There are people who really dig the chocolate-mint combination in a dessert.
I can dig it on occasion, but it isn’t the love of my life. (Berry and Lemon desserts are).

But people like my husband and Kathryn (sorry I’m outing you) have fallen madly in love with chocolate mint.
On their list of quick fixes are: mint oreos, thin mint girl scout cookies, Andes mints, mint-chip ice cream, etc.

This post is dedicated to you people…

I made these mint-chip ice cream sandwiches for Father’s Day and I got full approval from the mint fans.
I started with my good old cake mix cookies, that I’ve posted before.
1 box of Betty Crocker Devil’s Food Cake Mix, 1/2 cup of oil, and 2 eggs.
I also added some mini semi-sweet chips.

Bake at 350 for about 7-8 minutes.
If you don’t over-bake them, then they will be so soft and fabulous.

For the mint ice cream, I mixed these in my kitchen-aid mixer:
1/2 gallon of my favorite vanilla ice cream
1/2 a container of cool whip (4 oz) This adds a little fluffiness.
1/2 tsp. of peppermint extract
5 drops of liquid green food coloring
This will be soft. Cover it with plastic wrap, and let it set back up in the freezer for several hours.
Overnight would be best. Then you will have plain mint ice cream.

Yes, you could skip that part and just buy mint chip, but I like to make things complicated.
Plus I like the way it looks. We’ve established that I can be picky, right?
Now combine your chocolate and mint.

You could stop here, and it would be good.
The best part is the softness of the cookies.
I makes it so you can bite it without all of the ice cream squishing out. That’s the worst.

I had extra chips, so I gave them a little roll. It adds a little crunch to the experience.

So there you have it. Chocolate-mint heaven.

Even a fruit dessert fan can appreciate this goodness. 🙂