Chocolate Peppermint Ice Cream Sandwiches

Make the chocolate sable cookies:

1. In a stand mixer bowl fitted with a paddle attachment, add in the butter and sugar and cream until light and fluffy, about 2-3 minutes.
2. Add in the beaten egg, vanilla extract and peppermint extract and beat until everything is incorporated.
3. Sift in the cocoa, flour and salt and mix until just combined. Be careful not to overmix.
4. Dump the mixture onto a large piece of parchment paper and form into a disc. Wrap up the disc tightly with the parchment paper and place into the fridge to chill for at least 1 hour.
5. Preheat oven to 350°F/177°C.
6. Using a rolling pin, roll out the disc to ¼″ inch thickness and cut out shapes using a round cookie cutter.
7. Place the cut-out cookies onto a baking sheet lined with parchment paper. Bake the cookies at 350°F/177°C for 10-12 minutes.
8. Remove and cool on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely.

Make the no-churn peppermint ice cream:

1. In a stand mixer bowl fitted with a whisk attachment, add in the heavy whipping cream and peppermint extract and beat until almost stiff peaks.
2. In a medium glass bowl, add in the condensed milk.
3. Remove about 1 C of the whipped heavy cream and fold it into the condensed milk to lighten. Add the condensed milk to the whipped heavy cream and fold, careful not to deflate the mixture.
4. Fold in the crushed peppermint candy cane and add in beet powder if using.
5. Pour the mixture into a 9" by 13" baking tray lined with parchment paper.
6. Spread and level the mixture with an offset spatula.
7. Freeze for 4 hours, or until firm.

Note: if using churned Peppermint Ice Cream, make it according to the recipe and pour the mixture into the 9" by 13" tray after churning, and follow the remaining instructions.

Assemble:

1. Cut the ice cream out using a 3" mold, or use a tall drinking glass.
2. Pair up 2 chocolate cookies of similar size and use an offset spatula to place 1 ice cream round on top of a chocolate cookie.
3. Place the 2nd cookie on top and press firmly.
4. Set onto a baking tray and place into the freezer to firm up. Repeat with the remaining cookies.
5. Once firm, the sandwiches can be individually wrapped and stored in the freezer for up to 3 months.