CHOCOLATE-MINT CHIP ICE CREAM SANDWICHES
Steps:
- Preheat oven to 325ºF. Line 2 rimmed baking sheets with parchment, silpat liners or lightly grease with cooking spray.
- In a medium bowl, whisk together flour, cocoa, baking soda and salt. In a large bowl, place the 4 ounces chocolate and the butter. Microwave on low power for one minute intervals until the chocolate and butter are melted and combined, stirring after every minute of cooking. Take care not to microwave at too high of power or the chocolate can scorch. Let the chocolate mixture cool slightly, then whisk in the brown sugar, egg and vanilla. Beat the mixture until it is well combined.
- Gradually stir in the flour mixture. Add the chocolate chips and mix. Roll the dough into about 16 balls (12 to 14 if you want larger ice cream sandwiches). Roll each ball of cookie dough in the sugar. Transfer the dough balls to the prepared baking sheets, placing about 2 inches apart. Bake the cookies until they are puffed, 12 to 15 minutes.
- Transfer the cookies to a wire rack and let cool to room temperature. Repeat with the remaining dough. When the cookies have all cooled, place them in the freezer in an airtight container until they are very cold.
- Remove the cookies from the freezer and working quickly, arrange half of the cookies bottom side up and top each with a small scoop of ice cream in the middle of the cookie. Top with a second cookie and press together lightly. Wrap each in plastic wrap and freeze until firm, about 1 hour.
Nutrition Facts : ServingSize 1 Ice Cream Sandwich, Calories 577 kcal, Carbohydrate 79 g, Protein 8 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 79 mg, Sodium 292 mg, Fiber 5 g, Sugar 63 g
MINT CHOCOLATE CHIP ICE CREAM
Provided by Patrick and Gina Neely : Food Network
Categories dessert
Time 6h15m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- Garnish:
- Mix the milk, cream, peppermint extract and green food coloring together in a large liquid measuring cup and refrigerate until cold. Turn your ice cream machine on and pour in the cream mixture. Churn until the mixture looks slushy like soft serve, about 12 to 15 minutes. Stir in the chocolate morsels.
- Transfer the ice cream to another container and put plastic wrap on top of the ice cream. Cover the container tightly with a lid. Freeze for several hours until firm enough to scoop.
- To assemble sundaes, scoop ice cream into 4 bowls. Top with hot fudge sauce, whipped cream, and chocolate shavings. Top with a cookie and serve.
- Glaze:
- Melt the chocolate and butter in a small glass bowl over a pot of simmering water. Whisk together until smooth and glossy. Remove from the heat and whisk in corn syrup and vanilla extract until smooth.
- Dip the cooled cookies into the glaze and remove, with a fork, to a wire rack set over a sheet tray. Allow the cookies to set for 40 minutes before serving.
- Whisk together flour, cocoa powder, espresso powder, baking powder, and salt in a small bowl.
- In a large bowl, add the butter and sugar and cream together, using an electric mixer, until light and fluffy. Beat in the eggs and vanilla, then slowly add the dry ingredients. Form the dough into a long 2-inch thick log on parchment paper and roll tightly. Freeze for at least 4 hours to overnight.
- Arrange racks in the middle of the oven. Preheat the oven to 375 degrees F.
- Slice the dough into 1/4-inch rounds and arrange them on a parchment lined baking sheet, about 1-inch apart. Bake for 12 to 15 minutes. Remove and let cool for 5 minutes on the baking sheet, then remove to a wire rack. Let cool completely before glazing.
CHOCOLATE ICE CREAM SANDWICHES
Provided by Giada De Laurentiis
Categories dessert
Time 1h
Yield 6 sandwiches
Number Of Ingredients 4
Steps:
- Place the ice cream in a bowl and allow to soften slightly at room temperature. Fold in the chopped candies with a rubber spatula. Cover and freeze for 40 minutes to firm up.
- Preheat a grill pan over medium-high heat. Grill the bread until golden brown and slightly charred, about 2 minutes per side. Spread each slice with some of the chocolate-hazelnut spread. Scoop 1/3 cup of the ice cream mixture onto 6 of the slices. Top with the remaining slices. Enjoy immediately or store the sandwiches in the freezer for up to 5 hours before serving.
CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES
Steps:
- Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.
COFFEE-MINT CHOCOLATE ICE CREAM SANDWICHES
The sandwiches can be stored in the freezer, well wrapped in plastic, for up to 3 days; let them soften at room temperature for about 15 minutes before serving.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cookie Recipes
Time 1h45m
Yield Makes 22
Number Of Ingredients 14
Steps:
- Cookies: Preheat oven to 350 degrees. Whisk together flour, baking soda, and salt in a bowl. In another bowl, beat butter on medium-high speed until pale and fluffy, about 1 minute. Add brown sugar and 1 3/4 cups granulated sugar and beat until combined, about 1 minute. Beat in eggs, 1 at a time, then coffee extract. Reduce speed to low; gradually add flour mixture, beating until just combined.
- Scoop 1-ounce balls of dough with a 1 5/8-inch ice cream scoop and place 2 inches apart on parchment-lined baking sheets. Flatten each slightly with the bottom of a dry-measure cup dipped in flour. Stir together remaining 1 1/2 teaspoons granulated sugar and espresso powder in a small bowl; sprinkle mixture over rounds.
- Bake cookies until golden on edges, about 15 minutes. Let cool completely on a wire rack. Dip flat sides of half of cookies in chocolate (or spread chocolate on cookies). Freeze on a baking sheet, chocolate-side up, until set, 5 to 15 minutes.
