Mint Chocolate Chip Ice Cream Sandwich Recipes

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.

HUBERTS' MINT CHOCOLATE CHIP ICE CREAM SANDWICH

Steps:

• To make the ice cream, pick through the mint leaves, discarding any leaves that are dried or blackened. Place the mint and a quarter cup of sugar in the bowl of a food processor or blender. Process until pureed. Set aside.
• Bring the half-and-half just to a boil in a three-quart saucepan. Remove from the heat and add the mint puree. Cover and steep for 30 minutes.
• Return the half-and-half mixture to the heat and bring just to a boil. In the meantime, whisk together the egg yolks and remaining half cup of sugar in a large mixing bowl. Once the half-and-half comes to a boil, remove it from the heat and pour it slowly into the yolk mixture, stirring constantly.
• Once blended, return the mint mixture to the saucepan and heat slowly over medium-low heat. Using a rubber spatula, stir constantly for six to eight minutes, until the mixture coats the back of the spatula. At this point, remove from the heat immediately. Pour the mixture into a large mixing bowl and cool it down over an ice bath, or in cold water, stirring constantly. Once cooled, chill it completely in the refrigerator. When cold, process in an ice cream maker according to the manufacturer's directions. Add the chocolate chips just before removing the ice cream, stirring long enough to just scatter them throughout the ice cream. Keep in the freezer until you're ready to assemble the sandwiches.
• To make the ganache, melt the chocolate and butter in the top part of a double boiler. Once melted, remove from the heat and stir in the heavy cream and brandy. Let it cool and thicken before spreading on the chocolate-almond macaroons.
• For the macaroons, preheat the oven to 400 degrees. Butter and flour three cookie sheets. Set aside.
• Melt the chocolate in the top part of a double boiler. When done, remove from the heat.
• Beat the egg whites with the cream of tartar until they hold a firm peak. Gradually beat in the sugar, a quarter of a cup at a time, until all of it is completely incorporated. Add the egg yolk and blend.
• Fold a third of the whipped egg whites into the chocolate using a spatula. Blend in the ground almonds. Fold in the remaining egg whites.
• Fit a half-inch pastry tip into a pastry bag. Scoop the cookie mixture into the bag. Press out half-inch mounds of batter, one-inch apart, onto the prepared cookie sheet. (You can spoon the mixture onto the sheets with a teaspoon as well.)
• Bake the cookies for four to five minutes, until they puff and the edges are slightly wrinkled. Remove from the oven to cool (about five minutes). Remove the cookies with a spatula onto a flat plate. There are extra cookies in case some break.
• To prepare the ice cream sandwiches, spread the top half of the cookies with the ganache and set aside. Brush the ganache on the bottoms of the remaining cookies. Sandwich the ice cream in between, placing the uncoated bottom on the plate.

MINT CHOCOLATE CHIP ICE CREAM SANDWICH

Steps:

• Cut brownie diagonally into 2 triangles. Scoop froyo in between the triangles and freeze sandwich for 15 minutes. Top with chocolate syrup.

EASY MINT CHOCOLATE CHIP ICE CREAM

Steps:

• In a large bowl, stir together the milk, cream, sugar, salt, vanilla extract and peppermint extract until the sugar has dissolved. Color to your liking with the green food coloring.
• Pour the mixture into an ice cream maker, and freeze according to the manufacturer's instructions. After about 10 minutes into the freezing, add the chocolate chips. After the ice cream has thickened, about 30 minutes later, spoon into a container, and freeze for 2 hours.

FESTIVE MINT CREAM DESSERT

Steps:

• In a microwave, melt 1/2 cup butter. Stir in cookie crumbs. Press into a 13-in. x 9-in. dish. Freeze for 30 minutes or until firm. Spread ice cream over crust; return to the freezer until firm., In a large saucepan, combine chocolate chips, confectioners' sugar, milk and remaining butter. Bring to a boil, stirring frequently. Cook and stir for 3-5 minutes or until thickened. Cool to room temperature. When cool, spread over ice cream; return to freezer until firm., Spread whipped topping over ice cream (dish will be full). Cover and freeze for until firm or overnight. , Remove from the freezer 15-20 minutes before serving. If desired, drizzle with chocolate syrup and top with sprinkles.

COFFEE-MINT CHOCOLATE ICE CREAM SANDWICHES

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 CAKE

Steps:

• Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
• Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
• Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
• Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
• To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

CHOCOLATE CHIP COOKIE AND MINT ICE CREAM SANDWICHES

Steps:

• Preheat oven to 350°F. Shape dough pieces into balls. Arrange on baking sheet and flatten to 1/2-inch thickness; press nuts onto each. Bake until golden, 12 to 18 minutes, depending on brand of cookie. Cool completely on sheet.
• Meanwhile, mix ice cream, fresh mint, and extract in small bowl; place in freezer until ready to use.
• Line baking sheet with foil. Place 1/4 cup ice cream on flat side of 1 cookie. Top with flat side of second cookie. Place on prepared sheet and freeze. Repeat to form 7 more sandwiches. Freeze until ice cream begins to firm, about 10 minutes.
• Melt chocolate chips in microwave-safe bowl on low setting in 15-second intervals, stirring often. Dip sandwiches halfway into chocolate. Return to sheet. Freeze at least 30 minutes and up to 1 day.