By Bring Candy Cane Ice Cream Sandwiches to your table with an easy method and crowd-pleasing taste. It’s perfect for busy weeknights and casual gatherings alike.
Candy Cane Ice Cream Sandwiches captures the essence of desserts|cookies & biscuits while staying approachable for everyday cooking. The method focuses on maximizing flavor with minimal steps, using common pantry items and fresh ingredients. From the first bite you’ll notice a balance of texture and taste that feels both familiar and exciting. To build depth, we combine proper seasoning with simple techniques: gentle heat for aromatics, accurate measurements, and attention to doneness. Small details—like resting time or layering ingredients—make a noticeable difference in the final dish. This recipe is designed to be flexible. You can swap in seasonal produce, adjust spices to match your preferences, or adapt the base to suit dietary needs. The goal is to keep the spirit of the dish while letting you tailor it to your kitchen. Serving ideas are wide open: pair with a crisp salad, roasted vegetables, warm bread, or your favorite grains. Leftovers store well and often taste even better the next day as flavors settle. That makes the recipe suitable for meal prep and busy schedules. For best results, read the steps once before you start, assemble ingredients, and cook with confidence. Taste as you go, and don’t be afraid to adjust seasoning. With these principles, Candy Cane Ice Cream Sandwiches becomes a reliable addition to your rotation—crowd-pleasing, practical, and full of flavor.
INGREDIENTS
For the cookies:
1 1/2 cups all-purpose flour
1/4 cup cocoa powder
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, softened
3/4 cup granulated sugar
1 large egg
1 teaspoon vanilla extract
1 teaspoon red food coloring
For assembly:
1 quart peppermint ice cream, softened slightly
1/2 cup crushed candy canes
PREPARATION STEPS
Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C)
In a bowl, whisk together the flour, cocoa powder, baking soda, and salt
In another bowl, cream the butter and sugar until light and fluffy
Beat in the egg, vanilla extract, and red food coloring until well combined
Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated.
Shape and Bake the Cookies:
Roll the dough into small balls (about 1 tablespoon each) and place them on a parchment-lined baking sheet, spacing them 2 inches apart
Flatten slightly with the palm of your hand
Bake for 8-10 minutes, or until the edges are set
Let cool completely on a wire rack.
Assemble the Ice Cream Sandwiches:
Place a scoop of peppermint ice cream onto the flat side of one cookie. Top with another cookie, pressing gently to form a sandwich. Smooth the edges with a knife or spoon.
Add the Candy Cane Crust:
Roll the edges of the ice cream sandwiches in crushed candy canes, pressing gently to ensure they stick.
Freeze and Serve:
Place the sandwiches on a tray and freeze for at least 1 hour, or until firm. Serve chilled and enjoy the perfect blend of peppermint and red velvet!
Nutritional Information:
Prep Time: 20 minutes | Baking Time: 10 minutes | Freeze Time: 1 hour | Total Time: 1 hour 30 minutes
Kcal: 200 kcal per sandwich | Servings: 10 sandwiches
ORIGIN
Home-style cooking inspired by classic flavors and modern, reliable methods.
META INFOS
Prep: 20 min | Cook: 35 min | Total: 55 min | Servings: 12 | Calories: ~320 kcal | Difficulty: Easy
BENEFITS
Balanced flavor with approachable prep. Nutrition-friendly options and make-ahead friendly for busy schedules.
OCCASIONS
Weeknight dinners; Family gatherings; Potlucks; Holidays; Picnics; Meal prep
VARIATIONS
Swap seasonal produce; Adjust spices; Offer gluten-free or low-carb options where suitable; Try alternative proteins.
PAIRINGS
Coffee; Tea; Vanilla ice cream; Fresh berries
STORAGE
Refrigerate in airtight container 2–4 days; freeze up to 2 months. Reheat gently to preserve texture.
TIPS
Measure accurately; Preheat pans/oven; Avoid overcooking; Taste and adjust seasoning; Rest before slicing when needed.
