Mint Chocolate Chip Ice Milk Sandwiches Food

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.

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-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.

MINT CHOCOLATE CHIP ICE-MILK SANDWICHES

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.

MINT CHOCOLATE CHIP ICE CREAM

Steps:

• Peel and cut the bananas into 1-inch rounds. Place the bananas in a freezer bag and freeze for at least 3 hours.
• In a small bowl, whisk together the cocoa powder, milk and vanilla.
• If your banana slices have been frozen for longer than a day, let them thaw for about 15 minutes. Place the frozen bananas, chocolate mixture and salt in a food processor and blend well, stopping to scrape down the sides often to get a smooth, even consistency. Add a drop of mint extract to the ice cream, blend and taste. For a more intense mint flavor, increase the mint a drop at a time until you achieve the desired taste. Finally, add the chocolate chips into the ice cream and stir by hand until they're mixed throughout.
• Scoop the ice cream into single-serving bowls and serve immediately or cover in plastic wrap and freeze. If you're saving these for a later time, remove the bowls from the freezer about 5 minutes before serving.

MINT-CHOCOLATE ICE CREAM SANDWICH CAKE

Steps:

• Using an electric mixer on medium-low speed, beat cream in a large bowl until medium-stiff peaks form. Gently fold in chocolate syrup and peppermint extract. Transfer half of the cream mixture to a medium bowl; cover and chill until ready to use.
• Spread a thin layer of remaining cream mixture on bottom of a platter. Top with 4 ice cream sandwiches, placing 3 side by side and 1 along bottom of row for a square-shaped base, or 4 side by side for a rectangular-shaped base. Top with a thin layer of cream mixture and sprinkle with 1/4 cup cookies. Continue layering sandwiches, cream, and cookies, ending with a layer of cream, until all sandwiches are used (you should have 4 layers; reserve remaining 1/4 cup cookies). Wipe any excess cream off platter, then freeze until set, at least 1 hour or up to overnight.
• Using a spatula, frost top and sides of cake with reserved cream mixture. Sprinkle reserved 1/4 cup cookies over cake. Freeze again 30 minutes, then slice and serve.
• Do Ahead
• Fully assembled cake can be made 1 day ahead; keep frozen.