• Cooking Time: 40
  • Servings: 8
  • Preparation Time: 120


Pretty simple delicious homemade-from-scratch ice cream sandwiches! Who wouldn't want to share?!


  • Ingredients
  • Mint Ice Cream
  • 1.5 C whole milk
  • 2.75 C cream, divided
  • 10 fresh mint leaves, crushed
  • .75 C white sugar
  • 3 egg yolks
  • Chocolate Sandwich Cookies
  • .5 C unsalted butter, at room temperature
  • .5 C brown sugar
  • .24 C white sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 C unbleached all-purpose flour
  • .25 C cocoa powder
  • .5 teaspoon baking powder
  • .25 teaspoon baking soda
  • .13 teaspoon salt
  • 1 C bittersweet chocolate chips


  • Ice cream:
  • Scald milk and add mint leaves. Let steep five minutes.
  • Add half of the cream.
  • Bring mixture to a simmer. Do not allow to boil.
  • In a separate bowl, beat sugar into egg yolks until mixture is very smooth and light yellow in color.
  • Slowly whisk simmering milk mixture into egg mixture.
  • Return to heat and cook until thickened.
  • Remove from heat, add remaining cream, and pass through a strainer to remove mint leaves and any cooked bits of egg.
  • Chill overnight.
  • Freeze in ice cream maker according to manufacturer's instructions.
  • Freeze churned ice cream over night again before making sandwiches.
  • Cookies:
  • Preheat oven to 350ºF and prepare two baking pans.
  • Cream butter and sugars until fluffy and light.
  • Beat in vanilla and egg. Scrape down beater and sides of the bowl.
  • In a separate bowl, whisk together cocoa powder, flour, baking powder, baking soda, and salt.
  • Stir in dry ingredients and mix until thoroughly combined.
  • Fold in chocolate chips.
  • Drop teaspoonsful of batter onto prepared baking sheets.
  • Bake on center oven rack 8 – 10 minutes, or until the centers of the cookies are still soft, but the edges are well set.
  • Cool on the baking sheet for 10 minutes, then transfer to wire rack to finish cooling.
  • Assembling Sandwiches:
  • Scoop out an ice cream puck roughly the same diameter as your cookies, and as thick as you please.
  • Place ice cream puck between cookie bottoms and smush the sandwich gently between your palms.
  • Return sandwiches to the freezer for a minimum of 20 minutes before serving.
  • If making well in advance, wrap individual sandwiches in plastic wrap before re-freezing.

Categories: Cookies  Frozen  Ice Cream 

Author Credit: Bob Hopkins,, and me

Website Credit:

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