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Peppermint Pattie Ice Cream Sandwiches

Details

Time
9 hours
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 chocolate cookie and peppermint ice cream sandwiches. This amazing treat is perfect for the dog days of summer or anytime you get a hankering for ice cream.

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

Step-By-Step Directions

Equipment Needed 
Saucepan Saucepan
Stovetop Stovetop
Refrigerator Refrigerator
Freezer Freezer
Oven Oven
Mixing Bowl Mixing Bowl
Cookie Sheet Cookie Sheet
Wire Rack Wire Rack
1

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.

2

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.

3

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?