This scrumptious chocolate summer dessert was created by pastry chef Sarah Magoon for Stephen Starr’s Steak 954 at the W Hotel in Fort Lauderdale, FL. It’s served as a trio three sandwiches, each with different cookie and ice cream flavors. “These nostalgic snacks are created with more adult flavors than we remember as kids, and they aren’t the typical thin, rectangular chocolate and vanilla bites. They’re also a great party dessert because they’re versatile with endless cookie/ice cream combos,” says Magoon.

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Thin Mint Cookie with Mint Chocolate Chip Ice Cream

Created by Pastry Chef Sarah Magoon, Stephen Starr’s 954, Fort Lauderdale, FL

Cookies
1 ½ cups all purpose flour
½ cup cocoa powder
1 cup granulated sugar
¼ cup light brown sugar
½ teaspoon baking powder
½ teaspoon baking soda
¼ teaspoon fine sea salt
1 ½ sticks unsalted butter, room temperature
2 egg yolks
1 ¼ teaspoon peppermint oil or extract
1 teaspoon pure vanilla extract

Combine first seven ingredients in bowl of a stand mixer or food processer. Mix until combined. Add butter and mix until the butter is incorporated (this should look like wet sand). Add the yolks, peppermint, and vanilla just till dough forms. Remove dough from bowl to a clean work surface. Divide dough into three. On plastic wrap, roll dough into even logs, wrap, and refrigerate until firm.

Preheat oven to 350 degrees. Line two baking sheets with parchment paper, set aside. Unwrap logs and slice cookies about ¼ inch thick and place on baking sheet about an inch apart. If dough is left over, it will keep in the freezer for about 4 weeks. Bake for 8 minutes.

Mint Chocolate Chip Ice Cream
2 cups heavy cream
2 cups whole milk
1 ½ cups granulated sugar, divided
10 yolks
½ teaspoon peppermint oil or extract
½ teaspoon sea salt
1 cup bittersweet chocolate chips

In a medium sauce pan, combine cream, milk and 3/4 cups of the sugar. On medium-high heat, bring to a slow boil, stirring occasionally. Whisk together the yolks and the remaining sugar until pale in color. Slowly add some of the hot cream mixture to the yolk mixture to temper enough to heat the eggs (so they don’t scramble). Return this mixture to the pan and continue cooking until mixture is slightly thickened but do not boil. Remove from heat and strain into a pitcher. Stir in peppermint and salt then chill in an ice bath. When cool, churn the ice cream in an ice cream machine using manufacturer’s instructions (may need to be done in two batches depending on the machine). Lastly stir in chocolate chips. Freeze ice cream for 6 hours or overnight. If you don’t have an ice cream machine you can use your favorite store bought ice cream.

To assemble sandwiches
Place thin mints bottom side up and put a small scoop of ice cream on each. Place cookies on top of the ice cream top facing up and press down gently to sandwich. Return to the freezer until ready to serve. Serve with your favorite hot fudge or caramel sauce.