12 Days of Cozy Bakes – Peppermint Ice Cream Sandwiches

https://youtu.be/weoxYZ6nqp0

 

I can’t believe the 12^th book in my Bakeshop Mysteries, Chilled to the Cone, is coming out in just a few weeks! 🎉

12 books. How did that happen? I’m sure I say this every time a book is about to be released, but I really can’t wait to share this one with you. Jules is finally making a major decision about her love life. 😲 A decision that is going to set the tone for what’s coming next for her. Yay! Consider this a bonus holiday gift since this book has yet to hit shelves. Obliviously, the theme of Chilled to the Cone revolves around ice cream, so I decided that if Jules were to make a December ice cream sandwich this is what she would bake. Also, the decorating technique I use on these cookies is what I imagine to be Torte’s signature style. Happy baking and happy holidays! 🥰

That does it for recipes this year, but tomorrow is the FINAL day to enter my 12 Days of Cozy Bakes Giveaway 🎁. Don’t miss out! The grand prize winner will be drawn and announced on Monday, December 14th. Get today’s delicious recipe and enter my giveaway below!

Peppermint Ice Cream Sandwiches

Ingredients:
For the cookies:
1 cup butter
1 cup white sugar
1 egg
1 tsp vanilla
1 tsp peppermint
½ tsp salt
2 ¼ cups flour
½ cup peppermint chips

For the frosting:
2 tbsps meringue powder
2 tsps peppermint extract
3 – 3 ½ cups powdered sugar
¼ cup warm water

Peppermint ice cream for filling sandwiches

Directions:
Preheat oven to 350° F. Cream butter and sugar together until fluffy. Add egg, vanilla, peppermint, and salt. Then slowly incorporate flour until a dough forms. Stir peppermint chips in by hand. Refrigerate for 30 minutes. Roll out on a floured surface until dough is approximately ¼ inch thick. Cut into shapes and bake for 10-12 minutes. Do not brown. Allow cookies to cool. While the cookies are cooling make the icing by combining powdered sugar, meringue powder, peppermint extract, and warm water. Whip until smooth. Frosting should be runny. Flood cooled cookies with frosting. If desired decorate by adding food coloring to half the frosting and use a toothpick to create designs. Allow frosting to set.

For the ice cream filling, scoop peppermint ice cream onto a cookie sheet lined with parchment paper. Allow ice cream to soften, but do not let it melt. Using two large spoons (or your hands), combine scoops into a large clump. Place another sheet of parchment paper over the ice cream and use another cookie sheet to press the ice cream flat to approximately ½ inch in thickness. Place cookie with ice cream in freezer for 15 minutes or until ice cream is firm. Then, using the same cookie cutter as used for the cookies, cut shapes from the flattened ice cream.

Place peppermint ice cream between two cookies, sandwich together, and store in the freezer.