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Recipe

Chocolate chip and mint ice cream with dark-chocolate cookies

Combine the satisfying crunch of a chocolate cookie with the creamy goodness of chocolate chip and mint ice cream in these delish sandwiches! Too simple to make and too scrumptious to eat.

By Jo Wilcox
  • 50 mins preparation plus freezing time
  • Makes 12 ice-cream sandwiches
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Ingredients

  • 2 litres plain vanilla ice cream
  • small bunch mint leaves, finely sliced
  • 100 g dark chocolate chips or drops
  • 2 tsp peppermint essence
Cookies
  • 150 g butter
  • 1 cup brown sugar
  • 1 egg
  • 1 tsp vanilla extract
  • 100 g dark chocolate, melted
  • 1/4 cup cocoa
  • 1 3/4 cups self-raising flour

Method

  • 1
    Semi-thaw the ice cream and transfer to a large bowl. Add the sliced mint leaves, chocolate chips and peppermint essence and mix well. Return to a freezer-proof container and freeze for at least 4 hours.
  • 2
    For the cookies, preheat the oven to 170°C. Beat the butter and sugar until pale and creamy, add the egg and vanilla and beat well. Stir in the melted chocolate and sift over the combined cocoa and flour. Mix well.
  • 3
    Place tablespoons of mixture on lined baking trays and bake for 10-12 minutes or until just holding their shape but still soft in the centre. Allow to cool on the trays, then transfer to a wire rack to cool completely before sandwiching with chocolate and mint ice cream.

Notes

These ice-cream sandwiches can be assembled, wrapped in baking paper and kept frozen until ready to serve.

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