Peppermint Ice-Cream Sandwiches


3/4 cup (1-1/2 sticks) unsalted butter, at room temperature
1 cup packed light-brown sugar
1 large egg, at room temperature
1 teaspoon vanilla extract
1 cup unbleached, all-purpose flour
1/3 cup unsweetened cocoa powder
3/4 teaspoon baking soda
1/4 teaspoon salt
1 or 2 pints peppermint ice cream


Using an electric mixer, cream the butter, gradually adding the brown sugar. Add the egg and beat until fluffy. Blend in the vanilla. Sift the flour, cocoa, baking soda, and salt into a bowl. Mix the dry ingredients into the creamed in several stages, until the dough is uniformly smooth. Cover the dough and refrigerate for 15 minutes. Preheat oven to 350 degrees F and lightly grease two cookie sheets. With floured hands, gently roll the dough into 1-¼-inch balls; don’t make them any larger or they’ll be too big for the ice cream. Place the balls onto the cookie sheets, leaving about 3-½ inches between each one. Bake for 15 minutes. Cool cookies on the sheets for 2 minutes, then transfer to a rack to cool completely. About 30 minutes before assembling the cookies, remove the ice cream from the freezer and place it in the refrigerator to soften slightly. To make the cookies, slide the ice cream out of the carton (or peel away the cardboard), and slice it to make rounds about ¾ inch thick. (Use a knife rinsed in hot water.) Sandwich the ice cream between 2 cookies. Serve at once, or place onto a baking sheet and freeze until serving. To keep for more than a few hours, wrap individually in aluminum foil.


Makes about 1-1/2 dozen cookies (8 or 9 sandwiches).

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