Peppermint Ice Cream Sandwiches

• Refrigerated

  • 2 cup Almond milk, unsweetened

• Condiments

  • 1/4 tsp Thm pure stevia extract, Powder

• Baking & Spices

  • 3/4 cup Briana's baking mix
  • 3/8 cup Cocoa powder
  • 4 drops Food coloring, red
  • 1/2 tsp Peppermint extract
  • 3/8 tsp Salt
  • 1 tsp Vanilla extract
  • 1 tbsp Vegetable glycerin
  • 3/4 tsp Xanthan gum

• Dairy

  • 10 tbsp Butter, salted
  • 1/2 cup Cottage cheese
  • 1/4 cup Greek yogurt
  • 2 cup Heavy whipping cream

• Desserts

  • 10 Peppermints, sugar-free

• Other

  • 1 tsp Glucomannan
  • 1 T THM Super Sweet Blend

Found on briana-thomas.com

Description

Ingredients

• ¾ c. Brianas Baking Mix
• ¼ c. + 2 T. cocoa powder
• 1 T. THM Super Sweet Blend
• ¾ tsp. xanthan gum
• ¼ tsp. salt
• -
• 10 T. salted butter, melted
• ¼ c. Greek yogurt
• 2 c. heavy whipping cream
• 2 c. unsweetened almond milk*
• ½ c. cottage cheese
• 1 T. vegetable glycerin**
• 1 tsp. vanilla extract
• ½ tsp. peppermint extract (I use Watkins)
• ¼ tsp. THM Pure Stevia Extract Powder
• ⅛ tsp. salt
• 4 drops red food coloring (optional)
• 1 tsp. glucomannan
• -
• 10 sugar-free peppermints, chopped (optional)

Directions

• First, make the chocolate cookie pieces. Whisk the dry ingredients, then add the wet ingredients and mix with a hand mixer until a stiff dough is formed. Divide the dough in half. Line two baking sheets with silicone mats and use your hands to press each half of the dough onto one of the baking sheets in a rectangle approx. 9 wide and 7½ tall. The dough will be fairly thin, like a cracker. Score each rectangle of dough into 8 equal pieces with a sharp knife. Bake the cookie pieces at 350* for 5 minutes, then remove them from the oven, gently transfer the silicone baking mats from the hot baking sheets to wire racks, and put the racks and silicone baking mats (with the cookie pieces on top, of course) into the freezer to chill.
• Make the ice cream. Blend all the ice cream ingredients (except the peppermints) together until smooth. Churn in a 1.5-qt. automatic countertop ice cream churn according to manufacturers directions. Transfer the ice cream from the churn to a wide, shallow container and stir the chopped peppermints in by hand. Put the ice cream in the freezer for 30 minutes to firm up before assembling the ice cream sandwiches.
• To assemble the ice cream sandwiches, gently remove the chilled cookie pieces from the baking mats. Place a large spoonful of ice cream on top of a cookie piece, then top with another cookie piece and use an offset spatula to add more ice cream and clean up around the sides as needed. Assemble all eight sandwiches this way, then put them in a sealable container and freeze them until completely firm. (Youll probably have some ice cream left over, so just eat it or freeze it for dessert later.)
• Let the ice cream sandwiches thaw on the counter for 10-15 minutes before eating.