Giant Mint Chocolate Chip 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.

MINT CHOCOLATE CHIP ICE CREAM SANDWICHES

Steps:

• Combine the sweetened condensed milk, peppermint extract, and green food coloring in a large mixing bowl. Set aside.
• Place heavy cream into the bowl of a stand mixer fitted with the whisk attachment (or into a large mixing bowl and use an electric mixer). Beat the heavy cream on medium speed until it holds stiff peaks.
• Fold about half a cup of the whipped cream into the sweetened condensed milk mixture to lighten. Fold in the remaining heavy cream until just combined, then fold in the chocolate chips.
• Cover loosely with plastic wrap and freeze for at least 4 hours, or overnight.
• Preheat the oven to 350 degrees.
• Place the cake mix, eggs, oil, and peppermint extract in a large mixing bowl and beat with an electric mixer set to medium speed until ingredients are well combined, 2 to 3 minutes. Fold in the chocolate chips. (Dough will be very stiff.)
• Form into balls of about 2 tablespoons of dough. Place on ungreased baking sheets 2 inches apart and flatten slightly. Bake until lightly browned around the edges, 10 to 12 minutes. Cool completely on baking sheets before filling with ice cream. (You can make the cookies up to 1 week ahead and store in an airtight container at room temperature.)
• To make the ice cream sandwiches, place a scoop of ice cream on half of the cookies, then top the ice cream with another cookie and press down to form a sandwich. Roll the edges of the ice cream in additional mini chocolate chips, if desired. Freeze sandwiches for 30 minutes, then serve.

CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES

Steps:

• Sandwich mint chocolate chip ice cream between chocolate wafer cookies; freeze until firm. Melt 6 ounces chopped semisweet chocolate, 6 tablespoons butter and 11/2 tablespoons corn syrup in the microwave, stirring every 30 seconds. Stir in 1/2 teaspoon peppermint extract; let cool a few minutes, then dip the ice cream sandwiches in the chocolate mixture to fully coat. Freeze at least 1 hour.

GIANT MINT CHOC ICE

Steps:

• Brush a 450g loaf tin with oil. As neatly as you can, line the bottom and sides of the tin with two strips of baking parchment. Melt 100g of the chocolate in the microwave with 1 tbsp vegetable oil on high in 30-sec bursts until smooth and glossy, then pour the melted chocolate into the loaf tin. Carefully spread the chocolate up the sides of the tin using a cutlery knife until they are all evenly coated. Put the tin in the freezer for 15 mins to set and take the ice cream out of the freezer to soften.
• Take the tin out of the freezer and, working as quickly as you can, spread a quarter of the ice cream onto the base, then top with a single layer of chocolate mint thins. Add another layer of ice cream, followed by a layer of biscuits and mint thins. Top with another layer of ice cream, then a single layer of mint thins, before sealing with the last of the ice cream. Put back in the freezer to harden for at least 2 hrs or overnight. Don't worry if your layers are a bit messy - once everything has set and you cut a slice, it will look great.
• Melt the remaining chocolate with the oil, leave it to cool a little, then, working quickly, spoon blobs over the ice cream and smooth over with the back of the spoon to cover the base. Return to the freezer until set. About 10 mins before you want to serve it, invert the ice cream bar onto a plate and peel off the baking parchment. Cut into six slices using a hot, sharp knife.

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.

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.

GIANT COOKIE ICE CREAM SANDWICH RECIPE BY TASTY

Steps:

• Preheat oven to 375°F (190°C).
• In a large bowl, whisk together the brown sugar, white sugar, and melted butter.
• Add in the eggs and vanilla, and whisk until combined.
• Add in the flour, baking powder, and salt, and mix together until just combined. Add in the chocolate chips and mix again.
• Spay two round pans with nonstick cooking spray and separate the cookie dough into each pan. Pat down the dough with a spatula until the surface is even, and bake for 35 minutes or until golden brown.
• While the cookies are baking, place plastic wrap in a springform pan. Pour softened vanilla ice cream into the springform pan and spread evenly. Freeze until solid, about 1 hour.
• Once the cookies have baked and cooled, turn them over onto a tray.
• Place the ice cream disk on top of one half and cover with the other half.
• With your hand press the mini chocolate chips to the outside of the cookie. Freeze again until solid.
• Enjoy!