Mint Chocolate Chip Ice Cream Sandwiches

Some things just bring me back to my childhood. Ice cream sandwiches do that for me. I remember spending hot summer days in our front yard sitting with my little brother and sister, where we quickly ate melting ice cream sandwiches in between games we would play. It may not be a hot summer day and my siblings and I may not play outside together as often as we’d like, but these Mint Chocolate Chip Ice Cream Sandwiches certainly remind me of fond memories of yesteryear. When’s the last time you enjoyed an ice cream sandwich?!…

These ice cream sandwiches use a chocolate chip cookie recipe I’ve made before, thanks to Dorie Greenspan. I used a gluten free flour blend for the all purpose flour and mint chocolate chips for the semi-sweet chocolate chips in the original recipe. As for the ice cream, you can go with a homemade version of vanilla or mint chocolate chip or store-bought ice cream… whatever you prefer. I used store-bought this time but links to homemade versions are included below. Whatever you do, enjoy eating these. They’re fun, delicious and just might make you feel like a kid again.

2 cups all-purpose flour {or gluten free flour blend with xanthan gum}
1 teaspoon salt
3/4 teaspoon baking soda
2 sticks (8 ounces) unsalted butter, at room temperature
1 cup sugar
2/3 cup (packed) light brown sugar
2 teaspoons pure vanilla extract
2 large eggs
2 cups store-bought mint chocolate chips
1 quart vanilla or mint chocolate chip ice cream (homemade or storebought)

Center a rack in the oven and preheat the oven to 375 degrees F. Line two baking sheets with parchment or silicone mats.

Whisk together the flour, salt, and baking soda.

Working with a stand mixer, preferably fitted with the paddle attachment, or with a hand mixer in a large bowl, beat the butter on medium speed for about 1 minute, until smooth. Add the sugars and beat for another 2 minutes or so, until well-blended. Beat in the vanilla. Add the eggs one at a time, beating for 1 minute after each egg goes in. Reduce the mixer speed to low and add the dry ingredients in 3 portions, mixing only until each addition is incorporated. On low speed, or by hand with a rubber spatula, mix in the chocolate chips.

Divide the dough in half over 2 baking sheets. Press the dough onto the bottom of each baking sheet to cover in a thin layer, about 1/2 or less inch thick.

Bake the cookies – one sheet at a time and rotating the sheet at the midway point – for 10 to 12 minutes, or until they are brown at the edges and golden in the center; they may still be a little soft in the middle, and that’s just fine. Pull the sheet from the oven and allow the cookies to rest for 1 minute, then carefully, cut out squares of the cookie using a pizza cutter. Using a wide metal spatula, transfer them to racks to cool to room temperature.

Repeat with the remainder of the dough, cooling the baking sheets between batches.

Once cooled completely, add a scoop of ice cream (such as vanilla or even mint chocolate chip) in between 2 cookies and press firmly together to create a sandwich.