Description
Cool mint meets rich chocolate in these irresistible ice cream sandwiches. Homemade cookies embrace creamy mint chocolate chip ice cream, creating a refreshing summer treat that delights with each indulgent bite.
Ingredients
Scale
Main Dry Ingredients:
- ⅓ cup white rice flour
- 2 tablespoons white rice flour
- ⅓ cup sweet rice flour
- ⅓ cup tapioca flour
- 2 tablespoons tapioca flour
- ½ cup gluten-free oat flour
- ½ cup Dutch-processed cocoa powder
- ½ teaspoon xanthan gum
- ¼ teaspoon baking powder
- ¼ teaspoon baking soda
- ½ teaspoon kosher salt
Sweeteners and Sugars:
- ¼ cup granulated sugar
- ½ cup light brown sugar
Wet Ingredients and Flavor Enhancers:
- 8 tablespoons unsalted butter
- 2 large eggs
- ½ teaspoon vanilla extract
- 1 teaspoon espresso powder
- ½ teaspoon peppermint extract
Sandwich Filling:
- 1.5 quarts (1.4 liters) mint chocolate chip ice cream
- 24 mint chocolate wafers
Instructions
- Prepare the oven by heating it to 325°F (165°C), ensuring a consistent temperature for baking the chocolate wafers.
- Combine all dry ingredients in a medium mixing bowl, whisking together all-purpose flour, gluten-free flour, xanthan gum, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt until thoroughly integrated.
- Using a stand mixer, cream softened butter with granulated and brown sugars until light and fluffy, approximately 3-4 minutes.
- Incorporate eggs and vanilla and mint extracts into the butter mixture, blending until smooth and well-combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until a slightly sticky chocolate dough forms.
- Place the dough between two sheets of parchment paper and roll out to a uniform 1/4-inch (0.6 centimeters) thickness, then transfer to the freezer for 20 minutes to firm up.
- Remove chilled dough from freezer and use a 3-inch (7.6 centimeters) round cookie cutter to cut precise wafer shapes.
- Arrange wafers on a parchment-lined baking sheet, spacing them evenly, and bake for 7-8 minutes at 325°F (165°C) until edges are set.
- Transfer baked wafers to a wire cooling rack, allowing them to cool completely and crisp up.
- Line a half-cup (120 milliliters) measuring cup with plastic wrap, then fill with mint chocolate chip ice cream, pressing firmly to create compact disks.
- Freeze ice cream disks for at least 1 hour until solid and easily removable.
- Carefully place a frozen ice cream disk between two chocolate wafers, gently pressing to create a sandwich.
- Wrap each ice cream sandwich individually in plastic wrap and return to the freezer for storage and optimal texture.
Notes
- Precision matters when measuring ingredients to ensure the perfect balance of flavors and textures in these decadent ice cream sandwiches.
- Freezing the cookie dough before cutting helps maintain sharp edges and prevents spreading during baking, resulting in neat, professional-looking wafers.
- Pre-forming ice cream disks makes assembly quick and clean, allowing you to create uniform, elegant dessert treats with minimal mess.
- Use parchment paper for easy cookie removal and clean baking, preventing stuck-on cookies and simplifying the entire baking process.
- Chilling the assembled sandwiches helps the ice cream set firmly and allows the cookies to absorb moisture, creating a more cohesive and enjoyable dessert experience.
- Espresso powder enhances the chocolate flavor without adding a coffee taste, providing depth and richness to the mint chocolate wafers.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 295 kcal
- Sugar: 22 g
- Sodium: 125 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 34 g
- Fiber: 2 g
- Protein: 4 g
- Cholesterol: 65 mg