Name: Chocolate Chip Cookie and Mint Ice Cream Sandwiches
Prep time: 40 minutes
Total time: 1 hour 30 minutes
Yield: Makes 8 servings
Ingredients: 16 ready-to-bake chocolate chip cookie dough pieces; 3/4 cup chopped toasted hazelnuts; 1 pint vanilla ice cream, slightly softened; 2 tablespoons chopped fresh mint; 1/4 teaspoon peppermint extract; 6 ounces (1 cup) semisweet or bittersweet chocolate chips

Recipe information

Total Time
1 hour 30 minutes
Yield
Makes 8 servings

Ingredients

16 ready-to-bake chocolate chip cookie dough pieces

3/4 cup chopped toasted hazelnuts

1 pint vanilla ice cream, slightly softened

2 tablespoons chopped fresh mint

1/4 teaspoon peppermint extract

6 ounces (1 cup) semisweet or bittersweet chocolate chips

Preparation

Step 1
Preheat oven to 350°F. Shape dough pieces into balls. Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. Bake until golden, 12 to 18 minutes, depending on brand of cookie. Cool completely on sheet.
Step 2
Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.
Step 3
Line baking sheet with foil. Place 1/4 cup ice cream on flat side of 1 cookie. Top with flat side of second cookie. Place on prepared sheet and freeze. Repeat to form 7 more sandwiches. Freeze until ice cream begins to firm, about 10 minutes.
Step 4
Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. Dip sandwiches halfway into chocolate. Return to sheet. Freeze at least 30 minutes and up to 1 day.

TagsFrozen Dessert Dessert Baking Bon Appétit

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

Step 4

Recipe notes