Mint Chocolate Chip Ice Cream Sandwich Recipes

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HUBERTS' MINT CHOCOLATE CHIP ICE CREAM SANDWICH



Huberts' Mint Chocolate Chip Ice Cream Sandwich image

Provided by Rena Coyle

Categories     ice creams and sorbets, dessert

Time 1h30m

Yield About 18 sandwiches

Number Of Ingredients 15

1 1/2 cups fresh mint leaves
3/4 cup sugar
1 quart half-and-half
6 egg yolks
1/2 cup small chocolate chips
4 ounces bittersweet chocolate
6 tablespoons unsalted butter
2 teaspoons heavy cream
2 teaspoons brandy
6 ounces bittersweet chocolate
3/4 cup egg whites (5 to 6 large eggs)
1/8 teaspooon cream of tartar
3/4 cup sugar
1 egg yolk
1/2 cup ground blanched almonds

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.

CHOCOLATE-MINT CHIP ICE CREAM SANDWICHES



Chocolate-Mint Chip Ice Cream Sandwiches image

Provided by Mel

Categories     Ice Cream

Time 1h30m

Number Of Ingredients 12

1/2 cup all-purpose flour
1/4 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
4 ounces semisweet or bittersweet chocolate (chopped)
4 tablespoons butter
3/4 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1/4 cup semisweet chocolate chips
3 tablespoons sugar
1 pint mint chocolate chip ice cream

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.

Nutrition Facts : ServingSize 1 Ice Cream Sandwich, Calories 577 kcal, Carbohydrate 79 g, Protein 8 g, Fat 28 g, SaturatedFat 17 g, Cholesterol 79 mg, Sodium 292 mg, Fiber 5 g, Sugar 63 g

CHOCOLATE-COVERED MINT ICE CREAM SANDWICHES



Chocolate-Covered Mint Ice Cream Sandwiches image

Provided by Food Network Kitchen

Categories     dessert

Number Of Ingredients 0

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.

MINT CHOCOLATE CHIP ICE CREAM SANDWICH



Mint Chocolate Chip Ice Cream Sandwich image

Provided by Betty Crocker Kitchens

Categories     Dessert

Yield 1

Number Of Ingredients 3

1 Fiber One™ 90 calorie mint fudge brownie
2 tbsp. mint fat-free frozen yogurt, slightly softened
1 tsp. light chocolate-flavor syrup

Steps:

  • Cut brownie diagonally into 2 triangles. Scoop froyo in between the triangles and freeze sandwich for 15 minutes. Top with chocolate syrup.

Nutrition Facts : Calories 140, Carbohydrate 25 g, Cholesterol 0 mg, Fat 1/2, Fiber 5 g, Protein 2 g, SaturatedFat 1 1/2 g, ServingSize 1 Serving, Sodium 115 mg, Sugar 14 g, TransFat 0 g

EASY MINT CHOCOLATE CHIP ICE CREAM



Easy Mint Chocolate Chip Ice Cream image

This is a GREAT mint chocolate chip ice cream that I discovered by accident. The 2% milk makes the ice cream taste 'lighter' I think.

Provided by Darryn M. Briggs

Categories     Desserts     Frozen Dessert Recipes     100+ Ice Cream Recipes     Chocolate Ice Cream Recipes

Time 2h45m

Yield 8

Number Of Ingredients 8

2 cups 2% milk
2 cups heavy cream
1 cup sugar
½ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon peppermint extract
3 drops green food coloring
1 cup miniature semisweet chocolate chips

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.

Nutrition Facts : Calories 438.9 calories, Carbohydrate 43.2 g, Cholesterol 86.4 mg, Fat 29.7 g, Fiber 1.3 g, Protein 4.1 g, SaturatedFat 18.3 g, Sodium 195.4 mg, Sugar 39.8 g

MINT CHOCOLATE CHIP ICE CREAM BARS



Mint Chocolate Chip Ice Cream Bars image

The combination of chocolate and mint will make this dessert a hit at any summer bash.

