Giant Mint Chocolate Chip Ice Cream Sandwiches Recipe

Giant Mint Chocolate Chip Ice Cream Sandwiches

Recipe provided by Claudia Sidoti

Watch the video to see how to prepare this recipe.

• Difficulty: Easy
• Yield: 12 ice cream sandwiches
• Nutritional Information Per Serving: Serving size is 1 of 12. Calories 622, Total Fat 30 g, Saturated Fat 18 g, Carbohydrates 84 g, Dietary Fiber 3 g, Sugar 61 g, Protein 9 g, Cholesterol 85 mg, Sodium 351 mg
• Total Time: 14 hours 20 minutes
• Preparation Time: 35 minutes
• Inactive Time: 12 hours
• Baking Time: 1 hour 45 minutes

Imagine ending your day with a massive, chilled mint chocolate chip ice cream sandwichextra large, irresistibly creamy, and ideal for sharing with someone special. These delightful treats combine chewy chocolate chip cookies with your favorite mint ice cream for pure indulgence.

Ingredients:

• 2 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1 teaspoon fine salt
• 2 sticks softened butter (1/2 pound)
• 1 cup granulated sugar
• 1/2 cup packed light brown sugar
• 2 large eggs
• 1 1/2 teaspoons pure vanilla extract
• 1 1/2 cups semi-sweet chocolate chips (approximately 8 ounces)
• 1/2 cup roughly chopped bittersweet chocolate chunks (about 2 1/4 ounces)
• 1/2 gallon (around 6 cups) of mint chocolate chip ice cream

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1. Preheat your oven to 350F. In a large bowl, whisk together the flour, baking soda, and salt. In another bowl, beat the softened butter with granulated sugar and brown sugar until light and fluffy (about 3 minutes on medium speed). Add the eggs one at a time, beating well after each, then stir in the vanilla extract.
2. Reduce mixer speed to low and gradually incorporate the dry ingredients, mixing just until combined to keep the dough tender. Gently fold in the chocolate chips and chunks with a wooden spoon. Cover and chill the dough for at least 30 minutes or overnight for deeper flavor.
3. Scoop the dough into 2-inch balls using a spoon or ice cream scoop. Arrange on parchment-lined cookie sheets, spacing 3 inches apart (about 6 per tray). Gently flatten each ball and bake until edges are golden, 15-18 minutes. Cool on the sheet for 3 minutes, then transfer to a wire rack to cool completely.
4. Five minutes before assembling, soften the ice cream slightly at room temperature. Scoop 3 generous portions (about 1/2 cup) onto the flat side of one cookie. Top with another cookie and press gently to spread the ice cream evenly. Smooth the edges with a butter knife or offset spatula for a polished look. Enjoy immediately, or wrap and freezethaw 4-5 minutes before serving for the perfect bite.