This post may contain affiliate links. Click here for my affiliate disclosure. Thank you for helping me feed (haha...get it..."feed"...nevermind) my ice cream addiction (and support my site so I can keep giving you free recipes).
Oh, wow, you guys. It’s been a CRAZY week. In case you somehow missed all the ruckus, my cookbook was released yesterday (December 9th)! Many of the preorders were shipped out yesterday, and the rest will be shipping out on Monday. Thank you so much to all of you who have had so much encouragement for me – through the whole cookbook process, and especially this week. I can’t wait for you to get your books, but part of me is nervous to hear all the comments next week. There are parts of the book that I’m still not happy with, despite all the work that I and others put into it. Some details like printing color can be tweaked in future printings, but the basic design and pictures are done and there is no going back. This finished project is definitely far from perfect, but I learned so much through it and I can’t wait to get started on the next one! You know me – I’m not content unless I’m working on something, so I already have many new project ideas percolating. 😉 I know I need a bit of a break after this one, but I’m writing and creating new recipes with the next book in the back of my mind. But why stick with cookbooks? The publishing world has been opened to me, and I see so many possibilities! The cool thing is that I’ve met so many people in the last year with whom I can work to actually make the thoughts in my head come alive on paper…or canvas…or something else entirely! If I had to sum up how I’m feeling in one word, I’d have to say, “Blessed.” (“Weary” would be a close second, but this too shall pass.)
I can’t wait until you get your books. When you do, I would love if you would leave me some reviews on my Cookbook Reviews page (click here). I’d also love if you would post selfies with your book all over social media so your friends can hear about it in time for Christmas! (I led the charge in this with a selfie of my own over on my Facebook page.)
Oops…I forgot about the ice cream sandwiches. They’re melting.
Yes, I brought you here for a peppermint ice cream sandwich recipe. It is worth making, I’m serious. Mine didn’t turn out super pretty, but can I have a little grace? It was a busy week. 😛 I just had this idea in my head, and I knew I wanted to post it this week, and I knew it would turn out because it’s just a tweak off of an ice cream sandwich recipe in my cookbook. I cheat like that every once in awhile.
I love having ice cream sandwiches in the freezer to pull out when I need ice cream. Like, need ice cream. Like, after I hear that the printing press has had mechanical issues and we’re behind schedule and we may not be able to send out any books on the release date.
(That happened this week. Multiple times, actually. But my printing company has literally been working through the night to try to get these things out the door. They’ve been amazing.)
But yeah, these ice cream sandwiches only take 10 minutes on the counter to thaw a bit and they’re ready to eat.
You can put some sugar-free peppermints in these for extra peppermint crunch, but you don’t have to. I actually didn’t this time around because although I do have some xylitol-sweetened peppermints, they’re kind of expensive and I’m hoarding them. For what, I’m not entirely sure, but I do have some other peppermint recipes that I want to create within the next few weeks.
As always, check out the Notes section of the recipe for extra info. Check out the links in and below the recipe to see the products I use and recommend. Some of the links included in the recipe and blog post are affiliate links, which means that if you make purchases through these links, I make a small commission to help defray the costs of running this blog (at no extra charge to you). Thanks for your help!
You may also enjoy:
- Starting THM
- my recipe index
- my recipes grouped by fuel type, allergy info, and theme
- Christmas-themed recipes
- a roundup of my favorite healthy Christmas recipes
My cookbook was released yesterday! Some of the preorders were shipped yesterday, and the rest will be shipping on Monday. If you want to grab some copies in time for Christmas, click the banner below!
- ¾ c. Briana's Baking Mix
- ¼ c. + 2 T. cocoa powder
- 1 T. THM Super Sweet Blend
- ¾ tsp. xanthan gum
- ¼ tsp. salt
- 10 T. salted butter, melted
- ¼ c. Greek yogurt
- 2 c. heavy whipping cream
- 2 c. unsweetened almond milk*
- ½ c. cottage cheese
- 1 T. vegetable glycerin**
- 1 tsp. vanilla extract
- ½ tsp. peppermint extract (I use Watkins)
- ¼ tsp. THM Pure Stevia Extract Powder
- ⅛ tsp. salt
- 4 drops red food coloring (optional)
- 1 tsp. glucomannan
- 10 sugar-free peppermints, chopped (optional)
- First, make the chocolate cookie pieces. Whisk the dry ingredients, then add the wet ingredients and mix with a hand mixer until a stiff dough is formed. Divide the dough in half. Line two baking sheets with silicone mats and use your hands to press each half of the dough onto one of the baking sheets in a rectangle approx. 9" wide and 7½" tall. The dough will be fairly thin, like a cracker. Score each rectangle of dough into 8 equal pieces with a sharp knife. Bake the cookie pieces at 350* for 5 minutes, then remove them from the oven, gently transfer the silicone baking mats from the hot baking sheets to wire racks, and put the racks and silicone baking mats (with the cookie pieces on top, of course) into the freezer to chill.
- Make the ice cream. Blend all the ice cream ingredients (except the peppermints) together until smooth. Churn in a 1.5-qt. automatic countertop ice cream churn according to manufacturer's directions. Transfer the ice cream from the churn to a wide, shallow container and stir the chopped peppermints in by hand. Put the ice cream in the freezer for 30 minutes to firm up before assembling the ice cream sandwiches.
- To assemble the ice cream sandwiches, gently remove the chilled cookie pieces from the baking mats. Place a large spoonful of ice cream on top of a cookie piece, then top with another cookie piece and use an offset spatula to add more ice cream and clean up around the sides as needed. Assemble all eight sandwiches this way, then put them in a sealable container and freeze them until completely firm. (You'll probably have some ice cream left over, so just eat it or freeze it for dessert later.)
- Let the ice cream sandwiches thaw on the counter for 10-15 minutes before eating.
**The vegetable glycerin really improves the texture of these sandwiches. You can try leaving it out if you don't have it, but I highly recommend it. I always buy this brand off of Amazon.
I haven't tried making these without the silicone baking mats, but I'm guessing that parchment paper may work in their place.
- THM Super Sweet Blend
- Xanthan Gum (iHerb)
- Vegetable Glycerin
- THM Pure Stevia Extract Powder
- Glucomannan (Amazon)
- Xylitol-Sweetened Peppermints
- Vitamix Blender (5300 Certified Refurbished) – Amazon
- Cuisinart 1 1/2 qt. Automatic Ice Cream Churn
- Silicone Baking Mats
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