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white chocolate peppermint sugar cookie ice cream sandwiches with crushed peppermints on white plate
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Sugar Cookie Peppermint Ice Cream Sandwiches
Prep Time
2 hrs
Cook Time
10 mins
Total Time
2 hrs 10 mins
 
These Sugar Cookie Peppermint Ice Cream Sandwiches begin with my homemade chewy sugar cookies, are filled with sweet peppermint ice cream, and are dunked in white chocolate (or regular chocolate). Crushed peppermints complete this winter dessert perfect for the Christmas season.
Course: Dessert
Cuisine: American
Keyword: Peppermint Sugar Cookie Ice Cream Sandwiches
Servings: 12 ice cream sandwiches
Author: Michelle
Ingredients
Sugar Cookies:
  • 1 cup unsalted butter, softened
  • 1 1/4 cups granulated sugar (plus 1/4 cup for rolling)
  • 1 egg, large
  • 2 tsp vanilla extract
  • 2 1/2 cups all purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1/4 tsp salt
Ice Cream:
  • 6 cups peppermint ice cream (I used Haagen Dazs Peppermint Bark Ice Cream)
Chocolate:
  • 2 cups chopped chocolate or almond bark (you can use any flavor you want)
Toppings:
  • crushed peppermints
  • mini chocolate chips
  • peppermint chips
  • m&ms
Instructions
Cookies
  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. With a mixer, cream the butter and sugar together until light and fluffy, about 1-2 minutes.
  3. Add in the egg and vanilla extract and mix until well combined.
  4. Add in the flour, baking powder, baking soda, and salt.
  5. Mix until combined.
  6. Roll the sugar cookies into 1” to 1 1/2” balls and roll each ball in granulated sugar.
  7. Place about 2” apart on the baking tray and bake for about 10 minutes, or until the cookies have risen and have just set on top.
  8. Allow to cool completely.
Ice Cream
  1. Spread plastic wrap in a 1/2 cup circular measuring cup.
  2. Spoon ice cream into the measuring cup making sure to press the ice cream down to make sure it forms a disc shape.
  3. Fold the plastic wrap over the ice cream to cover it completely.
  4. Remove from the measuring cup and repeat until you have 12 discs.
  5. Freeze until ready to use (I suggest freezing at least 30 minutes to 1 hour, especially if the ice cream has softened).
  6. Alternatively, you can just scoop the ice cream directly onto the cookies (the ice cream might not reach all the way around the cookies with this method).
Almond Bark/Chocolate
  1. Melt the almond bark or chocolate in the microwave until smooth.
  2. I melt in 30-second increments on 50% power, stirring the chocolate after each hit in the microwave.
Assembly:
  1. Place 12 of the cooled sugar cookies on a baking sheet lined with parchment paper.
  2. Unwrap the ice cream and place on disc on each cookie. Top with remaining 12 cookies.

  3. *If the ice cream has melted at all during this process, re-freeze for 15-30 minutes, or until the ice cream is firm.

  4. Dip each peppermint ice cream sandwich halfway into the melted chocolate, and place on the parchment paper.
  5. Sprinkle with desired toppings.
  6. Freeze for at least 30 minutes before serving. (I freeze directly on the tray.)
  7. Serve and store leftovers in an airtight container.