Chocolate Mint Cookie Ice Cream Sandwiches

Guys, lately it feels like all I’ve been doing is working.

Yes, I know that being a SAHM, blogger, and freelance writer (I use that term very loosely) isn’t a traditional job. But that doesn’t mean I don’t spend hours on end working on things like testing recipes, writing and editing posts, taking and editing photographs, as well as taking care of my girls, household chores, and getting dinner on the table. Even while my girls are taking a nap and I could just rest or watch some TV, I find myself working on blog things or doing research and writing for another site I contribute to.

Okay, before this gets much more complainy, just know that I really do love what I do. But sometimes I feel like I need to get away from everything. Away from writing. Away from trying to create recipes that seem familiar but still unique. Away from having to wash dishes three times a day, seven days a week. Away from screaming at my girls to put their toys away.

*Takes a deep breath*

Why don’t we end this post on a happier note, shall we?

Like with ice cream sandwiches.

Really, you can’t not be happy after having one of these. Trust me. I had three.

Chocolate Mint Cookie Ice Cream Sandwiches

Yield: 8 ice cream sandwiches


  • Cookies
  • 1 cup plus 2 tablespoons all-purpose flour
  • ¼ cup cocoa powder
  • ½ teaspoon baking soda
  • ¼ teaspoon baking powder
  • ¼ teaspoon salt
  • ½ cup (1 stick) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • 1 egg
  • ½ teaspoon pure mint extract
  • Ice Cream
  • 1 ½ cups cookies ‘n cream ice cream


    For cookies:
  1. In a medium bowl, add flour, cocoa powder, baking soda, baking powder, and salt. Whisk to combine.
  2. In a large bowl, add butter and sugar and cream with a hand mixer until light and fluffy. Add egg and mint extract and beat to combine.
  3. Add dry ingredients to wet ingredients and beat to combine.
  4. Refrigerate dough 1-2 hours.
  5. Preheat oven to 350 degrees F.
  6. Using a 1-inch cookie scoop, scoop dough onto parchment lined baking sheets.
  7. Bake for 10-12 minutes. Remove from oven and let cookies sit on baking sheet for 1-2 minutes.
  8. With a spatula remove cookies from baking sheet and let cool on a wire rack.
  9. For assembly:
  10. After cookies have completely cooled, scoop 1 ½-2 tablespoons of ice cream onto the flat side of one cookie. Top with another cookie and lightly press together. Repeat with remaining cookies and ice cream.
  11. Place sandwiches in the freezer for about 1-2 hours or until firm.

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