Peppermint Ice Cream Sandwiches
THM:S, low carb, sugar free, gluten/egg/nut free (see Notes)
Author: Briana Thomas
Serves: 8 sandwiches
Ingredients
Chocolate Cookie Pieces:
- 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
Peppermint Ice Cream
- 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)
Instructions
- 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.
Notes
*Substitute carton (not canned) coconut milk for the unsweetened almond milk if you have a nut allergy. Most people with nut allergies can handle coconut products, but check with your doctor to make sure.
**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.
**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.
Recipe by Briana Thomas at https://www.briana-thomas.com/peppermint-ice-cream-sandwiches/