Dehydrated Chocolate Mousse & Peppermint Ice Cream Sandwiches

Love ice cream sandwiches but eating gluten-free? These Peppermint Ice Cream Sandwiches are a perfect gluten-free treat for the holidays. The sandwich wafers are made by dehydrating chocolate mousse in your Ronco Turbo Dehydrator.  They have a crispy brownie texture but are made without any flour or dairy for a healthier alternative to most cookies or baked goods.

For this recipe, I paired these dehydrated mousse wafers with a quick, homemade peppermint ice cream… but these dehydrated wafers are a delicious treat on their own as well. If you don’t have an ice cream maker, you can often find Peppermint Ice Cream in your grocery store during the holidays.

Dehydrated Chocolate Mousse & Peppermint Ice Cream Sandwiches

What You’ll Need:

  • Ronco Turbo Dehydrator, with 2 Fruit Leather Trays
  • Stand or hand mixer with whisk attachment
  • Ice cream maker (if you’re making your own)

Dehydrated Chocolate Mousse WafersIMG_7339


  • 5 ounces good quality bittersweet chocolate 60%-70% cacao
  • 3 egg yolks, room temperature
  • 6 egg whites
  • 2 ounces granulated sugar
  • ¼ teaspoon sea salt
  • ¼ teaspoon cream of tartar


  1. Place chocolate in a clean metal bowl over a pan of simmering water on medium a heat. Make sure the water does not touch the bottom of the metal bowl, making the chocolate too hot. Using a rubber spatula, stir the chocolate to evenly melt.
  2. IMG_7351Remove chocolate from heat and whisk in room temperature egg yolks one at a time.
  3. Set melted chocolate aside.
  4. In a metal bowl, combine egg yolks and cream of tartar. Beat with a whisk until soft peaks form.
  5. Gradually add in salt and sugar and whisk until firm peaks form.
  6. In thirds, gently fold the meringue into melted chocolate to make the mousse. Don’t worry too much if there are a few chocolate chunks here and there.
  7. IMG_7398Spread mousse lightly with a spatula onto fruit leather tray of your Turbo Dehydrator. You can shake the tray lightly to even out the chocolate to about ¼ inch. This recipe will use 2 fruit leather trays.
  8. Set Turbo Dehydrator to 160º F and dehydrate for at least 8 hours. You want it firm, but not brittle. At about 4 hours into the dehydrating process, use a biscuit or cookie cutter to score the mousse wafers making them easier to remove.
  9. With a stiff spatula, remove mousse wafers when finished dehydrating. Set aside until ready to assemble sandwiches.IMG_7405

Homemade Peppermint Ice Cream


  • 2 cups heavy cream
  • 2 cups half and half
  • 1-tablespoon vanilla bean paste
  • ¾ cup sugar
  • 1 capful peppermint extract
  • ½ cup chopped peppermint


  1. IMG_7380Combine all ingredients, except for peppermint candy, in a metal bowl.  Whisk vigorously to dissolve sugar.
  2. Place bowl in the freezer to chill for about 30 minutes. Whisk again to redistribute ingredients before adding to your ice cream maker.
  3. Follow your ice cream maker’s instructions to freeze ice cream, adding into peppermint candy in the last few minutes of the freezing process.
  4. Transfer peppermint ice cream to freezer bowl with lid and freeze overnight.

To assemble Chocolate Mouse & Peppermint Ice Cream Sandwiches place a scoop of homemade peppermint ice cream onto a chocolate wafer, top with another wafer and gently press down to make your sandwich. Use a spatula or butter knife to smooth outsides ice cream sandwiches. You can eat these right away or store them in your freezer in an airtight container for up to 2 weeks.IMG_7429

Chef’s Recommendations:

Serve your peppermint ice cream sandwiches with a steaming hot cup of cocoa for a wintery wonderland treat.

Happy Holidays!


Chef Paja-Dejur Sanchez