Mint Chocolate Chip Ice Cream Sandwiches Recipe
Indulge in the refreshing combination of mint and chocolate with these homemade Mint Chocolate Chip Ice Cream Sandwiches. Creamy mint chip ice cream is sandwiched between rich flourless chocolate cookies for a decadent treat.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Total Time: 8 hours 45 minutes
- Yield: 6 sandwiches
- Category: Cookies
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Flourless Chocolate Cookies:
- 1 cup (256g) Chocolate SunButter
- 1/3 cup (105g) maple syrup or agave
- 1 tbsp tapioca starch (or cornstarch/arrowroot) OR 1 egg
- 1/2 tsp baking soda
- 1/4 tsp salt
Mint Chip Ice Cream:
- 1 1/4 cup (150g) raw cashews, soaked and drained
- 1 1/4 cup (225g) coconut cream or full-fat coconut yogurt
- 1/4 cup (80g) maple syrup or agave
- 1/4 cup fresh mint leaves
- 1/2 tsp peppermint extract or 5–10 drops peppermint oil
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/4 cup nondairy milk, as needed to blend
- 1/4 tsp spirulina (optional for color)
- 1/2 cup (70g) chopped dark chocolate or mini chocolate chips
Instructions
- For the cookies: Preheat the oven to 325°F and line two baking sheets with parchment paper. Combine all the ingredients in a bowl. Mix with hand mixer on medium-high speed for 2-3 minutes until it thickens. Scoop onto the baking sheets and bake for 14-15 minutes. Reshape into circles immediately after baking. Cool on a wire rack.
- For the ice cream: Blend soaked cashews, coconut cream, maple syrup, mint leaves, extracts, salt, and spirulina until smooth. Add chocolate chips. Freeze in a pan lined with wax paper. Cut into rounds and sandwich between cookies.
Nutrition
- Serving Size: 1 sandwich
- Calories: Approximately 350
- Sugar: Approximately 15g
- Sodium: Approximately 100mg
- Fat: Approximately 20g
- Saturated Fat: Approximately 10g
- Unsaturated Fat: Approximately 8g
- Trans Fat: 0g
- Carbohydrates: Approximately 35g
- Fiber: Approximately 3g
- Protein: Approximately 6g
- Cholesterol: 0mg
