Keep cool with these minty fresh chocolate treats!
Enjoy the refreshing delight of Peppermint Ice Cream Sandwiches, a perfect summer treat for the whole family! Creamy mint chocolate chip ice cream nestled between two soft and chewy chocolate chip cookies – a heavenly combination that’s cool and delicious.
Get Creative:
Try swapping the peppermint flavour for lychee, honeycomb or another of your favourite flavours.
Ingredients
Ice Cream
- 350g Condensed Milk
- 550ml Double Cream
- 75g Dark Chocolate
- Green Gel Food Colouring (optional)
- 30 Drops Foodie Flavours Peppermint Flavouring
Double Chocolate Cookies
- 150g Dark Soft Brown Sugar
- 100g Caster Sugar
- 175g Unsalted Butter, at room temperature
- 1 Large Egg plus 1 yolk, at room temperature
- 1 Tsp Gorilla Vanilla
- 250g Plain Flour
- 1 Tbsp Cornflour
- 40g Cocoa Powder
- 5 Tsp Baking Powder
- ¼ Tsp Fine Sea Salt
- 100g Dark Chocolate Chips
- 100g Milk Chocolate Chips
Instructions
Servings 12 / Prep time 20 mins, plus chill time / Cook time 10 mins
Mint Chocolate Chip Ice Cream
- Finely chop the dark chocolate and set aside.
- Mix together the condensed milk and peppermint flavouring in a large bowl.
- In a separate bowl, whisk the double cream using a hand or stand mixer until stiff peaks begin to form. Be careful not to over whisk.
- Add a third of the cream to the condensed milk and gently fold it in using a spatula. Repeat for the remaining cream, mixing the green food colouring in too. The texture will be lumpy at first but as you fold the mixture it will become smoother.
- Fold in the chopped chocolate.
- Add the mixture to a container (we used a 2lb loaf tin) and freeze for at least 4 hours.
Double Chocolate Cookies
- Preheat the oven to 180°C/160°C fan and line a tray with baking paper or a silicone baking mat.
- In a large bowl, cream together the butter with the sugars for 2-3 mins.
- Add the egg, egg yolk and vanilla extract. Beat again until combined.
- In a separate bowl mix together the flour, cornflour, cocoa powder, baking powder, and salt.
- Once the dry ingredients are mixed, sift these into the butter and sugar mixture. Mix until combined.
- Chop the chocolate chips to make them smaller in size and add these to the cookie dough. Mix until evenly distributed.
- Divide the cookie dough into 24 balls.
- Place the balls of dough onto your prepared baking tray, making sure to leave space for the cookies to spread. You may need to bake the cookies in a few batches.
- Bake in the oven for 10 mins.
- Leave the cookies on the tray for 10 minutes, then transfer them to a wire rack to cool.
Assembly
- Place one cookie upside down and add a scoop of ice cream on top. If the ice cream is too firm, sit it at room temperature for a few mins to soften.
- Sandwich with another cookie and smooth the edges of the ice cream using a spoon/knife.
- Wrap using cling film and freeze for 3 hours. Repeat this to make the remaining ice cream sandwiches.
