Peppermint Patty Ice Cream Sandwiches!

These are for chocolate lovers everywhere. If you are lacking the chocolate gene, you may want to steer clear of this recipe!

For these peppermint patty ice cream sandwiches you will need peppermint ice cream and triple chocolate cookies. The ice cream will require 3 days of lead time. The cookies just one day ahead--or get an early start on them. You can follow the link to the ice cream post and you will find the cookie recipe below. These sandwiches are super tasty. The creamy ice cream pairs very well with the over-the-top chocolate cookies. If you are scared of chocolate, this is not the right recipe for you! You could also substitute chai ice cream for the peppermint for a very different spice treat sandwich.

Link to Peppermint Ice Cream
If you froze your ice cream in a baking tray, freeze a separate cookie tray. Use a cookie cutter to cut out ice cream patties from frozen sheet of ice cream. Place patties on the frozen tray and refreeze at once. If your ice cream has been frozen in containers let it warm to a scooping temperature. Line the inside of ramekins with  plastic wrap. Put a scoop of ice cream inside the ramekin and flatten to form a patty. Freeze the ramekins. Take out patties when ready to assemble sandwiches. 


Cookie Ingredients
3/4 cup all-purpose flour
1/2 cup whole-wheat flour
1/4 cup unsweetened Dutch-process cocoa powder
1/2 teaspoon baking soda
5 ounces semisweet chocolate (half of this chopped in chip-sized chunks)
1 ounce unsweetened chocolate (100% chocolate)
1/4 cup cocoa nibs
1/2 cup, plus 1 tablespoon (125 g) unsalted butter, at room temperature
1/4 cup (packed) brown sugar
1/2 cup sugar
1 egg
1/4 teaspoon sea salt
1 teaspoon vanilla

Making Cookies
1. In a small bowl, sift both flours, cocoa powder and baking soda together.

2. In a clean, dry bowl set over a pot of simmering water, melt half of the semisweet chocolate and the unsweetened coco, then let cool to room temperature. Mix the other half of the chocolate chip-chunks in a bowl with the cocoa nibs.

3. Whip the butter until smooth. Add sugar and continue whipping. Add salt and vanilla then add the egg. Mix to incorporate.

4. Stir in the melted chocolate, then the flour-cocoa mixture. Lastly, mix in the chocolate chunks and nibs.

6. Let the dough firm up at room temperature about 30 minutes.

7. Flatten into a disk, cover in plastic wrap (or a zip lock) and refrigerate at least one hour.

8. Preheat the oven to 350F and line a baking sheet with parchment paper or silicone baking mat.

9. Lay one sheet of plastic wrap down on the counter and place to ball of dough on top. Knead it for a moment or two to soften it to the point where it will allow you to roll it out. Place another sheet of plastic wrap on top of the dough (it should be sandwiched at this point) and roll to about 1/8-1/4 inch thickness.

10. Use a cookie cutter (the same diameter as used for the ice cream) to cut out round cookies to

11. Bake for 10 minutes or until the cookies take on a slightly dry sheen to the top. They will firm up as they cool.

These cookies will keep for a month or so in an airtight container (depending on the humidity level).

Sandwich Assembly
Once the cookies are fully cooled and the ice cream patties are frozen hard--make a sandwich!! Serve on a plate and cover with chocolate sauce.... Yum!!! You can also assemble these ahead of time and freeze the sandwiches. Or top the cookie with a scoop of ice cream and pour chocolate sauce on top.