Description
Cool peppermint ice cream sandwiched between soft chocolate cookies, rolled in crushed candy canes for a festive treat.
Ingredients
Scale
- 1 1/2 cups heavy cream
- 3/4 cup whole milk
- 3/4 cup granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon peppermint extract
- 1/2 cup crushed peppermint candies
- 24 chocolate wafers
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a large bowl, cream together the butter, sugar, and brown sugar until smooth.
- Beat in the eggs one at a time, then stir in the vanilla.
- Dissolve the baking soda in hot water.
- Add to batter along with salt.
- Stir in flour, chocolate chips, and peppermint candies.
- Drop by large spoonfuls onto ungreased cookie sheets.
- Bake for 10 to 12 minutes, or until edges are nicely browned.
- Cool on baking sheets for a few minutes before transferring to wire racks to cool completely.
- Scoop peppermint ice cream onto the bottom of one cookie and top with another cookie to form a sandwich.
- Repeat with remaining cookies and ice cream.
- Wrap each sandwich individually and freeze for at least 30 minutes before serving.
Notes
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- For a festive look, roll the edges of the ice cream sandwiches in crushed peppermint candies.
- If you don’t have peppermint extract, you can use peppermint oil, but use it sparingly as it is much more potent.
- The cookies can be made ahead of time and stored in an airtight container at room temperature for up to 3 days.
- The ice cream sandwiches are best served immediately, but can be stored in the freezer for up to 1 week.
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- Prep Time: 20 minutes
- Cook Time: 5 minutes