Sometimes kids surprise you, like when my son asked for ice cream sandwiches for his birthday instead of a cake. We obliged, of course, and I made an incredibly rich and delicious treat, enjoyed by both young and old.
The recipes are from Emily Luchetti’s A Passion For Ice Cream. The cookie dough contains a lot of chocolate, which accounts for their chewy, fudgy texture. As a tip to my future self, don’t make these so big, as they’re dense and heavy, and each sandwich will have two of them. The recipe says you should aim for 20 cookies, but I made about 15 or so.
As for the ice cream, make sure you heed the quantity of mint (¾ cup packed), as it’s essential to get a good mint flavour. If you can find peppermint, so much the better. I find that most mints in the grocery are some type of spearmint, which doesn’t contain menthol, which produces that cooling feeling we associate with mint-flavoured candies.
For easier assembly, I took the freshly spun ice cream and poured it into two plastic wrap-lined square baking pans, to a depth of about one inch. That way, after it froze completely, I could lift out the layer, and use a cutter to form nice circles of ice cream to put between two cookies.