Mint Chocolate Chip Ice Cream Sandwiches

Mint chocolate chip ice cream sandwiches

Sure, you could just go to the store and buy yourself an ice cream sandwich. But that’s no fun!

If you’ve got some time on your hands, it’s way more fun (and delicious) to try making your own!

These sandwiches were inspired by a favourite coworker, who loves some mint chocolate chip ice cream. I’ve been wanting to try to make this ice cream flavour for awhile so this was a perfect excuse. Most mint ice cream is flavoured with mint extract, which gives a strong, almost overpowering flavour. This one is a bit different – you steep fresh mint in cream, and it gives a much more well rounded minty flavour. Yum!

But why stop at just homemade ice cream when you can make ice cream sandwiches?!  It’s actually easier than you think.

First, you make the mint ice cream, churn, and freeze. The trick is to freeze it on a baking sheet, patted out to uniform thickness. This makes it easy to cut the ice cream to fit the cookies perfectly. It’s a much cleaner and easier way to assemble your sandwiches.

Mint chocolate chip ice cream sandwiches

The cookies for these sandwiches are like chocolate shortbread, a perfect match to the minty ice cream.

Makes 12 ice cream sandwiches (plus leftover cookies)

Ice Cream
1 bunch mint
2 cups whipping cream (35% fat)
1 cup whole milk
6 egg yolks
1/2 cup sugar
1/2 tsp salt
4 ounces dark chocolate, chopped

Sandwich Cookies
2 2/3 cup flour
2/3 cup + 1/4 cup cocoa
3/4 tsp salt
1 cup sugar
1 1/2 cups (2.5 sticks, 20 tablespoons) butter, softened to room temperature
2 egg yolks
2 tsp vanilla extract


Start with the ice cream base. Bring cream and milk to a simmer in a small pot and remove from heat. Toss in mint leaves, cover, and let steep 2 hours. Pour through a mesh sieve, pressing on the mint leaves to extract as much flavour as possible. Discard mint leaves.

In a heavy bottomed saucepan, combine egg yolks, sugar, and salt. Pour in steeped milk/cream. Cook over medium heat, whisking constantly, until the mixture is thick enough to coat the back of a spoon. Watch carefully – if you cook too long the eggs will scramble, so once it’s thickened, remove immediately, and pour through a mesh sieve into a large bowl. Press plastic wrap directly onto the surface of the custard and chill overnight.

The next day, churn the ice cream according to your ice cream machine instructions. Stir chopped dark chocolate into ice cream as soon as it’s finished churning. Line a baking sheet with plastic wrap and spoon ice cream onto baking sheet, patting it out to about 1/2 inch thickness (I used a second piece of plastic wrap to cover my hands while I pat the ice cream out). Cover with plastic wrap and freeze until ice cream is firm, at least 4 hours but ideally overnight.

To make the cookies, preheat oven to 350 and line a baking sheet with parchment paper. Sift together flour, cocoa, and salt. In a stand mixer beat butter and sugar until combined and fluffy. Beat in egg yolks and vanilla extract. Slowly beat in flour mixture. Pat dough out into a rectangle and chill half an hour.

Once dough is chilled, roll out to an 8×12 inch rectangle. Cut into 2 inch by 4 inch rectangles and prick each rectangle with a fork. Transfer to baking sheet and bake about 12 minutes, until edges are firm. Let cool completely.

To assemble sandwiches, cut ice cream into rectangles the size of your cookies. Working quickly, sandwich the ice cream between two cookies and transfer back to the freezer.

*Note: wondering what to do with the leftover egg whites? There are some great suggestions here! 

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