Homemade mint chocolate chip ice cream sandwiches are dangerously easy to make, and they’re a great way to keep cool on hot summer days!
Can we all agree on one thing? That ice cream is is capital-D dangerous.
I like ice cream—I don’t LOVE it, but I like it—and still, when I have a carton of the good stuff in my freezer I always find myself wondering how difficult it would be to A) install a lock on the door and B) lose the key to said lock.
Because as soon as I scoop one bite out of that carton I know I’ll have to scoop out several more—to even it out. And in the process of even-ing that top layer of ice cream, I’ll probably come across a hunk of cookie dough or a chunk of cheesecake, or whatever the case may be, and need to dig that out, which will require more even-ing and more digging and. . .it’s a vicious cycle. Before I know it half the carton is gone.
(Does that last paragraph remind anyone else of If You Give a Mouse a Cookie? That was unintentional, I swear.)
And one more thing we can probably agree on: no churn ice cream is even more dangerous than the store-bought kind.
Because it’s SO easy to make and SOOOOOO wonderfully customizable. If you’re like me and bore easily, you can have cookie dough and cheesecake and chopped up Snickers all in the same ice cream. (And I don’t think I need to tell you how wonderful it is to have chunks of mix-ins in every bite. Gimme alllllll the mix-ins. For life.)
But we’re going pretty simple in terms of mix-ins today. Just some mini chocolate chips—but plenty of them. My main complaint with store-bought mint chocolate chip is that it’s too heavy on the ice cream and very stingy with the chocolate.
In keeping with the ease of no churn ice cream, the cookies surrounding it couldn’t be more simple. They’re cake mix cookies. Are you familiar with this wonderful creation? With just a box of cake mix, some eggs, and some veggie oil you’re minutes away from perfectly chewy cookies. So simple!
Basically, these mint chocolate chip ice cream sandwiches are the best way I know to cool off. And since they’re so easy to make they don’t require you to take time away from important summer activities. They may, however, require a lock on the freezer door.
Summer requires simple frozen desserts. I think we can all agree on that too.
P.S. I finally set up a Twitter account for IBK! Maybe someday I’ll even figure out how Twitter works, but for now you can find all my tweeted confusion at @ibkblog. (The little blue-with-a-bird-on-it follow icon on the top right-hand side of your screen will take you right to me. I think.) Happy Monday!
- 1 can (14 ounces) sweetened condensed milk
- 1 1/4 teaspoons peppermint extract
- 2 or 3 drops green food coloring (if desired)
- 2 cups heavy cream, well chilled
- 2/3 cup mini chocolate chips + additional for rolling sandwiches, if desired
- 1 box (15.25 ounces) chocolate cake mix
- 2 large eggs
- 1/2 cup vegetable oil
- 1/2 teaspoon peppermint extract
- 1/2 cup chocolate chips
- Combine the sweetened condensed milk, peppermint extract, and green food coloring in a large mixing bowl. Set aside.
- Place heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or into a large mixing bowl and use an electric mixer). Beat the heavy cream on medium speed until it holds stiff peaks.
- Fold about half a cup of the whipped cream into the sweetened condensed milk mixture to lighten. Fold in the remaining heavy cream until just combined, then fold in the chocolate chips.
- Cover loosely with plastic wrap and freeze for at least 4 hours, or overnight.
- Preheat the oven to 350 degrees.
- Place the cake mix, eggs, oil, and peppermint extract in a large mixing bowl and beat with an electric mixer set to medium speed until ingredients are well combined, 2 to 3 minutes. Fold in the chocolate chips. (Dough will be very stiff.)
- Form into balls of about 2 tablespoons of dough. Place on ungreased baking sheets 2 inches apart and flatten slightly. Bake until lightly browned around the edges, 10 to 12 minutes. Cool completely on baking sheets before filling with ice cream. (You can make the cookies up to 1 week ahead and store in an airtight container at room temperature.)
- To make the ice cream sandwiches, place a scoop of ice cream on half of the cookies, then top the ice cream with another cookie and press down to form a sandwich. Roll the edges of the ice cream in additional mini chocolate chips, if desired. Freeze sandwiches for 30 minutes, then serve.
Cookies adapted from Sweetness