Description
Refreshing minty chocolate ice cream sandwiches combine cool mint with rich chocolate for a delightful summer treat. Homemade cookies and creamy filling make you crave another bite of this nostalgic dessert.
Ingredients
Scale
- 1.5 qt (1.4 L) mint chocolate chip ice cream
- 24 mint chocolate wafers
- 8 tbsps unsalted butter
- ½ cup light brown sugar
- ¼ cup granulated sugar
- 2 large eggs
- ½ cup Dutch-processed cocoa powder
- ½ cup gluten-free oat flour
- ⅓ cup white rice flour
- 2 tbsps white rice flour
- ⅓ cup sweet rice flour
- ⅓ cup tapioca flour
- 2 tbsps tapioca flour
- ½ tsp xanthan gum
- ½ tsp kosher salt
- ¼ tsp baking powder
- ¼ tsp baking soda
- ½ tsp vanilla extract
- 1 tsp espresso powder
- ½ tsp peppermint extract
Instructions
- Preheat: Heat oven to 325°F (165°C) for consistent chocolate wafer baking environment.
- Mix Dry Ingredients: Whisk together all-purpose flour, gluten-free flour, xanthan gum, unsweetened cocoa powder, espresso powder, baking powder, baking soda, and salt in a medium mixing bowl until completely integrated.
- Cream Butter and Sugars: Using a stand mixer, blend softened butter with granulated and brown sugars until light, airy, and thoroughly combined, approximately 3-4 minutes.
- Combine Wet Ingredients: Fold in eggs, vanilla, and mint extracts into the butter mixture, creating a smooth, homogeneous blend.
- Form Dough: Gradually incorporate dry ingredient mixture into wet ingredients on low speed, creating a slightly sticky chocolate dough.
- Chill and Roll: Sandwich dough between parchment paper, roll to 1/4-inch thickness, and freeze for 20 minutes to firm up.
- Cut and Bake: Extract chilled dough, cut 3-inch round wafers, arrange on parchment-lined baking sheet, and bake for 7-8 minutes until edges are set.
- Cool Wafers: Transfer baked wafers to a wire rack, allowing complete cooling and crisping.
- Prepare Ice Cream Disks: Line a half-cup measuring cup with plastic wrap, fill with mint chocolate chip ice cream, pressing firmly to create compact disks.
- Assemble Sandwiches: Freeze ice cream disks for 1 hour, then sandwich between two chocolate wafers, wrap individually in plastic, and store in freezer.
Notes
- Chill Dough Strategically: Freezing the chocolate dough for 20 minutes helps prevent spreading and ensures precise, crisp wafer edges during baking.
- Create Uniform Ice Cream Disks: Using a measuring cup with plastic wrap guarantees consistent, perfectly shaped ice cream centers that fit neatly between wafers.
- Handle Wafers Carefully: Allow chocolate wafers to cool completely on a wire rack to develop a crisp texture that won’t become soggy when paired with ice cream.
- Wrap and Store Smartly: Individually wrapping each ice cream sandwich prevents freezer burn and maintains optimal flavor and texture for extended storage.
- Prep Time: 45 minutes
- Cook Time: 8 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 263
- Sugar: 14 g
- Sodium: 135 mg
- Fat: 13 g
- Saturated Fat: 8 g
- Unsaturated Fat: 4.5 g
- Trans Fat: 0 g
- Carbohydrates: 33 g
- Fiber: 1.5 g
- Protein: 3.5 g
- Cholesterol: 45 mg