Ice Cream Friday: Mini Mint Chocolate Chip Sandwiches

Vegan Mint Chip Sandwiches

It’s been unseasonably hot in Vancouver this summer – in fact, so damn hot we’re under water restrictions and there is yellowish-brown crispy grass everywhere you look.

Shortly before the water restrictions began, we watched a wonderful movie called Young Ones – check it out if you get the chance – about a futuristic time where water is scarce, nobody showers and families ‘wash’ their dishes with dirt.

Not to get all deep and serious on you during Ice Cream Friday, but between the draining BC reservoirs, wildfires and the droughts in California, the notion of running out of water (especially the clean kind) isn’t that farfetched. And I won’t even get into current world water shortages and near-future predictions of scarcity, which will make you completely lose your appetite for gluten-free and vegan mint chip ice cream sandwiches.

I bring this up not to be preachy or judgmental – apparently drought-shaming is a thing now – but as a gentle reminder to be thankful and grateful for the liquid gold that comes out of the tap whenever we want it to.

Anyway, because of this ridiculous heat I haven’t used my oven in weeks and weeks and weeks. But I really wanted to make ice cream sandwiches. But I also didn’t want to fend the dog off for trying to lick my sweat. So I patiently waited until we experienced a wonderful, cool, rainy reprieve and turned on the oven to preheat.

This recipe is a blend and adaptation of two of my favourite recipes – sunflower double chocolate chip cookies and mint chocolate chip ice cream. Mint chocolate is the best and I will always give treats a taste if mint and chocolate are involved.

Of course, if you don’t feel like turning  your oven on, you can always make these into raw ice cream sandwiches. Simply freeze the cookies before assembly.

You’ll have more ice cream than you’ll need to fill all the cookies, so there will be leftovers. Somehow, you’ll have to find a way to manage the excess. Hmm. What a pickle.

(Psst – The Academy of Culinary Nutrition, the school I work for, is having a free virtual open house on Wednesday, August 5th. This is a great chance to see two hours of course materials and check out what the program is like. Sign up here.)

Ice Cream Friday: Mini Mint Chocolate Chip Sandwiches
Prep time
Cook time
Total time
gluten-free, dairy-free, vegan, soy-free, egg-free, nut-fre
Recipe type: Ice Cream
Serves: 8
For the cookies
  • 1 ½ cups sunflower seeds
  • ¼ cup cacao powder
  • 2 tbsp coconut oil
  • ¼ cup maple syrup
  • 1 drop food grade peppermint essential oil
For the ice cream
  • 2 ½ cups coconut milk
  • ⅓ cup maple syrup
  • 2-3 drops peppermint oil
  • ⅓ cup cacao nibs or mini dairy-free chocolate chips
To make the cookies
  1. Preheat the oven to 350 degrees F.
  2. In a high-speed blender, food processor or spice grinder, blend the sunflower seeds until broken down into a fine meal.
  3. Dump the seeds into a bowl and mix in the cacao powder. Mash the coconut oil into the mixture, then add the maple syrup and peppermint oil.
  4. Mix well.
  5. Using a tablespoon measure, scoop the cookies onto a baking sheet. With the back of a wet spoon, flatten the cookies to about ½ - ¾ cm thick.
  6. Bake for 8 minutes, then remove from the oven. Cool completely.
To make the ice cream
  1. Pour the coconut milk, maple syrup and peppermint into your ice cream maker and freeze according to the instructions. In the last few minutes, add the cacao nibs.
To make the sandwiches
  1. Line a plate or pan with parchment paper.
  2. Working quickly, take a heaping tablespoon of the ice cream and spread it over one cookie, then place another cookie on top. Repeat with remaining ice cream and cookies.
  3. Freeze until solid, then transfer the sandwiches to a sealed container.
  4. Makes 8 mini ice cream sandwiches.


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8 Responses to Ice Cream Friday: Mini Mint Chocolate Chip Sandwiches

  1. Chrissie ( July 31, 2015 at 9:45 am #

    These look delicious!! My husband and kids would absolutely love these :) Thanks for posting!

    • Sondi July 31, 2015 at 12:24 pm #

      Perfect for little kids…and big kids like husbands, too.

  2. Homemade & Yummy July 31, 2015 at 10:04 am #

    These sound delicious….and so healthy too. I think you might even get some of us gluten bakers to give this a try. I love coconut milk….use it all the time!!

    • Sondi July 31, 2015 at 12:24 pm #

      You summed it up – delicious and healthy. And you don’t need to buy any special flours – all you need to do is grind sunflower seeds.

  3. La Cuisine d'Helene July 31, 2015 at 10:12 am #

    I’m craving this right now. I haven’t made ice cream sandwiches this summer but I should!

    • Sondi July 31, 2015 at 12:24 pm #

      I agree – you should!

  4. janet @ the taste space July 31, 2015 at 1:44 pm #

    I broke down and started to water my lawn this week. Within a month it went from green to brown, so I hope I can revive it. The last straw was when my bush was weeping from lack of water. There is no draught here but I tried to hold off. Anyways, your ice cream looks great, as it does each week. In this heat, ice cream definitely hits the spot.

  5. Adriana July 31, 2015 at 10:28 pm #

    I am out past Chilliwack and it is scorching. Our grass is brown, but the garden looks beautiful and really ‘pops’ by comparison haha.

    I love the sunflower seeds in the sandwich! Great idea!