📖 Instructions

1. **For the Chocolate Wafers:**
2. 1. **Prep the oven:** Preheat your oven to 350°F (175°C). Line two large baking sheets with parchment paper. This is super important to prevent sticking!
3. 2. **Combine dry ingredients:** In a medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and a pinch of salt. Set this aside.
4. 3. **Cream butter and sugar:** In a large bowl or the bowl of your stand mixer fitted with the paddle attachment, cream together the softened unsalted butter and granulated sugar until light and fluffy. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl as you go.
5. 4. **Add egg and vanilla:** Beat in the large egg until well combined, then stir in the vanilla extract. Don't overmix here, just get it incorporated.
6. 5. **Mix in dry ingredients:** Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can make the cookies tough. The dough will be thick and fudgy.
7. 6. **Portion the dough:** Using a small cookie scoop (about 1.5 tablespoons) or by hand, roll dough into uniform balls. Place them about 2 inches apart on your prepared baking sheets.
8. 7. **Flatten the cookies:** Gently flatten each cookie ball with the palm of your hand or the bottom of a glass dipped in cocoa powder (to prevent sticking) until they are about 1/4 inch thick. These cookies don't spread much, so the shape you make now is pretty close to what you'll get.
9. 8. **Bake the wafers:** Bake for 8-10 minutes. The cookies should look set but still be soft in the center when you gently press them. A slightly underbaked cookie will be much softer after freezing, which is what we want!
10. 9. **Cool completely:** Let the cookies cool on the baking sheets for 5 minutes before transferring them to a wire rack to cool completely. They need to be fully cool before assembly!
11. **For the No-Churn Mint Chocolate Chip Ice Cream:**
12. 1. **Chill your bowl:** Place a large mixing bowl and your whisk attachment (if using a stand mixer) in the freezer for about 10-15 minutes. This helps the cream whip up better.
13. 2. **Whip the heavy cream:** Pour the cold heavy cream into the chilled bowl. Using an electric mixer (stand or hand), whip the cream on high speed until stiff peaks form. This might take 3-5 minutes. Don't worry if it takes a bit longer, just keep whipping until it's thick and holds its shape.
14. 3. **Combine sweetened condensed milk:** In a separate medium bowl, combine the sweetened condensed milk, peppermint extract, and green food coloring (if using). Stir until the color is even and extract is fully mixed in. Start with a few drops of food coloring and add more to reach your desired shade of green.
15. 4. **Fold mixtures together:** Gently fold about a third of the whipped cream into the condensed milk mixture to lighten it. Then, gently fold in the remaining whipped cream until no streaks remain. Be gentle to keep that airy texture!
16. 5. **Add chocolate chips:** Fold in the mini chocolate chips or finely chopped chocolate.
17. 6. **Freeze the ice cream:** Pour the ice cream mixture into a freezer-safe 9x13 inch pan or a similar-sized container. Cover tightly with plastic wrap, pressing it directly onto the surface of the ice cream to prevent ice crystals from forming. Freeze for at least 6 hours, or until firm. Overnight is even better!
18. **To Assemble the Ice Cream Sandwiches:**
19. 1. **Soften ice cream:** Take the frozen mint chocolate chip ice cream out of the freezer and let it sit on the counter for 10-15 minutes to soften slightly, making it easier to scoop and spread.
20. 2. **Prepare cookies:** Pair up your cooled chocolate wafers so they are roughly the same size. You'll need an even number.
21. 3. **Scoop and spread:** Take one chocolate wafer and place a generous scoop (about 1/4 to 1/3 cup, depending on cookie size) of softened ice cream on the flat side.
22. 4. **Top with another wafer:** Gently place another chocolate wafer on top, flat side down, and press down lightly to spread the ice cream to the edges. Don't press too hard or the cookies might break. Use an offset spatula or butter knife to smooth the edges if you like.
23. 5. **Freeze assembled sandwiches:** Place each assembled ice cream sandwich on a parchment-lined baking sheet or directly into a freezer-safe container.
24. 6. **Individual wrap (optional but recommended):** For best results and to prevent freezer burn, wrap each ice cream sandwich individually in plastic wrap.
25. 7. **Final freeze:** Freeze for at least 2 hours, or until firm, before serving. This helps them hold their shape beautifully.
26. 8. **Enjoy:** When you're ready to eat, unwrap and enjoy! They're best enjoyed cold!