Rudolph’s Chocolate Candy Cane Ice Cream Sandwich made from homemade peppermint chocolate cookies and vanilla ice cream rolled in crushed candy canes.

Chocolate Candy Cane Ice cream Sandwich with candy cane pieces served on a plate

My 10-year-old son, Aiden, entered a cookie contest 3 years ago at a local shopping center. We found out about the contest only a couple of days before and he was on and off whether he was going to enter or not. Well, with only 2 hours to spare, he decided to compete. That left us in a bind to make a cookie that we had all the ingredients for and that he invented on his own.

This is a variation of that cookie, but he used frosting instead of ice cream for the center. I also had to adjust a few ingredients as he can’t remember everything he put in it. I am proud to say, he won and his cookie was definitely the most festive! Aiden’s theme for his cookie that day was candy cane peppermint. So here you are….my version of Aiden’s Rudolph Cookie.

How do you make Rudolph’s Chocolate Candy Cane Ice Cream Sandwich?

  • 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.

My favorite kitchen tools used to make Rudolph’s Chocolate Candy Cane Ice Cream Sandwich:

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MEASURING CUPS: Nothing beats a good set of measuring cups that last a long time. I love metal measuring cups because of their durability.

MEASURING SPOONS: I have to have a metal set of measuring spoons on hand. The plastic ones just don’t last long in our house thanks in large part to the garbage disposal.

KITCHENAID MIXER: I love my Kitchen-Aid mixer and use it almost daily. For cookies, bread, sauces, frostings and dough – I find many recipes that I can use my Kitchenaid to reduce prep time. I have two that I couldn’t live without.

OR

HAND MIXER: I love these for small batches or quick and easy recipes that don’t require a lot of ingredients. I love that you can have so many color options now, I love personally love teal

MIXING BOWLS: I love having a variety of sizes of mixing bowls. From small to large, I find that having at least 3 bowls of different sizes has been essential in my kitchen. I prefer Pyrex because of its durability.

Love peppermint desserts? Try my Snow Flake Peppermint BarkHomemade Peppermint Patties, and Easy Peppermint Cheesecake!

Don’t forget to pin this to your favorite Pinterest board to save for later!

Rudolph's Chocolate Candy Cane Ice Cream Sandwich

Prep: 15 minutes
Cook: 10 minutes
Total: 25 minutes
Servings: 12
Calories: 627 kcal
Rudolph's Chocolate Candy Cane Ice Cream Sandwich made from homemade peppermint chocolate cookies and vanilla ice cream rolled in crushed candy canes.

Ingredients
 

  • 1 cups + 1 tablespoon all-purpose flour
  • 1/4 cup + 2 tablespoons unsweetened Dutch-process cocoa powder I used Special Dark
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 10 tablespoons butter at room temperature
  • 1 cup granulated sugar
  • 1 large eggs
  • 8-10 candy canes crushed for dough
  • 1 teaspoons peppermint extract
  • 1/2 gallon vanilla bean ice-cream
  • 4 candy canes for 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.
Calories: 627kcalCarbohydrates: 87gProtein: 9gFat: 28gSaturated Fat: 17gCholesterol: 108mgSodium: 310mgPotassium: 454mgFiber: 4gSugar: 60gVitamin A: 975IUVitamin C: 0.9mgCalcium: 219mgIron: 2.2mg
Tried this recipe?Let us know what you think!

My review: I had to give the leftovers away, otherwise I would have eaten all of them. So I guess you can say I liked them.

Kids review: Well this made Aiden’s day he was so excited that I remembered his cookie, so he was totally my #1 fan. And everyone else loved these except my Jersey Kate, she didn’t like the candy canes on the outside of the cookies, and needless to say, she ate only the ice-cream.

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