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Peppermint Crisp Tart Ice Cream Sandwiches

Peppermint Crisp Tart ice cream sandwiches with chocolate-mint cookies and caramel-mint ice cream studded with Peppermint Crisp. Baked cookie rounds are sandwiched around softened ice cream, then frozen for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: South African-American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Chocolate mint cookies
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 egg
  • 0.5 tsp peppermint extract
  • 2 Peppermint Crisp bars (or peppermint candy canes), finely crushed
  • 0.25 cup caramel sauce
Caramel-mint ice cream filling
  • 0.5 gallon vanilla caramel ice cream, softened

Equipment

  • 1 sheet pan

Method
 

Make the chocolate mint cookie dough
  1. Preheat oven to 350F, and arrange a sheet pan for baking.
  2. Whisk all-purpose flour, unsweetened cocoa powder, baking soda, and salt until evenly combined, then set aside.
  3. Beat softened unsalted butter and granulated sugar until fluffy, then beat in the egg and peppermint extract.
  4. Stir the flour mixture into the butter mixture until you have a cohesive dark dough.
Bake the cookie rounds and cool
  1. Scoop dough into large rounds, press flat, and place them on the sheet pan.
  2. Bake for 10-12 minutes at 350F, until the edges look set, then transfer to cool completely.
Assemble the peppermint crisp ice cream sandwiches
  1. Fold crushed Peppermint Crisp and caramel sauce into the softened vanilla caramel ice cream until studded and evenly colored.
  2. Sandwich a scoop of peppermint-caramel ice cream between two chocolate mint cookies, pressing lightly so the center layer is visible.
  3. Freeze for 2 hours to firm up the sandwiches, then serve with an extra drizzle of caramel for a glossy finish.

Notes

For cleaner slices and less melting, freeze sandwiches until very firm before serving, then plate immediately. Store in an airtight container in the freezer for up to 2 weeks. Freezing yes—avoid refreezing after long thawing. For a lower-sugar option, use sugar-reduced vanilla caramel ice cream (the cookie dough still needs the stated sugar for structure).