Fudgey Mint Ice Cream Sandwiches

This recipe for homemade ice cream sandwiches features super-fudgey, chewy cookies and mint chocolate ice cream.
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Prep Time: 20 minutes
Cook Time: 6 minutes
Total Time: 26 minutes
Course: Dessert
Cuisine: American
Servings: 15 Sandwiches
Author: Jennifer Pallian BSc, RD

Ingredients

For cookies:

  • 1 3/4 cups all purpose flour
  • 3/4 cups dutch process cocoa powder
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • ½ tsp coarse salt
  • 1/2 cup unsalted butter
  • 1 cup sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 1 cup buttermilk
  • 1 pint 500 mL/2 cups mint chocolate chip ice cream
  • mini chocolate chips optional

Instructions

  • Preheat oven to 350ºF. In a large bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  • Beat butter and sugar in a standing mixer until light and fluffy, about 2 minutes, pausing occasionally to scrape down sides and bottom of bowl with a rubber spatula. Beat in egg, then vanilla extract.
  • With mixer speed on low, beat in ? of the flour mixture, followed by ½ of the buttermilk. Repeat, ending with the final ? of the flour mixture.
  • Drop by level tablespoonfuls onto parchment-lined baking sheets. Bake 5-6 minutes, or until they just lose most of their sheen but are still slightly underdone - if you press the centre, it will leave an indent. (Slightly undercooking them is essential to chewy, delicious cookies.) Cool completely on wire racks, then freeze in a single layer until very firm.
  • Soften the ice cream at room temperature for about 10 minutes. Spread one cookie with 2 tablespoons of ice cream then top with a second cookie. Transfer to a parchment-lined baking sheet. Repeat with remaining cookies, then freeze on the baking sheet in a single layer until firm. Transfer to a large freezer bag. Before serving, let stand at room temperature for a few minutes to re-soften ice cream.
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