above.
How to store ice cream sandwiches
Store the Chocolate Peppermint Ice Cream Sandwiches in the freezer until ready to serve.
Individually wrap each sandwich with plastic wrap, aluminum foil or wax paper and place into a large freezer bag or airtight container for up to 3 months.
Expert tips & FAQs
No cookie cutter?
Use a tall drinking glass or mason jar lid.
Don't like it too minty?
If you're not a fan of peppermint, decrease the amount of peppermint extract to about ½ teaspoon.
Like the chocolate wafers/waffle style?
If you have a small thin waffle iron, you can certainly use that to make the "cookies."
Other peppermint recipes you may like
Be sure to check these recipes out:
Matcha White Chocolate Peppermint Cookies
Chocolate Peppermint Bark Cookies
Triple Peppermint Hot Chocolate
All-Natural White Chocolate Peppermint Mocha
Let me know if you try out these Chocolate Peppermint Ice Cream Sandwiches! Tag me @siftandsimmer on Instagram or leave me a comment/rating below.
Chocolate Peppermint Ice Cream Sandwiches
For accuracy and precision in baking recipes, use weight (metric) measurements when available.
Ingredients
Chocolate Sable Cookies:
- 1 stick unsalted butter room temp
- ⅔ C granulated sugar
- 1 large egg beaten, room temp
- 1 teaspoon vanilla extract
- ½ teaspoon peppermint extract
- 1 C cocoa powder
- ½ C + 2 tablespoon all-purpose flour
- ¼ teaspoon sea salt
Peppermint Ice Cream:
- 2 batches peppermint ice cream
[OR] No-Churn Peppermint Ice Cream:
- 400 ml heavy whipping cream chilled
- 100 ml sweetened condensed milk
- 1 teaspoon peppermint extract decrease to ½ teaspoon if you don't like it too strong
- 2 peppermint candy canes/candies crushed
Instructions
Make the chocolate sable cookies:
- In a stand mixer bowl fitted with a paddle attachment, add in the butter and sugar and cream until light and fluffy, about 2-3 minutes.
- Add in the beaten egg, vanilla extract 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 to chill for at least 1 hour.
- Preheat oven to 350°F/177°C.
- 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 350°F/177°C 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 no-churn peppermint 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 13" baking tray lined with parchment paper.
- Spread and level the mixture with an offset spatula.
- Freeze for 4 hours, or until firm.
Note: if using churned Peppermint Ice Cream, make it according to the recipe and pour the mixture into the 9" by 13" tray after churning, and follow the remaining instructions.
If using store-bought ice cream, soften it at room temperature for about 10-15 minutes, and then press the ice cream into the baking tray, as above.
Assemble:
- Cut the ice cream out using a 3" mold, or use a tall drinking glass.
- Pair up 2 chocolate cookies of similar size and use an offset spatula to 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 and stored in the freezer for up to 3 months.
Nutrition
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
David @ Spiced
Now this is the kind of cookie Santa would want - if there was a way to keep it from melting all over the hearth before he arrived! 🙂 The chocolate + mint combo is perfect for the holidays, and these look absolutely delicious!
Michelle
Absolutely! I'll remember to stick out a glass of milk for the Jolly Old Man! 😉
Tasia
This chocolate peppermint ice cream sandwich is perfect for the holiday season! I love that the cookies don't get too hard once frozen.
Michelle
Thanks so much Tasia! They're such a great dessert after a holiday meal 🙂