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Peppermint Ice Cream Sandwiches

Peppermint Ice Cream Sandwiches

Chocolate and peppermint ~ what’s not to like?!  This is a kid-friendly recipe that is sure to be a family hit!

Note: this recipe takes a little patience in the construction…if you get frustrated or are short for time, just have a Peppermint Ice Cream Brownie Sundae!

Brownie Portion:
1 cup walnut meal (ground up walnuts in a food processor)
1/4 cup cocoa powder
1 organic egg, whisked
1/4 cup raw honey
1 tsp baking powder
1/4 tsp baking soda
1 tsp bourbon vanilla
1/8 tsp sea salt
2 tablespoons coconut oil, melted

Peppermint Ice Cream:
1 can of coconut milk
1/8 cup heavy whipping cream (optional ~ if you don’t use this, reduce peppermint extract to 1 tsp)
1/4 cup raw honey
2 egg yolks
1/8 tsp butter extract
1.25 tsp peppermint extract
2-3 drops of red food coloring (optional)

Preheat oven to 350 degrees.

Blend all of the brownie ingredients until smooth.

Although a greased 8×10 pan can be used, I used a brownie pan (kind of like a muffin pan with square portions…specifically a Wilton Bake It Better 12-Cavity Bar Pan).  I prefer the pan so that the “sandwiches” are uniform; however, you can cut your squares when using the regular pan.  Evenly distribute the batter in your greased pan.

Cook for 12 minutes.

Remove from oven.   Set aside.

Place coconut milk and honey in a medium saucepan over low heat. Whisk until blended.  Add peppermint extract, butter extract, optional food coloring and optional whipping cream.  Stir.

Whisk two egg yolks in a separate bowl. Temper the yolks by adding a small ladle of hot mixture, stirring continuously so as to not “cook” the eggs. Add a second ladle to egg mixture. Once combined, pour this back into the saucepan and stir everything together. Refrigerate until completely cooled.

Follow the directions on your electric ice-cream mixture as each one may be a little different. I put the freezing cavity in the freezer overnight and the ice-cream mixture in the refrigerator overnight and then blend in the morning for about 30 minutes.

Clean out your sandwich pan.  Transfer ice cream mixture to this.  Freeze overnight.  Assemble ice cream cream sandwiches.