I've always been enthusiastic about mint chocolate chip ice cream.
When I mention mint chocolate ice cream, my family silently groans because they find it's almost too close to toothpaste.
Popo likes to joke and say, "There goes Kara with that ol' mint chocolate chip ice cream again."
What can I say, it's my flavor of choice. I know if I don't get it, I'll be disappointed and if I do get it, I'll be happy. Better then, to get mint chocolate chip ice cream than to not get it. I'll just wish I got it in the first place. I've learned now to just give in and get it. There's no point in arguing with my stomach.
Now, the ice cream I'm talking about is that bright green minty color and studded with chocolate chips. The ice cream that seems colder than all the rest because of that additional minty bite. The one with chocolate chips that taste of dark chocolate and salt. Sometimes I'll get the one with cookies in it or fudge but it better have that artificial minty taste and tons of chocolate. This is one of the rare instances in which I love the artificial flavor over the real flavor.
I am not, however, a fan of mint chocolate chip ice cream made with (spear)mint extract. Once mint flavored things get in the realm of the homemade, they really start tasting like toothpaste. And then I'll begin to question my taste preferences and I'll start agreeing with everyone.
But once I taste that store bought mint chocolate chip ice cream again, I forget about it's not so delicious counterpart.
Since Sunday was National Ice Cream Sandwich Day, mint chocolate chip ice cream sandwiches were an obvious choice.
I've experimented with cookies for ice cream sandwiches before and they have to be something that has structure, are not too rich, nor too sticky when frozen.
Then I remembered Chocolate Chews and helping my mom roll these cookies into tiny balls to be dipped in sugar. These cookies are a family favorite; a chewy chocolate cookie rolled in sugar and are meant to be mini. A recipe from this 30-year old cookbook, one of my favorite cookbooks to flip through when I was younger. It definitely has that retro feel to it with the style of photography and stained and crinkled pages. The best kind of cookbooks.
These are really easy cookies to make that take less than 10 ingredients to make. The only catch is to make sure you chill the dough before rolling them into balls. I've tried to skip this step and the cookies either turn out flat or create a layer of chocolate goo on the palms of your hands especially if it's warm in your kitchen. You can speed up the process and chill it in the freezer between batches.
Make sure to watch these cookies. They are meant to be chewy so take them out just as they seem done. As they cool, they'll flatten a bit and the crackly tops will form. Cool completely on a wire rack and freeze for about 15 minutes before assembling the ice cream sandwiches.
To assemble, place a tablespoon of ice cream on one side of the cookie and gently press with the other cookie half. Place back in the freezer at least an hour before serving.
If you find there is not enough ice cream, add another scoop on the side. If it's too messy or melty, a deconstructed version is almost the same thing.
Team Mint Chocolate Chip or Team <Insert Flavor Combo Here>? You tell me.
Mini Mint Chocolate Chip Ice Cream Sandwiches
Cookies adapted from Sunset Cookies: Step-by-Step Techniques
Yields: 20-24 two-inch ice cream sandwiches
The cookies can be made ahead of time and stored in ziplock bags in the freezer before assembly.
If you are assembling these on a hot day, work quickly and make sure everything is cold.
1 cup chocolate chips
½ cup (1 stick) butter, softened
1 cup sugar
2 cups flour
¼ teaspoon salt
½ teaspoon baking powder
½ teaspoon baking soda
¼ -½ cup sugar for rolling the cookies in
Mint chocolate chip ice cream (or other ice cream of choice if you aren't partial to the minty freshness)
Melt chocolate chips in the microwave or a double boiler. Beat together butter and sugar until creamy, then beat in eggs and melted chocolate chips. Sift together flour, salt, baking powder, baking soda and gradually add to the butter mixture. Chill slightly in the freezer for about 30 minutes so the dough is firm enough to roll into balls.
Preheat oven to 350ºF. Place ¼ cup of sugar on a plate or shallow dish. Roll dough into 1-inch balls and roll into sugar to coat. Place on a lined cookie sheet and bake for 8-10 minutes or until the cookies just look done.
Let cool on a pan for a few minutes, then remove to wire racks and cool completely. Chill cookies for ice cream sandwiches in the freezer for 15 minutes.
To assemble, place a tablespoon of ice cream on one side of the cookie and gently press with the other cookie half. Place back in the freezer for at least an hour before serving.