Since the weather has been so unbelievable nice in the Bay Area (think high 70's low 80's!) I decided that Mint Chip Ice Cream Sandwiches would be a perfect St. Paddy's Day treat. The mint chip sugar cookies are tinted a festive green and get their minty flavor from a one-two punch of peppermint extract and Andes Creme de Menthe Baking Chips.
The baking chips are a chocolate minty combo that really gives these cookies a refreshing flavor. To further the minty goodness I sandwiched the cookies between some mint chocolate chip ice cream. What better way to celebrate a holiday on a warm winters day (it's not even officially spring until March 20th!). Here is how you can make your own.
To make ice cream sandwiches, start by processing the ice cream. Soften some mint chocolate chip ice cream until its spreadable. Line an 8" x 8" baking pan (this size pan will make enough ice cream for four sandwiches) with parchment that has a 1 1/2" over hang on two sides. Spread the softened ice cream into the pan as evenly as possible, around 1/4" to 1" thick, then place pan in freezer to solidify.
You can find the recipe for the cookies here. Start by lining a baking sheet with parchment or silpat and set aside. Preheat oven to 350. Whisk together the flour, baking powder, baking soda, cream of tarter and salt. Set aside. In the bowl of an electric mixer fitted with the paddle attachment cream together the butter and sugar until fluffy.
Beat in the eggs and peppermint extract. Add the green food color a few drops at a time until the desired shade of green is created. Beat in the flour mixture until just combined then beat in the semi-sweet chocolate chips and the Andes Creme de Menthe Baking Chips.
Using a cookie scoop (I used a #24, 3 Tbl. scoop), scoop dough onto the prepared sheet (I started with five scoops but ended up doing six scoops per sheet). Bake for 10 minutes or until the tops begin to crack but still look shiny. Let cool on baking sheet for a few minutes before transferring to a wire rack to cool completely.
When cookies are completely cooled remove ice cream from freezer. Run a sharp knife around edges of pan and lift out ice cream onto a cutting board. Gather the cookies to be used for the ice cream sandwiches then use a round cookie cutter a little smaller than the cookies and cut out the ice cream.
Sandwich the cookies and ice cream together and return to the freezer to harden for around 15 minutes before serving. If you are not eating these right away wrap each ice cream sandwich in plastic wrap and transfer the sandwiches to a ziplock freezer bag and keep in the freezer.