My favorite flavor of ice cream has always been mint chocolate chip. Oh goodness. I have memories from way back always hoping for mint. I’m not this huge mint fan but I’ve just always loved it in my ice cream.
This year I made a Summer Fun List. It’s really been a blast doing all the fun things we hoped to do. In addition when I blog about it I have some accountability to try to hold true to our list.
As you can see ice cream sandwiches were definitely coming. And I thought it would be fun to make something minty since I’ve had my blog for over a year and have yet to put up any mint recipes. How sad.
Well, that’s changed. Here you are.
Delicious fresh home churned mint ice cream loaded with bits of homemade chocolate cookies. Does summer get any better than this?
Ahh the freshness. Ohhh the goodness. Hail the sandwich.
I have no idea what I’m talking about. Other than: These ARE good. You REALLY need to try them.
Hope your summer is happening in most fun of ways!
Til we meet and eat again,
I highly recommend the Cuisinart Ice Cream & Sorbet Maker. It’s under $50 and it delivers awesome results!
Fresh Mint Cookies and Cream Ice Cream Sandwiches
- 2 cups of all purpose flour
- ¾ cup Dutch-process cocoa or Hershey's Special Dark cocoa *See Note*
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup of unsalted butter
- 2 cups of sugar plus a little for sugar coating
- 2 eggs
- 2 teaspoons vanilla
Mint ice cream:
- 2 cups fresh mint leaves
- 1 cup whole or 2% milk
- 2 cups half and half or heavy cream
- 3/4 cup granulated sugar
- pinch of salt
- 2 teaspoons peppermint extract
- Heat oven to 350 degrees.
- Combine flour, cocoa,baking soda and salt. Stir and set aside.
- Using a mixer combine the butter and sugar until creamed. Add eggs one at a time stirring after each addition. Stir in vanilla. Add flour mixture a little at a time until completely incorporated.
- Wrap the dough in plastic and chill until firm, 1-2 hours.
- Roll the dough into 1 1/2 inch balls and roll in sugar to completely coat.
- Bake for 11-12 minutes until set in the middle. Move to a cooling rack after 1-2 minutes.
- Steep mint leaves in 1 cup of milk for about 30 minutes. Let cool a bit. Pour though a sieve. Press out and squeeze mint as much as possible. Transfer to a 1 cup measuring cup. Fill up with additional milk as needed to make 1 full cup.
- Combine minty milk, sugar and a pinch of salt in a medium bowl. Whisk until sugar is dissolved. Stir in heavy cream or half and half and peppermint extract. Cover and refrigerate for 1 to 2 hours or overnight.
- Place creamy mixture in an ice cream maker and follow directions for operation. My Cusinart needs to churn for about 15-20 minutes. In the last minute or two add cookie crumbs. Freeze for an additional 15-30 minutes or until hardened enough to scoop onto cookies.(Note: if it's too hard let sit for a few minutes before scooping.)
- Lay cookies out face up. Scoop about 1/4 -1/3 cup ice cream (depending on cookie size) onto cookie.Top with additional cookie.
- Eat immediately or freeze in an airtight container for up to 2 weeks.
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