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Recipes

Chocolate Chip Cookie and Mint Ice Cream Sandwiches

By Amy Keller

Recipe information

  • Yield

    Makes 8 Servings

Ingredients

16

ready-to-bake chocolate chip cookie dough pieces

3

/4 cup chopped toasted hazelnuts

1

pint vanilla ice cream, slightly softened

2

tablespoons chopped fresh mint

1

/4 teaspoon peppermint extract

6

ounces (1 cup) semisweet or bittersweet chocolate chips

Need to make a substitution?

Preparation

  1. Step 1

    Preheat oven to 350°F. Shape dough pieces into balls. Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. Bake until golden, 12 to 18 minutes, depending on brand of cookie. Cool completely on sheet.

    Step 2

    Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.

    Step 3

    Line baking sheet with foil. Place 1/4 cup ice cream on flat side of 1 cookie. Top with flat side of second cookie. Place on prepared sheet and freeze. Repeat to form 7 more sandwiches. Freeze until ice cream begins to firm, about 10 minutes.

    Step 4

    Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. Dip sandwiches halfway into chocolate. Return to sheet. Freeze at least 30 minutes and up to 1 day.

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