Impress your family and friends with these amazing Mint Chocolate Chip Ice Cream Sandwiches! These delicious ice cream sandwiches feature a no-churn mint ice cream that's studded with mini chocolate chips and nestled in between the softest chocolate cookies!
Why You Will Love These Mint Chocolate Chip Ice Cream Sandwiches
- No Ice Cream Machine Needed - This no-churn ice cream is made by combining sweetened condensed milk with whipped cream.
- So Easy To Make - The ice cream requires just 5 ingredients!
- Naturally Colored - The ice cream gets its soft green color by using ceremonial matcha powder! Don't worry. You will not taste it at all!
- A Crowd-Pleaser - I made these for my family and let me tell you, they did not last long. Absolutely delicious!
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Mint Chocolate Chip Ice Cream Sandwiches Ingredients
No-Churn Mint Chocolate Chip Ice Cream
This no-churn Mint Chocolate Chip Ice Cream only requires 5 simple ingredients! Matcha powder is optional and only used to add color.
- Heavy Whipping Cream - Cold whipping cream is whipped to stiff peaks.
- Sweetened Condensed Milk - It's usually in a tin can. You can can find it in the baking isle of your grocery store, not in the refrigerated section.
- Peppermint Extract - Make sure to use peppermint extract and not peppermint oil. I used McCormicks and the taste is great!
- Vanilla Paste or Extract - Adds another layer of flavor.
- Matcha Powder (optional) - This is totally optional as we're only using a bit to color the ice cream. Feel free to use green food coloring or omit completely.
- Chocolate Chips - I recommend using mini chocolate chips as they are easier to cut through.
King Arthur's Chocolate Cookies Bars for Ice Cream Sandwiches
This King Arthur cookie recipe is amazing! The cookie layers tastes exactly like store-bought traditional ice cream sandwiches that we grew up eating. And the best part is, the cookies stay soft even after it's been frozen.
- All-Purpose Flour
- Unsweetened Cocoa Powder - I used Black Cocoa (not an affiliate link), but you can also use natural or Dutch-process cocoa powder.
- Baking Soda
- Salt
- Unsalted Butter - Make sure to soften it ahead of time.
- White and Brown Sugar
- Vanilla - You can use vanilla extract or paste.
- Milk - I used whole milk.
*See recipe card for quantities.
Mint Chocolate Chip Ice Cream Sandwiches Instructions
Here are step-by-step photos and instructions on how to make this Mint Chocolate Chip Ice Cream Sandwiches! Find the detailed instructions in the recipe card at the end of this post.
Step 1 - Make Ice Cream - In a large mixing bowl, whisk cold heavy whipping cream until stiff peaks.
Step 2 - Add condensed milk, peppermint extract, vanilla and matcha powder or green food coloring (if using) and whisk until combined.
💡Tip
Matcha powder can be quite clumpy. To fully dissolve the matcha powder, mix it with the peppermint extract before combining with the condensed milk and vanilla!
Step 3 - Gently fold in mini chocolate chips until combined.
Step 4 - Transfer to a parchment-lined sheet pan and evenly smooth out the top. I used a quarter sheet pan (9x13 inch) to make it easier to shape. Cover with plastic wrap and freeze for at least 6 hours or until completely frozen. The longer the better!
Hint: Don't use wax paper like I did! I ran out of parchment paper and wax was all I had. It tears quite easily and made it harder to lift the ice cream discs off the paper.
Step 5 - Make Your Cookies - In a large bowl, add butter, white sugar, brown sugar and vanilla. With an electric mixer, whisk on medium/high speed until light and fluffy. About 2 minutes.
Step 6 - On low speed, add half the dry ingredients (flour, cocoa powder, baking soda, salt); then the milk; then the remaining dry ingredients, scraping the bowl between additions.
Step 7 - Transfer batter onto your greased parchment paper. Use a spatula to spread it to the edges of the parchment, smoothing it as flat as possible. Pick the parchment up, and set it into a large cookie sheet. Bake at 350ºF for 10 minutes.
Step 8 - Place on a wire rack and allow to cool for about 5 minutes and then freeze for 1 hour. Cut out your cookies with a cookie cutter of your choice (I used a round fluted 2.5 inch cutter) and return back to the freezer until you're ready to assemble your sandwiches. I got a total of 24 cookies (12 sandwiches).
💡Tip
Freeze the sheet of cookie layer for at least 1 hour before cutting. The longer you freeze it, the easier it will be to work with!
Step 9 - Meanwhile, remove the tray of ice cream from the freezer and quickly cut your ice cream into discs, the same size as your cookies (I used a round 2.5 inch cutter). Transfer ice cream discs onto a cold baking tray and freeze until firm, about 2 hours. If the ice cream gets too soft at any point, place it back into the freezer and continue when firm enough to cut. Transfer leftover ice cream scraps into an airtight container and enjoy later!
Step 10 - Assemble Your Ice Cream Sandwiches - Remove your cookies and ice cream from the freezer. Flip a cookie over, place an ice cream disc on top and then sandwich another cookie on top. Working quickly, transfer the assembled sandwiches onto a cold baking tray and freeze for at least 2 hours before serving. Enjoy!
Variations
You can have so much fun with these Mint Chocolate Chip Ice Cream Sandwiches!
