Ice Cream Cookie Sandwich: Häagen-Dazs Mint Leaves & Chocolate

Disclaimer: I was sent the Häagen-Dazs ice cream to review on my blog.

We’ve been living in our new house for nearly 2 months. In that time I feel like I have washed a zillion dishes. My skin and nails have suffered for it, the nail polish chipped within a couple of days. I felt bad about forcing Mr Ltt to “get his plumber on” and get the dishwasher sorted yesterday, because he was working on Saturday and he was grumbling about needing a break, but by giving him a small window of opportunity to get it done before the Formula One was on, he was motivated enough to finish it on time. This has changed my world; you’ll know exactly what I mean if you’ve had a dishwasher and then had it taken away.

This weekend has also seen a reformat of my laptop which has been on the cards for a while. It has got to the point where everything had got painfully slow, beyond the point of me tweaking stuff on it geek style. I think this has got to be one of the most painful re-installations of my life. I wasted a whole morning trying to find drivers for a mystery “Multimedia controller” which I swear I’d installed, but turned out to be the TV tuner card. It’s like redecorating your bedroom, you want to move all the furniture back in so you can enjoy it!

What better way to chill out than to do a bit of baking? I had this Häagen-Dazs Mint Leaves & Chocolate ice cream to review but as I haven’t posted a recipe for aaaages I wanted to do something that would combine the two. Thus the ice cream cookie sandwich was born. I used my Flavour Thesaurus to help me and decided upon almond as I didn’t want to overpower the flavours of the ice cream. The cookies are nice and soft so it’s easy to bite a bit without squidging ice cream all over yourself!

Haagen Dazs Mint Leaves and Chocolate Icecream

A quick description of the ice cream: vanilla with tiny little pieces of mint and lovely chunks of dark chocolate. I was really sceptical about mint ice cream. I honestly don’t think I’ve ever tried mint ice cream before – I think the faux green colour of traditional mint ice cream put me off. This of course is has that rich creamy consistency we all know and love with no green colour. The mint is not overpowering, it’s tangy and it’s so good nibbling the little bits of chocolate while the minty flavour hits. When we first tried it, we instantly thought of After Eight’s, but much MUCH nicer. It’s a good job we do like it, because there’s 6 tubs in our freezer. I’d love to give some away to you guys, but, yeah, kind of difficult!

You will need this stuff

Ice cream cookie sandwich ingredients

Cream the butter and sugars

Creaming the butter

Add the egg…

Add the egg to the butter mixture

Sift the flour, ground almond, salt & bicarb of sofa and add to the mix

Add flour to the mixture

Here’s your dough…

Cookie dough mixture

To get really evenly sized cookies, weigh each one out at 30g

Weighing the cookie dough

Place on the baking tray and squash slightly. Decorate with flaked almond pieces in a flower shape.

Cookie dough ball decorated with almonds

Baking for 12-14 minutes then remove from the oven and leave to cool on a baking tray for 5 minutes. Then cool on a cooling rack…

Cookies cooling

Get your shiz together yo’

Cookie dough parts ready to prepare

Scoop a bit of ice cream onto one of the cookies

Ice cream cookie sandwich scooped onto cookie

Sandwich another cookie on top and hey presto!

Completed ice cream cookie sandwich

{Makes 18 cookies / 9 cookie sandwiches}


  • 100g light brown sugar
  • 75g dark brown sugar
  • 130g unsalted butter
  • 180g plain flour
  • 25g granulated sugar
  • 20g ground almonds
  • 1 large egg
  • 1tsp bicarb soda
  • Pinch of salt
  • a large handful of flaked almonds
  • One tub Häagen-Dazs Mint Leaves & Chocolate Ice Cream


Oven Temperature: 150°C (fan oven) / 335°F/Gas Mark 3

  1. Cream butter and sugars together until fluffy, then mix in the egg.
  2. Sift the flour, ground almonds, salt and bicarb soda into a separate bowl.
  3. Mix flour mix into butter mix – it will form a nice thick dough.
  4. Prepare baking trays with greaseproof paper.
  5. Weight out 30g pieces of dough and roll into balls. Spread out evenly spaced on a baking tray (I put six on a tray) and flatten slightly with the palm of your hand.
  6. Decorate the tops of the cookie with flaked almond pieces in a flower shape.
  7. Bake for 12-14 minutes until edges start to darken slightly. Remove from the oven and leave to cool on tray for 5 minutes, then place on a cooling rack. Repeat with all the batches.
  8. Once cool, remove ice cream from the freezer and allow to warm slightly for about 10 minutes to make it easier. Take a scoop and place on a cookie, then sandwich another cookie on top.


  1. Thelittleloaf says

    I love the flavour thesaurus! Mint chocolate chip ice cream is my favourite & I love ice cream sandwiches, yum :-)

  2. Miss South says

    Posh mint ice cream? I need some of that immediately, although I like the lurid green stuff too. The cookies look perfect too…

    • Becs says

      I really wish I could shift some of the tubs in the freezer! Needs some dry ice like the last lot arrived on!

  3. bakingaddict says

    This looks delicious! I love the mint and chocolate combination and ice cream cookie sandwiches are a match made in heaven :)

  4. Sarah, Maison Cupcake says

    I quite like After Eights so if this is nicer then I’d like to try it. I don’t like choc chip ice cream when the chips are hard. Lovely biscuits – they look like little flowers with slivered almonds pointing out like petals!

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