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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)

  • 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

  • 1/2 tsp

    baking soda

  • 1/4 tsp

    salt

READY TO MAKE THE RECIPE?

Step-By-Step Directions

Equipment Needed 

Saucepan
Saucepan
Stovetop
Stovetop
Refrigerator
Refrigerator
Freezer
Freezer
Oven
Oven
Mixing Bowl
Mixing Bowl
Cookie Sheet
Cookie Sheet
Wire Rack
Wire Rack
1

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.

2

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.

3

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.

Additional questions?