Choc-mint ice-cream sandwiches

Choc-mint ice-cream sandwiches

By
From
Good Better Green
Makes
8

Perfect for hassle-free entertaining, the ice-cream mixture is made a day in advance, leaving only the churning and assembly for the day. The cookies can be made a day ahead, too. The ice cream needs a good 4–6 hours in the freezer after it has been churned, so take this into account when you plan your to-do list. It will seem like a lot of mint to use, but it’s correct, and gives an amazing depth of avour! The ice cream is also fantastic on its own.

Ingredients

Quantity Ingredient

For the icing

Quantity Ingredient
200g mint leaves, finely chopped
375ml double cream
375ml full-cream milk or milk substitute
2 large eggs
150g unrefined caster sugar, slightly less if you prefer it less sweet
90g dark chocolate chips or buttons

For the cookies

Quantity Ingredient
125g wholemeal spelt flour
1/2 teaspoon baking powder
pinch sea salt
35g cocoa powder, sifted
75g unsalted butter, at room temperature
100g dark muscovado sugar
1 large egg

Method

  1. For the ice cream, put the chopped mint in a saucepan with the cream and milk and heat until the milk steams – just before it starts to boil. Immediately remove from the heat and leave to cool for 15 minutes. Repeat this step once (or, if you have time, twice) more. Strain the mixture, using the back of a large spoon to press every last drop of minty-ness out of the leaves, then discard them.
  2. Whisk together the eggs and sugar. Add the mint and cream mixture in a thin, steady stream, whisking continuously. Return the mixture to the pan and cook over a low heat, stirring constantly, until it has thickened slightly and coats the back of a wooden spoon. Do not allow to boil or overheat, as the eggs will scramble.
  3. As soon as the custard has thickened, remove from the heat and set the pan in a bowl of cold water (add ice if you have it) to cool. Refrigerate the mixture overnight, then add the chocolate chips and churn in an ice-cream machine according to the manufacturer’s instructions. Alternatively, you could freeze it in a large, …at container, removing it every hour to break up the ice crystals with a stick blender or electric whisk. Ideally freeze the ice cream in a …at container that will yield a frozen slab 2–3cm thick, for 4–6 hours, or until ‰rm.
  4. For the cookies, preheat the oven to 180°C and line a large baking tray with baking parchment.
  5. In a bowl, whisk together the …our, baking powder, salt and cocoa powder; set aside. Using an electric mixer, cream the butter and sugar together until light and …u•y. Add the egg and mix until blended. Add the dry ingredients and mix until just combined.
  6. Use a tablespoon to drop 16 even-sized amounts of dough onto the prepared baking tray, leaving some space between each. Use the back of the spoon to …atten each cookie, dipping the spoon in a glass of water in between. Bake for 10 minutes, or until set around the edges but still soft in the centre; take care not to overbake. Remove from the oven and leave on the baking tray for a few minutes before transferring to a wire rack to cool.
  7. To assemble, portion out balls of ice cream with an ice cream scoop, or cut out rounds with a cookie cutter, place on the underside of a cookie and top with another cookie. Eat immediately or freeze until ready to eat.
Tags:
Back to top
    No results found
    No more results
      No results found
      No more results
        No results found
        No more results
          No results found
          No more results
            No results found
            No more results
              No results found
              No more results
              Please start typing to begin your search
              We're sorry but we had trouble running your search. Please try again