- Dip it! - Melt some dark chocolate and dip half of your sandwiches for a fun twist.
- Be Extra! - Roll the sides of your ice cream sandwiches with more mini chocolate chips for a decorative touch.
- Cookie it up! - If you are feeling lazy to bake, try using Oreo cookies! Just remove the filling before adding your ice cream. You can also use store-bought chocolate chip cookies, chocolate graham crackers or chocolate wafers as your vessel.
- Free Form - Feel free to add scoops of ice cream onto your cookies instead of cutting out into discs.
Storage
- Store in the freezer in an airtight container for up 5 days.
Expert Tips
- Keep everything cold. Freeze your beaters and a large mixing bowl for 10 minutes before beating the cream. Also, pre-freeze some cookie sheets ahead of time for your ice cream.
- Work quickly. When cutting out your ice cream, quickly transfer to a cold baking tray. If the ice cream gets too soft to handle, place everything back in the freezer and continue when firm again.
- Keep it mini. Whether you're using using chocolate chips or chopped chocolate, keep it small. The ice cream will be easier to cut when cutting into discs.
FAQ
Churned ice cream has air whipped into it, which gives it a smooth, fluffy texture. No-churn ice cream recipe replicates creamy texture by incorporating whipped cream, which allows us to get that airiness without the churning process.
No. There is only 1 teaspoon of matcha powder. Not enough to detect any matcha flavor.
Peppermint extract contains more menthol than mint extract, therefore has a stronger flavor.
I have never used mint extract in baking before, so I'm not sure. I have heard that mint extract tends to taste like toothpaste. However, if you do try it with mint extract, please let me know how it turned out for you.
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📖 Recipe
Mint Chocolate Chip Ice Cream Sandwiches
INGREDIENTS
No-Churn Mint Chocolate Chip Ice Cream
- 1 Pint (447g) Heavy Whipping Cream
- 1 14 Oz (397g) Condensed Milk
- 1 ½ Teaspoons Peppermint Extract
- 1 Teaspoon Vanilla Paste or Extract
- 1 Teaspoon Matcha Powder or Green Food Coloring optional
- ¾ Cup (113g) Mini Chocolate Chips
King Arthur's Chocolate Cookie Bars
- 1 ¼ Cups (150g) All-Purpose Flour
- ½ Cup (43g) Unsweetened Cocoa Powder
- ½ Teaspoon Baking Soda
- ½ Teaspoon Fine Salt
- 6 Tablespoons (85g) Unsalted Butter room temp
- ½ Cup (99g) White Sugar
- ¼ Cup (53g) Brown Sugar
- 1 Teaspoon Vanilla Extract
- ⅔ Cup (152g) Milk
Instructions
No-Churn Mint Chocolate Chip Ice Cream
- In a medium bowl, add condensed milk, peppermint extract, vanilla and green food coloring (if using) and whisk until combined. Set aside. *If you are using matcha powder to color the ice cream, combine it with the peppermint extract first, then combine everything together.
- In a large mixing bowl, add cold heavy whipping cream. Using a hand mixer, beat on medium high speed until you get stiff peaks.
- Pour the condensed milk mixture to the whipped cream and whisk for another minute or just until combined. Do not over whip!
- Gently fold in mini chocolate chips until combined.
- Transfer to a parchment-lined sheet pan and evenly smooth out the top. I used a quarter sheet pan (9x13 inch) to make it easier to shape. Cover with plastic wrap and freeze for at least 6 hours or until completely frozen. The longer the better!
Make King Arthur Chocolate Cookie Bars
- Place a rack in the center of the oven and preheat to 350ºF. Lightly grease a 12x16 inch piece of parchment paper and place on a flat work surface.
- In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
- In a large bowl, add butter, white sugar, brown sugar and vanilla. With an electric mixer, whisk on medium/high speed until light and fluffy. About 2 minutes.
- On low speed, add half the dry ingredients (flour, cocoa powder, baking soda, salt); then the milk; then the remaining dry ingredients, scraping the bowl between additions.
- Transfer batter onto your greased parchment paper. Use a spatula to spread it to the edges of the parchment, smoothing it as flat as possible. Pick the parchment up, and set it into a large cookie sheet. Bake for 10 minutes.
Assemble Your Ice Cream Sandwiches
- Place on a wire rack and allow to cool for about 5 minutes and then freeze for 1 hour. Cut out your cookies with a cookie cutter of your choice (I used a round fluted 2.5 inch cutter) and return back to the freezer until you're ready to assemble your sandwiches. I got a total of 24 cookies (12 sandwiches).
- Meanwhile, remove the tray of ice cream from the freezer and quickly cut your ice cream into discs, the same size as your cookies (I used a round 2.5 inch cutter). Transfer ice cream discs onto a cold baking tray and freeze until firm, about 2 hours. If the ice cream gets too soft at any point, place it back into the freezer and continue when firm enough cut. Transfer leftover ice cream scraps into an airtight container to enjoy later!
- Remove your cookies and ice cream from the freezer. Flip a cookie over, transfer an ice cream disc on top and then sandwich another cookie on top. Working quickly, transfer the assembled sandwiches onto a cold baking tray and freeze for at least 2 hours before serving. Enjoy!
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