- Cream: Meanwhile, prepare an ice-water bath. Bring cream and mint to a simmer in a small saucepan, then remove from heat; let cool completely, 30 minutes. Place in ice bath until well chilled. Transfer half of mixture to a food processor with half of confectioners' sugar and salt; purée until mint is finely chopped and cream is thick enough to scoop (check after 20 seconds). Then pulse just until whipped. Repeat with second batch.
- Scoop 1/4 cup whipped cream onto flat side of each coated cookie. Freeze until slightly hardened, 5 to 20 minutes. Lightly press uncoated halves on top, then freeze until semifirm, about 30 minutes, before serving.
MINT CHOCOLATE CHIP ICE CREAM
Steps:
- Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
- In a small bowl, whisk together the cocoa powder, milk and vanilla.
- If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
- Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.
CHICKPEA MINT CHOCOLATE CHIP ICE CREAM
Canned chickpeas are the secret ingredient in this easy frozen treat, lending creaminess and body without affecting the flavor. (We promise!) Be sure to remove the skins for the smoothest possible results. Pitted Medjool dates add just the right amount of sweetness, and vegan mint extract and baking chips are the perfect flavoring combo.
Provided by Food Network Kitchen
Categories dessert
Time 8h35m
Yield 8 servings (about 4 cups)
Number Of Ingredients 7
Steps:
- Place the chickpeas on a clean dish towel or a couple paper towels and cover with a paper towel. Gently rub the chickpeas until they are completely dry and the skins start to fall off. Use your fingers to peel off any remaining skins (the chickpeas should easily pop out).
- Place the skinned chickpeas, coconut cream, dates and mint extract in a blender. Blend, stopping and scraping down the sides of the container with a rubber spatula as needed, until very smooth, about 1 minute. It's okay if there are some specks from the dates, but the mixture should be smooth and similar in texture to a thick milkshake. Add the food coloring and blend until combined (the color should resemble the inside of a ripe avocado).
- Pour one-third of the chickpea mixture into a 9-by-5-inch loaf pan, then top with one-third of the baking chips, making sure to go all the way to the edges of the pan. Pour half of the remaining chickpea mixture into the pan, then top with half of the remaining baking chips. Add the remaining chickpea mixture, then top with the remaining baking chips. Cover the loaf pan with plastic wrap and freeze until completely firm, at least 8 hours and up to overnight.
- Let the ice cream sit at room temperature to soften before scooping, 10 to 15 minutes. Scoop into bowls or vegan ice cream cones and serve.
More about "giant mint chocolate chip ice cream sandwiches recipes"
GIANT CHOCOLATE CHIP COOKIE ICE CREAM SANDWICH
From lovetobeinthekitchen.com
4.5/5 (91)Estimated Reading Time 5 minsServings 1
- Preheat oven to 350 F. Lightly grease two 9-inch springform pans and line with parchment paper. (Or if you only have one springform pan, just line the pan and wait until the first cookie has baked and slightly cooled then bake the second cookie.)
- Cream together the butter and sugars in the bowl of a stand mixer with the paddle attachment. Beat on medium speed until light and fluffy. Add the egg, egg yolk, and vanilla extract. Mix well. Mix in the baking soda and salt. Then gradually add and mix in the flour until fully incorporated. Gently stir in the 1 1/4 cups of semi-sweet chocolate chips and 1/3 cup of milk or dark chocolate chips.
- Divide the dough in half and press out the cookie dough into the prepared springform pans. Bake for 13- 15 minutes, until light golden brown and almost set. Cool on a wire rack in the springform pans.
- Once cookies are cool and set, line one of the 9-inch springform pans with plastic wrap, using two pieces to create a t-shape with overhang on the sides. Invert one cookie top-side down in the bottom of the pan. Using a rubber spatula, add a smooth layer of the softened ice cream. Gently top with the remaining cookie, top side up pressing down slightly until it's even. Wrap plastic wrap over the top of cookie cake. Place in the freezer for at least 2 hours or overnight.
GIANT MINT CHOCOLATE CHIP ICE CREAM SANDWICHES : …
From cookingchanneltv.com
Servings 12Total Time 14 hrs 20 minsCategory DessertCalories 339 per serving
MINT CHIP ICE CREAM SANDWICHES - SUNSHINE AND …
From sunshineandhurricanes.com
CHOCOLATE-MINT ICE CREAM SANDWICHES - COUNTRY LIVING
From countryliving.com
GIANT ICE CREAM SANDWICH RECIPE THAT SUPERSIZES DESSERT …
From mashed.com
MINT CHOCOLATE CHIP ICE CREAM SANDWICHES - THE ITSY …
From itsybitsykitchen.com
GIANT ICE CREAM SANDWICH WITH CHOCOLATE CHIPS | RICARDO
From ricardocuisine.com
4/5 (1)Total Time 1 hr 5 minsCategory Desserts
MINT CHOCOLATE CHIP ICE CREAM RECIPE - THE BRILLIANT KITCHEN
From thebrilliantkitchen.com
VEGAN MINT CHOCOLATE CHIP ICE CREAM SANDWICHES RECIPE - TESCO …
From realfood.tesco.com
MINT CHOCOLATE CHIP ICE CREAM SANDWICH CAKE - RACHEL HOLLIS
From msrachelhollis.com
TOP 43 BEST ICE CREAM SANDWICH RECIPES
From hercules.dixiesewing.com
GIANT CARAMEL CHOCOLATE ICE CREAM SANDWICH RECIPES
From noterecipes.com
MINT CHOCOLATE CHIP ICE CREAM SANDWICHES | WHAT'SCOOKIN'CHICAGO?
From whatscookinchicago.com
MINT-CHOCOLATE ICE CREAM SANDWICHES RECIPE ON FOOD52
From food52.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love