Mint Chocolate Chip Ice Cream Sandwiches

June 3rd, 2014 at 5:05 am

Mint Chocolate Chip Ice Cream Sandwiches |

I’m off to California for a conference this week, but before I take to the skies I wanted to share with you my newest frozen treat recipe. Mint Chocolate Chip Ice Cream hardly needs an introduction, except when you’re sandwiching it between grain-free chocolate cookies!

I loosely based this recipe on my Mini “Oatmeal” Raisin Ice Cream Sandwiches, which are always a hit. Frozen treats in the summer are what soups are to me in the winter: comforting, easy, and limitless in variation possibilities. Make ice cream sandwiches once and you’ll be coming up with twists on them all season long.

My Mint Chocolate Chip Ice Cream is no ordinary ice cream, of course. (What else would you expect with me?) I add avocado for creaminess and healthy fats, a blend of honey and stevia to sweeten it naturally, and spinach—our trusty green friend—to lend some vibrant color and save us from heading down Disaster Road with artificial food coloring.

Mint Chocolate Chip Ice Cream Sandwiches |

I served these ice cream sandwiches to some friends over Memorial Day weekend and they were enjoyed by all. But a little part of me wished my 3 year old nephew would have been on the scene, as I know all about his unwavering love for both frozen treats and chocolate. (He gobbles down these chocolate ice cream pops in record time.)

Raising healthy kiddos doesn’t have to mean depriving them of summer’s sweet indulgences. Whip up some healthy ice cream treats like these to serve the little ones in your life—and I promise they’ll never see the spinach coming.

I’ve had a few frozen drumsticks and Klondike bars in my day…though I’ll admit that a big scoop of mint chocolate chip was much more my speed than ice cream truck treats. Knowing that someday I’ll be able to feed my own family far healthier, nutrient-dense treats every summer is a thought that makes my heart glad.

Mint Chocolate Chip Ice Cream Sandwiches \\

If chocolate and mint just aren’t your thing—get yourself to a doctor ASAP. What’s wrong with you?!?

Kidding, of course. I know we’ve all got our preferences. (Some people look at me like I’ve gone bonkers when I tell them that I don’t enjoy mac n’ cheese or mayonnaise, and that I could easily go without bananas for the remainder of my lifetime.)

Anyways, back to my point. If chocolate and mint just aren’t your thing, here are a few other frozen treats you might like to try:

I’ll see you next week with a recap of my Cali trip! Enjoy some ice cream sandwiches for me in the mean time.

Mini Mint Chocolate Chip Ice Cream Sandwiches

Yield: Makes about 15 sandwiches

Chocolate cookies and mint chocolate chip ice cream unite in these mouthwatering grain-free, dairy-free treats!


For the ice cream:

1 medium ripe avocado, pitted

1 (14-ounce) can full fat coconut milk

1 cup unsweetened hemp or almond milk

2 cups fresh spinach

1/4 cup honey (use 1/3 cup for sweeter)

10 drops pure liquid stevia

1/2 teaspoon peppermint extract

1/2 cup dairy-free chocolate chips (or minis like these)

For the cookies:

1 1/2 cups blanched almond flour

1/2 cup unsweetened shredded coconut

1/4 cup unsweetened cocoa powder or raw cacao powder

1/2 teaspoon sea salt

1/4 cup coconut oil, melted

1/4 cup maple syrup or honey

2 teaspoons vanilla extract


Make the ice cream: Scoop the avocado flesh into a blender. Add the coconut milk, hemp milk, spinach, honey, stevia, and peppermint. Blend on high until creamy, thick, and smooth. Transfer to an ice cream maker and churn according to the manufacturer's instructions. During the last 5 minutes of churning, add the chocolate chips. Store the ice cream in an airtight container in the freezer.

Make the cookies: Preheat the oven to 350ºF. Line 2 baking sheets with parchment paper.

In a large bowl, combine the almond flour, coconut, cocoa powder, and sea salt. Add the coconut oil, maple syrup or honey, and vanilla. Stir to combine and form a thick dough. Roll the dough into small balls, using about 2 teaspoons of dough per ball, and place them 2 inches apart on the lined baking sheets. Flatten the cookies to about 1/4-inch thick using your palm or the bottom of a glass.

Bake the cookies for 8-10 minutes, rotating the pans once halfway through. Immediately upon removing the cookies from the oven, press down on them with a spatula or glass to flatten slightly. Cool completely.

Sandwich about 1 tablespoon of ice cream between 2 cookies. Repeat until all cookies have been used. Freeze the sandwiches in a single layer on a baking sheet for 1 hour. Then transfer to an airtight container and keep frozen until ready to serve.




  1. Yup, we were separated at birth. Mint Chocolate Chip was always my fave Baskin Robbins flavor. And now Callum likes Mint Chocolate Ice Cream :) These look delectable and guilt-free. Pinning to my must-make board!

  2. Hi, Hallie! Could kale be used instead of spinach? I don’t tolerate spinach well. If not, could it just be left out?

    • Dee: Yes, you could use kale. But I’d use a smaller amount as it has a stronger flavor. Maybe 2-ish leaves. It’s really just to add minty green color.

  3. Where at in California?

  4. Hallie I made the ice cream today for Father’s Day and it was a big hit with my husband. I can’t believe it, so yummy. One of these days I’ll try the cookies and then the sandwiches, but for now, I’m in love with this healthy ice cream! Thanks so much. You’ve made our day.

  5. would maple syrup work instead of the stevia. I read online that stevia might not be so good for pregnant women and I have a daughter expecting and I would hate to cause a problem. I just might have to try a batch with some and see.

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I'm Hallie Klecker, a professional recipe developer, author, and passionate gluten-free foodie. As a certified holistic nutrition educator, my goal is to inspire others to live a balanced, nourished life through eating well and living pure—one bite at a time. Learn more.