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Mint Chocolate Chip Ice Cream Sandwiches

Mint chocolate chip ice cream sandwiches with deep chocolate peppermint cookies and vivid green mint ice cream—made as a scoop-and-freeze sandwich for clean, sliceable bites. The cool mint finish plus Andes mint edges gives that double mint hit in every stacked sandwich.
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Prep Time 20 minutes
Cook Time 12 minutes
freezing 1 hour
Total Time 1 hour 32 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 340
Ingredients Equipment Method Notes

Ingredients
  

For the chocolate mint cookies
  • 1.75 cup all-purpose flour
  • 0.75 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.5 cup unsalted butter, softened
  • 1.5 cup granulated sugar
  • 2 eggs
  • 0.75 tsp peppermint extract
  • 1 tsp vanilla extract
  • 0.5 gallon mint chocolate chip ice cream, softened
  • 1 Andes mint pieces for edges

Equipment

  • 1 sheet pan

Method
 

Make the chocolate mint cookies
  1. Preheat the oven to 350F, then whisk the all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined.
  2. Beat the softened unsalted butter and granulated sugar until fluffy, then beat in the eggs, peppermint extract, and vanilla extract.
  3. Stir the flour mixture into the wet ingredients until a dark dough forms with no dry pockets.
  4. Scoop the dough into large rounds, press them flat, and place them on a sheet pan.
  5. Bake at 350F for 10-12 minutes, then cool the cookies completely so they won’t melt the ice cream.
Assemble and freeze the sandwiches
  1. Sandwich the softened mint chocolate chip ice cream between two cooled cookies to form each ice cream sandwich.
  2. Roll the ice cream edges in the crushed Andes mint pieces so the sides set with minty crunch.
  3. Freeze the mint chocolate chip ice cream sandwiches for at least 1 hour before serving to fully firm the filling.

Notes

For clean edges, let the cookies cool completely before assembling and work with softened ice cream briefly—if it melts, refreeze the scoops for 10–15 minutes. Store assembled sandwiches in the freezer in an airtight container for up to 2 weeks; no, don’t freeze after thawing from storage. For a simple dietary swap, use a plant-based butter substitute in the cookie dough to make them dairy-free while keeping the cookie texture close.