Indulge in the festive spirit with these decadent double chocolate ice cream sandwiches, adorned with crushed peppermint for a delightful crunch. Our clever slicing hack ensures perfectly portioned ice cream every time!

Follow The Directions

01

Step

Whisk together flour, cocoa powder, baking soda, and salt in a medium bowl. Set aside. (5 minutes)

02

Step

In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy, about 3 minutes. Beat in the egg until well combined. Gradually add the dry ingredients to the wet ingredients on low speed until just combined. Stir in the chopped dark chocolate. (8 minutes)

03

Step

Divide the dough in half. On a lightly floured surface, shape each half into a 1 1/2-inch diameter log, approximately 8 inches long. Wrap each log tightly in plastic wrap and refrigerate for at least 1 hour, or up to 2 hours, until firm enough to slice. (5 minutes + 60 minutes chilling)

04

Step

Preheat oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper. Slice the chilled cookie logs into 1/4-inch thick rounds. Place the slices 2 inches apart on the prepared baking sheets, gently reshaping the edges if needed. (10 minutes)

05

Step

Bake for 13 to 14 minutes, or until the edges are set. Let cool on the baking sheets for 2 minutes before transferring the cookies to a wire rack to cool completely. (16 minutes)

06

Step

Using a large, sharp knife, cut the slightly softened ice cream directly through the container to create circular slices of ice cream. Place an ice cream round between two cookies to form a sandwich. (10 minutes)

07

Step

Roll the edges of the ice cream sandwiches in crushed peppermint candies to coat. Place the assembled sandwiches in a single layer in an airtight container lined with parchment paper. Freeze immediately until firm. Separate layers of sandwiches with additional sheets of parchment paper. Keep frozen until ready to serve. (10 minutes + freezing)