I adore mint chocolate chip ice cream although I’m very picky on the way it’s made. I always crave a cool mint, not too overpowering, with dark chunks of smooth chocolate. I must have chocolate chips with every bite, and there are some brands that do not have a good chocolate to cream ratio (you know who you are!). What’s better than mint chocolate chip ice cream? Mint chocolate chip ice cream sandwiched between two fabulous chocolate-y cake layers, of course.
Since I’m lactose-intolerant, I’ve cut out ice cream nearly entirely from my diet, and jumped onto the tart frozen yogurt craze sweeping across America. So when I do eat ice cream, I often go to my favorite combination of mint and chocolate. I use to eat ice cream sandwiches as a child, but they hardly ever make mint flavored ones, which gave me the idea to try my own.
I had seen this recipe floating around and really wanted to try it. However, it was for an actual cake, with a layer of ice cream in the middle. But that’s not what I wanted for summer. I wanted something cute, portion-controlled, and easy to hold. So I baked it on a cookie/jelly roll sheet and cut out star shapes as soon as it was done. 
I had been initially weary of how these would turn out but I was pleasantly surprised. The cake is not very sweet at all and holds up well against all that ice cream. The texture works well and is wonderfully soft… the sandwich itself is a bit addictive.
Although I’ve made my own ice cream before, I wanted one of my favorite ice cream brands for this one, Edy’s Mint Chocolate Chip.However, there have been other Honest Cooking contributors who have posted wonderful ice cream and sorbet recipes, such as strawberry balsamic, cucumber mojito, and mascarpone ice cream. Hopefully these will inspire you to try your own!
I thought I’d just hand these off to friends, but they’ve been quietly sitting in my freezer for an occasional indulgence… I don’t think I’m about to part with these.
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Mint Chocolate Ice Cream Sandwiches
- Total Time: 30 minutes
- Yield: 6 sandwiches 1x
Description
Mint chocolate chip ice cream sandwiched between two soft, chocolate-y cake layers for a refreshing and indulgent summer treat.
Ingredients
- 1/3 cup (33 g) sifted before measuring unsweetened cocoa powder
- 1/4 cup (60 ml) boiling water
- 1/4 cup (60 ml) canola or safflower oil at room temperature
- 2 large eggs, separated
- 1/2 cup (120 ml) granulated sugar
- 1/2 cup (120 ml) all-purpose flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1/4 tsp salt
- 1 pint Edy's Mint Chocolate Chip ice cream or your favorite brand
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Sift the flour, sugar, baking powder, baking soda, and salt in a bowl.
- Mix the boiling water with the cocoa and stir until fully dissolved. Let cool to room temperature.
- In a separate bowl, whisk the egg yolks and oil until combined. Add the cooled cocoa mixture and stir until smooth.
- Gently fold the dry ingredients into the cocoa mixture until just combined.
- In another bowl, beat the egg whites until stiff peaks form. Fold the egg whites into the batter gently, maintaining as much air as possible.
- Spread the batter evenly onto a cookie/jelly roll sheet lined with parchment paper.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the cake to cool completely on a wire rack.
- Once cooled, use a star-shaped cookie cutter to cut out shapes from the cake.
- To assemble the sandwiches, place a scoop of mint chocolate chip ice cream between two cake stars and gently press together.
- Wrap each sandwich in plastic wrap and freeze until firm, about 1-2 hours.
Notes
- For best results, use a high-quality mint chocolate chip ice cream with a good chocolate to cream ratio.
- The cake is not very sweet, balancing well with the ice cream.
- Store sandwiches in the freezer for occasional indulgence.
- If you prefer, you can make your own ice cream for a more personalized touch.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Chocolate
- Cuisine: American
Nutrition
- Serving Size: 1 sandwich
- Calories: 250
- Sugar: 20
- Sodium: 150
- Fat: 12
- Carbohydrates: 35
- Fiber: 2
- Protein: 4
- Cholesterol: 45
If You Liked This Recipe, You’ll Love These
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- The Perfect Homemade Chocolate Ice Cream
- Homemade Mascarpone Ice Cream With Fresh Rhubarb Compote
- The World’s Easiest Candy Cane Ice Cream
Frequently Asked Questions
Why does the chocolate cake layer use separated eggs with beaten whites?
The egg whites are beaten to stiff peaks and gently folded into the cocoa batter, which makes the cake layer airy and soft without being overly sweet or dense — the author specifically notes the cake is not very sweet, so it balances against the richness of the ice cream. The folded whites also keep the layer tender enough to eat from the freezer without cracking.
How is the cake cut into the star shapes?
The batter is spread onto a full cookie/jelly-roll sheet lined with parchment and baked as a single flat sheet at 350°F (175°C) for 15 to 20 minutes. As soon as it comes out of the oven, you use a star-shaped cookie cutter to stamp out the individual pieces while the cake is still warm and pliable.
How long do the assembled sandwiches need to freeze before serving?
After assembling — scooping a portion of mint chocolate chip ice cream between two cake stars and gently pressing together — wrap each sandwich in plastic wrap and freeze until firm, about 1 to 2 hours. They can then be stored in the freezer for later.
Good way of explaining, and good post to obtain information on the topic of my
presentation focus, which i am going to convey in college.
Chocolate Mint ice cream is one of my favorite flavors. Loving this post and recipe. Will have to try it sometime.