Peppermint Pattie Ice Cream Sandwiches

Peppermint Pattie Ice Cream Sandwiches

What happens when you combine HERSHEY’S SPECIAL DARK Cocoa, YORK Peppermint Patties and ice cream? You get chocolate cookie and peppermint ice cream sandwiches. This amazing treat is perfect for the dog days of summer or anytime you get a hankering for ice cream.

  • PRINT

SKILL LEVEL : Intermediate

Ingredients

  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  Amount Per Serving % DV *
Calories0
Calories from Fat0
Total Fat0 g0% DV
Saturated Fat0 g0% DV
Trans Fat0 g
Cholesterol0 mg0% DV
Sodium0 mg0% DV
Total Carbohydrates0 g0% DV
Dietary Fiber g0% DV
Sugars0 g
Protein0 g
Vitamin A0% DV
Vitamin C0% DV
Calcium0 mg0% DV
Iron0% DV
  • 3/4 cup sugar
  • 2 tablespoons cornstarch
  • 1/4 teaspoon salt
  • 2 eggs
  • 2 cups milk
  • 1-1/2 to 2 tablespoons peppermint extract
  • 2 cups light cream (1 pt.)
  • 2 cups whipping cream (1 pt.)
  • 8 YORK Snack Size Peppermint Patties (.6 oz. each)
  • CHOCOLATE COOKIES (recipe follows)

Directions

  • 1. Stir together sugar, cornstarch and salt in large saucepan. Add eggs; stir until smooth and well blended. Gradually stir in milk, blending well. Cook, stirring constantly over medium heat, until mixture boils; boil and stir 1 minute. Remove from heat; blend in peppermint extract, light cream and whipping cream. Chill.
  • 2. Using ice cream freezer, freeze according to manufacturer's directions. Meanwhile, chop peppermint patties into small pieces.* Stir candy pieces into ice cream. Transfer to another container. Store in freezer several hours to let ripen. About 2 quarts ice cream.
  • 3. Prepare CHOCOLATE COOKIES. Allow ice cream to soften slightly. Place scoop of ice cream on flat side of 1 cookie; spread evenly with spatula. Top with another cookie, pressing together lightly; repeat with remaining cookies. Wrap individually in foil; freeze until firm. Makes 12 (3-1/4 inch) ice cream sandwiches.
  • CHOCOLATE COOKIES
  • 3/4 cup (1-1/2 sticks) butter or margarine, softened
  • 1 cup sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 1/4 cup HERSHEY'S SPECIAL DARK Cocoa
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1. Heat oven to 350°F. Beat butter, sugar, egg and vanilla in large bowl until well blended. Stir together flour, cocoa, baking soda and salt; gradually add to butter mixture, beating until blended.
  • 2. Shape dough into 24 equal balls (about 1-1/2 inches each). Place balls on ungreased cookie sheets.
  • 3. Bake 11 to 13 minutes or until cookies are set. (Do not over bake.) Cool slightly; remove cookies from sheet to wire rack. Cool completely. Makes 24 (3-1/4 inch) cookies.
  • * Candy will cut easier if placed in freezer about 15 minutes before cutting.
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