Prepare your ice cream by creating disks. Line a half-cup measuring cup with plastic wrap. One at a time, pack the measuring cup ¾ of the way full with ice cream.
Use the plastic wrap to help you pull the ice cream out of the measuring cup and place the disc on a baking sheet or plate in the freezer. Repeat until you've made 12 discs. (You'll want to keep the baking sheet in the freezer while you go or the ones you've completed will melt all over the place!). Note: You can also forgo this step and just scoop ice cream onto your finished cookies, but because the cookies are soft, the might break while you try to press the ice cream down into a sandwich. You also might end up with soft ice cream oozing out the sides when you bite down.
Once your mint chocolate wafers are cooked and cooled, prepare your ice cream sandwiches by pressing a prepared ice cream disk between two cookies.
To store, you can line foil with wax paper to wrap the sandwiches individually for freezing.
Mint chocolate wafers
Preheat the oven to 325°F.
In a medium bowl, whisk together the white rice flour, sweet rice flour, tapioca starch, oat flour, xanthan gum, cocoa powder, espresso powder, baking powder, baking soda, and salt. Set aside.
In the bowl of a stand mixer, cream the butter and sugar together until light and fluffy.
Add the eggs, vanilla extract, and peppermint extract, and mix until well combined.
With the mixer on medium-low speed, slowly add the dry ingredients and mix until completely combined. The dough will be quite sticky.
Divide the dough into two portions and roll out each half between two pieces of parchment paper until just under ¼-inch thick.
Place each sheet of rolled-out cookie dough on a baking sheet and freeze for at least 20 minutes.
One at a time, remove the top piece of parchment paper from one of the sheets of cookie dough and lay the frozen cookie dough on the back of the cold baking sheet (keep the second rolled-out dough in the freezer while you work with the first). Remove the other piece of parchment paper.
Working quickly while the dough is frozen, use a 3-inch round cookie cutter (or the top of a glass;) to create your cookies. Carefully transfer each cutout to a parchment-lined baking sheet, about 1.5-inches apart (if you don't have enough baking sheets, you can transfer the cookies to a piece of parchment paper the size of the frozen cookie sheet you're working on and then move it to the cookie sheet when you're done).
Roll any remaining dough between the parchment paper again and re-freeze while you work on the second sheet. Repeat until you've used all of your dough.
Use a wooden skewer to poke 5 evenly spaced holes in the center of each cookie.
Bake each sheet one at a time on the middle rack for 7-8 minutes, or until the center of the cookie springs back when touched gently (they'll firm up a bit as they cool). Remove from the oven and transfer to a wire rack to cool.
Notes
*For a non gluten-free version, you can replace the first 5 ingredients (rice flour, sweet rice flour, tapioca starch, oat flour, and xanthan gum) with 1-¾ cups all-purpose flourWafer adapted from Gluten Free on a Shoestring
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.