Peppermint Pattie Ice Cream Sandwiches
Details
- Time
- 9 hours
- Skill Level
- Intermediate
- Yields
- 12 (3-1/4 inch) ice cream sandwiches
What happens when you combine HERSHEY’S SPECIAL DARK Cocoa, YORK Peppermint Patties and ice cream? You get chocolate cookie and peppermint ice cream sandwiches. This amazing treat is perfect for the dog days of summer or anytime you get a hankering for ice cream.
Ingredients & Directions
- Prep Time
- 40 minutes
- Bake Time
- 11 minutes
- Cook Time
- 10 minutes
- Cool Time
- 20 minutes
- Chill Time
- 3 hours
- Freeze Time
- 4 hours
Ingredients
-
3/4 cup
sugar
-
2 Tbsps
corn starch
-
1/4 tsp
salt
-
2
eggs
-
2 cups
milk
-
1 1/2 -2 Tbsps
peppermint extract
-
2 cups
light cream (1 pt)
-
2 cups
whipping cream (1 pt)
-
8
YORK Snack Size Peppermint Patties (.6 oz each)
-
Chocolate Cookies
-
3/4 cup
butter or margarine (1-1/2 sticks), softened
-
1 cup
sugar
-
1
egg
-
1/2 tsp
vanilla extract
-
1 1/4 cups
all-purpose flour
-
1/4 cup
-
1/2 tsp
baking soda
-
1/4 tsp
salt
READY TO MAKE THE RECIPE?
Step-By-Step Directions
Stir together sugar, cornstarch and salt in large saucepan. Add eggs; stir until smooth and well blended. Gradually stir in milk, blending well. Cook, stirring constantly over medium heat, until mixture boils; boil and stir 1 minute. Remove from heat; blend in peppermint extract, light cream and whipping cream. Chill.
Using ice cream freezer, freeze according to manufacturer's directions. Meanwhile, chop peppermint patties into small pieces.* Stir candy pieces into ice cream. Transfer to another container. Store in freezer several hours to let ripen. About 2 quarts ice cream.
Prepare Chocolate Cookies. Allow ice cream to soften slightly. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Wrap individually in foil; freeze until firm.
Chocolate Cookies:
1. Heat oven to 350°F. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended.
2. Shape dough into 24 equal balls (about 1-1/2 inches each). Place balls on ungreased cookie sheets.
3. Bake 11 to 13 minutes or until cookies are set. (Do not over bake.) Cool slightly; remove cookies from sheet to wire rack. Cool completely. Makes 24 (3-1/4 inch) cookies.
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Nutrition FactsServings Per Container 12 servingsServing size 1 ice cream sandwich (207g)Amount per servingCalories570% Daily Value*Total Fat 37g 47%Saturated Fat 22g 110%Trans Fat 1gCholesterol 155mg 52%Sodium 340mg 15%Total Carbohydrates 55g 20%Dietary Fiber 1g 4%Total Sugars 41gIncludes 37g Added Sugar 74%Protein 7g 0%Vitamin D 1 6%Calcium 126mg 10%Iron 2mg 10%Potassium 210mg 4%
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.
