📖 Instructions

1. **Prepare the Chocolate Cookies:** In a large mixing bowl, using an electric mixer, 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 often.
2. **Add Wet Ingredients for Cookies:** Beat in the large egg until well combined, then stir in the vanilla extract. The mixture should look smooth and creamy. Don't worry if it looks a little curdled at first, just keep mixing until it comes together.
3. **Combine Dry Ingredients for Cookies:** In a separate medium bowl, whisk together the all-purpose flour, unsweetened cocoa powder, baking soda, and salt. Make sure there are no lumps in the cocoa powder for a smooth cookie texture.
4. **Mix Cookie Dough:** Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies. The dough should be thick and cohesive. If it seems too dry, add a tiny splash of milk, but usually, it's perfect.
5. **Chill Cookie Dough (Optional but Recommended):** Cover the cookie dough and refrigerate for at least 30 minutes. This helps the cookies hold their shape better and prevents excessive spreading during baking. If you're in a hurry, you can skip this, but chilling really does make a difference.
6. **Preheat Oven and Prepare Baking Sheets:** Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats. This prevents sticking and makes for easy cleanup.
7. **Bake Cookies:** Scoop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. Bake for 10-12 minutes, or until the edges are set and the centers look slightly soft. They may not look fully cooked but will firm up as they cool.
8. **Cool Cookies:** Remove the baking sheets from the oven and let the cookies cool on the sheets for 5 minutes before transferring them to a wire rack to cool completely. It’s crucial they are completely cool before assembling the ice cream sandwiches.
9. **Make No-Churn Mint Chocolate Chip Ice Cream:** In a very large bowl, using a cold electric mixer with a whisk attachment (or a stand mixer), beat the cold heavy cream on high speed until stiff peaks form. This means when you lift the whisk, the cream holds its shape. Keep an eye on it, as it can go from stiff peaks to butter quickly!
10. **Fold in Sweetened Condensed Milk and Flavoring:** Gently fold in the sweetened condensed milk, pure mint extract, and a few drops of green food coloring (if using) into the whipped cream. Mix until just combined and uniformly colored. Be careful not to deflate the whipped cream.
11. **Add Chocolate Chips:** Gently fold in the mini chocolate chips. Reserve a few for garnish if you like, but I always add them all in! The texture of the chips adds a nice crunch to the smooth ice cream.
12. **Freeze Ice Cream:** Pour the ice cream mixture into a freezer-safe container, smooth the top, and cover tightly with plastic wrap or a lid. Freeze for at least 4-6 hours, or preferably overnight, until firm.
13. **Assemble Ice Cream Sandwiches:** Once the cookies are completely cool and the ice cream is firm, take one cookie and scoop about 1/4 to 1/3 cup of mint chocolate chip ice cream onto its flat side. Top with another cookie, gently pressing down to create a sandwich. Smooth the edges with a butter knife or spatula if desired.
14. **Freeze Assembled Sandwiches:** Place the assembled ice cream sandwiches on a parchment-lined baking sheet and return them to the freezer for at least 1-2 hours to firm up completely. This makes them easier to handle and prevents melting when eating.
15. **Store:** Once firm, wrap each ice cream sandwich individually in plastic wrap or parchment paper, then store them in an airtight freezer-safe container or freezer bag for up to 2-3 weeks. Enjoy whenever a craving strikes!