Provided by Betty Crocker Kitchens

Categories     Dessert

Number Of Ingredients 6

1 Package Immaculate Baking Co.™ Gluten Free Double Chocolate Cookie Dough
1 1.5 QT container of Mint Chocolate Chip Ice Cream
1 cup whipped cream
1/4 cup powdered sugar
1/2 teaspoon peppermint extract
mini chocolate chips

Steps:

  • MAKE IN ADVANCE (Cookie Layer): Preheat oven to 325°F. Line a baking dish with parchment paper. Place cookie dough pieces close together in the baking dish.
  • Bake for 10 minutes (or until soft & melted) & then flatten cookies with a spatula until they connect to create a crust. Continue baking until fully cooked. Allow to cool completely
  • ICE CREAM LAYER: Allow ice cream to soften at room temperature until soft. Spread ice cream into a layer over the cookies and spread to even out. Freeze until solid
  • WHIPPED TOPPING: Whip cream, powdered sugar & peppermint extract until whipped & forming soft peaks. Spread whipped cream into a layer on top of the ice cream and sprinkle with mini chocolate chips Freeze until solid (at least 3 hours)

Nutrition Facts : ServingSize 1 Serving

CHOCOLATE CHIP COOKIE AND MINT ICE CREAM SANDWICHES



Chocolate Chip Cookie and Mint Ice Cream Sandwiches image

Gussy up two store-bought items for an original homemade treat.

Time 1h30m

Yield Makes 8 servings

Number Of Ingredients 6

16 ready-to-bake chocolate chip cookie dough pieces
3/4 cup chopped toasted hazelnuts
1 pint vanilla ice cream, slightly softened
2 tablespoons chopped fresh mint
1/4 teaspoon peppermint extract
6 ounces (1 cup) semisweet or bittersweet chocolate chips

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.

MINT CHOCOLATE CHIP ICE-MILK SANDWICHES



Mint Chocolate Chip Ice-Milk Sandwiches image

Yield Makes 12 ice-milk sandwiches

Number Of Ingredients 15

about 2 cups mint chocolate chip ice milk, softened lightly
1/2 cup sugar
1 tablespoon cornstarch
2 1/3 cups low-fat (1%) milk
2 large egg yolks, beaten lightly
1 tablespoon green or white crème de menthe
1 ounce fine-quality bittersweet chocolate (not unsweetened), chopped
24 cocoa snaps
1/2 cup all-purpose flour
1/2 cup sugar
1/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/4 teaspoon salt
2 tablespoons unsalted butter, softened
1 large egg, beaten lightly

Steps:

  • Sandwich 2 1/2 tablespoons ice milk between 2 snaps, pressing snaps together gently, and put sandwich on a tray in a freezer. Form 11 more sandwiches in same manner and freeze on tray, covered, until hard. Ice-milk sandwiches may be made 1 week ahead and kept frozen, individually wrapped in plastic wrap.
  • In a saucepan whisk together sugar and cornstarch and whisk in milk. Bring mixture to a boil over moderate heat, stirring frequently, and boil, stirring constantly, 1 minute. Remove pan from heat.
  • In a small bowl stir about one fourth milk mixture into yolks and pour into remaining milk mixture, whisking constantly. Cook mixture over low heat, stirring constantly, until slightly thickened and a thermometer registers 160°F. (Do not boil mixture or it will curdle.) Stir in crème de menthe and transfer mixture to a bowl. Chill mixture about 1 hour, or until cool.
  • In a small heavy saucepan melt chocolate over low heat, stirring occasionally and cool slightly. Put chocolate in a small sealable plastic bag and seal bag, pressing out excess air. Squeeze chocolate to one corner of bag and snip off 1/8 inch from corner to form a makeshift pastry bag. Freeze milk mixture in an ice-cream maker and with motor running add chocolate in a thin stream during last few minutes of freezing time. Makes 3 1/2 cups ice milk.
  • In a bowl whisk together flour, sugar, cocoa powder, baking powder, and salt and with fingers blend in butter until incorporated. Stir in egg until mixture is combined well. Cover dough in bowl and chill until firm, about 1 hour.
  • Preheat oven to 400°F. and lightly grease a large baking sheet.
  • Spoon level tablespoons of dough onto a sheet of wax paper and cut each in half. With floured hands roll each piece of dough into a ball and arrange, evenly spaced, on baking sheet. Flatten each ball with floured metal spatula into a disk about 2 inches in diameter and bake in middle of oven 7 to 8 minutes, or until cookies are set but not hard. Cool cookies on racks. (Cookies will continue to crisp as they cool.) Makes about 26 cocoa snaps.

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