Rudolph's Chocolate Candy Cane Ice Cream Sandwich made from homemade peppermint chocolate cookies and vanilla ice cream rolled in crushed candy canes.
Prep Time 15 minutesminutes
Cook Time 10 minutesminutes
Total Time 25 minutesminutes
Servings 12
Calories 627kcal
Author Sandra
Ingredients
1cups + 1 tablespoonall-purpose flour
1/4cup + 2 tablespoonsunsweetened Dutch-process cocoa powderI used Special Dark
1/2teaspoonbaking soda
1/4teaspoonsalt
10tablespoonsbutterat room temperature
1cupgranulated sugar
1large eggs
8-10candy canescrushed for dough
1teaspoonspeppermint extract
1/2gallonvanilla bean ice-cream
4candy canesfor the side of the cookie
Instructions
In a medium sized bowl whisk the flour, cocoa powder, baking soda, and salt together, and set aside.
In the bowl of an electric mixer on medium speed beat the butter and sugar together until light and fluffy, roughly 2 minutes. Beat in the eggs and vanilla until combined, then reduce the mixer speed to low and slowly add in the flour mixture. Beat until just combined, then stir in 8-10 of the crushed candy canes.
Preheat oven to 350 degrees.
Using a cookie dough scooper, scoop dough and place on baking sheet 2-3 inches apart.
Bake 10-12 minutes or until set. Remove from pan and cool.
Meanwhile remove ice-cream from the freezer and let it sit out for a few minutes until soft and easy to remove from the container. Remove the carton from around the ice cream, so it keeps the brick-like form. Slice the ice-cream with a cold-wet knife as thick as you prefer.
Then using a cookie cutter cut out a circle in the center of the ice-cream. Place the ice-cream circle in between two cookies and roll in remaining crushed up candy cane. Wrap in clear plastic wrap or Zip-lock bag and place in the freezer.