Peppermint Pattie Ice Cream Sandwiches

Name: Peppermint Pattie Ice Cream Sandwiches Recipe | Hersheyland
Prep time: 40 min
Cook time: 10 min
Total time: 540 min
Yield: 12 (3-1/4 inch) ice cream sandwiches
Ingredients: 3/4 cup sugar; 2 Tbsps cornstarch; 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); 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 HERSHEY'S SPECIAL DARK Cocoa; 1/2 tsp baking soda; 1/4 tsp salt

Details

Timing
Timing
Total:
Bake:: 11 Min.
Prep:: 40 Min.
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 creamy, cool, chocolaty and minty Peppermint Pattie Ice Cream Sandwiches! We love all the flavors that come into play in this frozen dessert. Even better, this peppermint pattie ice cream sandwiches recipe leaves room for a little customization. If you don't want to make your own ice cream, use your favorite flavor you've got on hand. This amazing treat is perfect for the dog days of summer or anytime a sweet treat calls your name. Looking for more desserts that combine chocolate and mint? This Minty Irish Chocolate Cream Pie is your next sweet endeavor.

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

cornstarch
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

HERSHEY'S SPECIAL DARK Cocoa
1/2 tsp

baking soda
1/4 tsp

salt

READY TO MAKE THIS?

Step-By-Step Directions

Equipment Needed 

Saucepan

Stovetop

Refrigerator

Freezer

Oven

Mixing Bowl

Cookie Sheet

Wire Rack

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.

Additional questions?

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