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Peppermint Crisp Tart Ice Cream Sandwiches

Peppermint Crisp Tart ice cream sandwiches with dark chocolate mint cookies and caramel-mint ice cream studded with Peppermint Crisp. Bake the cookies, fold candy pieces into softened caramel ice cream, then freeze stacked sandwiches for clean, sliceable layers.
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Prep Time 25 minutes
Cook Time 12 minutes
freezing 2 hours
Total Time 2 hours 37 minutes
Servings: 8 servings
Course: Dessert
Cuisine: Southern
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Chocolate mint cookies
  • 1.75 cup all-purpose flour
  • 0.5 cup unsweetened cocoa powder
  • 1 tsp baking soda
  • 0.25 tsp salt
  • 0.75 cup unsalted butter softened (1-1/2 sticks)
  • 1 cup granulated sugar
  • 1 egg
  • 0.5 tsp peppermint extract
Filling and assembly
  • 0.5 gallon vanilla caramel ice cream softened
  • 2 Peppermint Crisp bars or peppermint candy canes, finely crushed
  • 0.25 cup caramel sauce

Equipment

  • 1 sheet pan

Method
 

Bake the chocolate mint cookies
  1. Preheat the oven to 350F, then line a sheet pan with parchment if needed for easy release and even baking.
  2. Whisk together all-purpose flour, unsweetened cocoa powder, baking soda, and salt until the cocoa is evenly distributed and no dry streaks remain.
  3. Beat unsalted butter and granulated sugar until fluffy, then beat in the egg and peppermint extract just until smooth.
  4. Add the flour mixture to the butter mixture and stir until a dark dough forms with no dry pockets.
  5. Scoop the dough into large rounds, press them flat, and bake for 10-12 minutes until set at the edges.
  6. Cool the baked cookies completely before assembling so the ice cream doesn’t melt into the crumbs.
Make the caramel mint filling and assemble
  1. Fold the crushed Peppermint Crisp bars and caramel sauce into the softened vanilla caramel ice cream until candy pieces are evenly speckled.
  2. Place one chocolate mint cookie on a flat surface, add a scoop of peppermint-caramel ice cream, then sandwich with a second cookie to form an ice cream sandwich.
  3. Freeze the sandwiches for 2 hours, then serve with an extra drizzle of caramel for glossy finish and extra sauce.

Notes

Pro tip: freeze the filled sandwiches briefly on the tray first (about 30 minutes) to firm up before transferring, which helps keep the cookie layers neat. Store leftovers covered in the freezer for up to 2 weeks; no thawing and refreezing recommended for best texture. This is naturally vegetarian; for a dairy-free swap, use dairy-free caramel ice cream and dairy-free butter in the cookie dough.