I’m not even going to pretend here – these ice cream sandwiches are messy, but in the absolute best way possible. My mom sent me a shamrock cookie cutter the other day and after brainstorming, we came up with the idea of an ice cream sandwich. Done and done. Ice cream sandwiches are my favorite kind of dessert, so I was sold the minute she said it. St. Patrick’s Day has always been pretty big in our house since I’m part Irish, so we’d always have corned beef and cabbage, a few green decorations around the house, and that sneaky little Leprechaun would leave us a few surprises. I’m thinking he would definitely approve of these ice cream sandwiches, just a hunch.
The chocolate sugar cookie is so delicious – and, of course, you don’t have to cut these into shamrocks; circles, hearts, squares, they’re all perfectly okay too. Like I said, they can get a little messy, but after you get a taste of these soft cookies and peppermint ice cream, you probably won’t even care. Ironically, just yesterday I was featured on @thefeedfeed ‘s Instagram (!!!) for my Peanut Butter and Jelly Ice Cream Sandwiches, so it’s kind of been a double dose of ice cream sandwiches around here which I’m hoping no one will mind. Either one is delicious, but if you need something special for St. Patrick’s Day, you’ll probably want to make these chocolate sugar cookie and peppermint ice cream sandwiches, I promise you’ll thank me later.
- 1 cup heavy cream
- 2 egg yolks
- 1/2 cup whole milk
- Pinch of salt
- 1/4 cup plus 2 Tbsp sugar
- 1/4 tsp vanilla extract
- 1 tsp peppermint extract
- Green food coloring
- 2 Tbsp dark chocolate, chopped finely
- 1 cup butter
- 2/3 cup sugar
- 2 oz unsweetened chocolate, melted and cooled
- 1 egg
- 1 tsp vanilla
- 2 1/4 cups flour
- Begin by making the peppermint ice cream. Place the heavy cream into a large bowl set over ice. In another bowl, whisk the egg yolks together. In a medium sauce pan add the milk, sugar, and salt and set over medium heat. Warm the mixture, but do not boil the milk. Once the milk has been warmed, temper the eggs by stirring a little bit of the milk into the egg yolks at a time, constantly whisking. When the eggs have been tempered, pour the eggs into the sauce pan. Over low heat, stir the custard until it has thickened enough to coat the back of a spoon.
- Strain the custard into the bowl with the heavy cream. Stir to combine. Add the vanilla and peppermint extract and stir. Tint the ice cream with green food coloring and mix well. Add the chopped chocolate, stir, then cover the bowl and place in the fridge for at least 2 hours, overnight is best. Freeze according to your ice cream maker's instructions, then scoop out the ice cream and place in freezer until ready to use.
- To make the sugar cookies, cream together the butter and sugar until fluffy, then add in the melted chocolate. Add the egg and beat until combined. Add the vanilla and flour and mix until dough forms. Cover and chill in the fridge for 2-3 hours before rolling.
- Pre-heat the oven to 350 degrees. Roll the dough and cut into whatever shapes you want. Place on a cookie sheet and bake for 8-10 minutes - watch closely as to not burn since they are dark in color. Remove from the oven and cool completely on a wire rack.
- To assemble, take one cookie, place a scoop of ice cream in the center and top with another cookie. Work quickly to finish the rest since the ice cream will start melting fast. Return to the freezer for 1-2 hours or until firm.