Chocolate Chip Cookie And Mint Ice Cream Sandwiches 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.

CHOCOLATE MINT SANDWICH COOKIES

Steps:

• In a small saucepan, combine the butter, brown sugar, water and chocolate chips. Cook and stir over low heat until chips are melted. Cool. Beat in eggs and vanilla. Combine the flour, baking soda and salt; gradually add to chocolate mixture. , Drop by rounded teaspoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° until firm, 10-12 minutes. Remove to wire racks to cool. , In a large bowl, combine confectioners' sugar, butter, milk, extract, salt and, if desired, food coloring until smooth. Spread on the bottoms of half of the cookies; top with remaining cookies.

GIANT MINT CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Preheat an oven to 350 degrees F. Combine the flour, baking soda and salt in a large bowl. Beat the butter, granulated sugar and brown sugar together until light and fluffy (about 3 minutes) on medium speed. Beat in the eggs, one at a time, then add the vanilla.
• At a low speed, beat in the dry ingredients in batches, until just blended, do not over beat or the dough will get tough. Stir in the chocolate chunks and chopped chocolate using a wooden spoon until well combined. Wrap the bowl with plastic and chill dough 30 minutes or overnight.
• Shape or scoop into 2-inch balls using a spoon or ice cream scoop. Place on cookie sheets, about 3 inches apart. (About 6 cookies per tray with 2 trays per batch.) Flatten them slightly and bake until golden brown around the edges, about 15 to 18 minutes. Let cool on tray about 3 minutes. Transfer the cookies to a cooling rack and cool completely.
• Remove the ice cream from the freezer about 5 minutes to thaw/soften slightly before scooping. Using a 2-ounce ice cream scoop, place 3 scoops of ice cream (about 1/2 cup) onto the flat side of a cookie. Top with another cookie and press gently to flatten slightly. Using an offset spatula or a butter knife, smooth the ice cream around the edges of the cookie until the ice cream is flush with the outside of the cookie. Serve immediately or re-freeze until ready to serve. If re-freezing, thaw the sandwich for about 4 to 5 minutes before serving.

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.

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.

COOKIE ICE CREAM SANDWICHES- CHOCOLATE CHIP COOKIES

Steps:

• Preheat oven to 350. Grease cookie sheets (I use parchment paper instead).
• On medium speed, beat butter until fluffy, 1-2 minutes.
• Beat in the brown sugar until smooth, 1-2 minutes.
• Beat in egg, oats, flour, coconut, chocolate chips, baking soda and salt until blended, 1-2 minutes. The dough is very thick and stiff.
• Drop by tablespoonfuls onto baking sheets. I use a cookie scoop for this so that they all come out the same. Flatten into 2 inch rounds. You're supposed end up with 24 cookies but I always get 22. If you wet your hands, the dough will not stick to your fingers.
• Bake 10-12 minutes or until JUST starting to brown lightly.
• Cool 5-10 minutes or so on pans (or until you can lift them off easily without them becoming deformed). Transfer to racks and cool completely. At this point, I freeze the cookies. It makes putting the ice cream sandwiches together so much easier and the cookies don't crack or break.
• You want the ice cream to be JUST softened enough to scoop out. If it's too soft, it's a pain and squeezes out the sides of the cookies to much. Scoop about 1/3 cup of your favorite ice cream onto the flat side of 12 cookies and top with the other 12 cookies. Press down lightly so the ice cream squeezes out to the edges. I use a small butter knife to smooth it out all the way around. Put your sprinkles or whatever decorations you're using into a small, shallow but wide bowl or saucer. Roll the ice cream sandwiches through the sprinkles like a wheel kind of and the sprinkles will easily stick to the ice cream around the edges. See photos.
• Freeze at least 1 hour (really, I'm serious! You have to freeze them at least an hour or the ice cream will squeeze out the sides when you eat them) and then wrap the 1 or 2 that you haven't eaten (ha, ha) in plastic wrap for a midnight snack.