TRIPLE MINT CHOC CHIP ICE CREAM
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 4h10m
Yield about 2 quarts
Number Of Ingredients 6
Steps:
- Stir together the ice cream, chocolate chips, white chocolate chips, mint patty candies, creme de menthe candies and mint candies in a large bowl until combined. Transfer to a container, cover and freeze for 4 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.
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
HUBERTS' MINT CHOCOLATE CHIP ICE CREAM SANDWICH
Provided by Rena Coyle
Categories ice creams and sorbets, dessert
Time 1h30m
Yield About 18 sandwiches
Number Of Ingredients 15
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.
EASY MINT CHOCOLATE CHIP ICE CREAM
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
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 CHIP ICE CREAM
We have a cow, so homemade ice cream is a regular dessert in our household. This creamy mint chocolate chip ice cream recipe has a mild mint flavor. -Farrah McGuire, Springdale, Washington
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 1-1/2 quarts.
Number Of Ingredients 9
Steps:
- In a small saucepan, heat the milk to 175°; stir in the sugar and salt until dissolved. Whisk in a small amount of the hot mixture to the eggs. Return all to the pan, whisking constantly. Cook and stir over low heat until mixture coats the back of a metal spoon and reaches at least 160°, 2-3 minutes. Remove from the heat. , Cool quickly by placing pan in a bowl of ice water; stir for 2 minutes. Stir in whipping cream, extracts and food coloring if desired. Press plastic wrap onto surface of custard. Refrigerate for several hours or overnight., Stir in the chocolate chips. Fill ice cream freezer cylinder two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer ice cream to a freezer container; freeze for 2-4 hours before serving.
Nutrition Facts : Calories 243 calories, Fat 17g fat (10g saturated fat), Cholesterol 90mg cholesterol, Sodium 56mg sodium, Carbohydrate 20g carbohydrate (19g sugars, Fiber 0 fiber), Protein 4g protein.
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 CREAM CAKE
With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.
Provided by Ali Slagle
Categories cakes, ice creams and sorbets, dessert
Time 2h30m
Yield One 9-by-13-inch cake (15 to 18 servings)
Number Of Ingredients 4
Steps:
- Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
- Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
- Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
- Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
- To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.
MINT-CHOCOLATE ICE CREAM SANDWICH CAKE
Nothing beats the flavors of rich chocolate, refreshing peppermint, and luscious vanilla ice cream on a hot day. This pretty ice box cake comes together easily, thanks to prepared ice cream sandwiches and chocolate sauce, which also give it a stunning, retro look.
Provided by Katherine Sacks
Categories Labor Day Cake Summer No-Cook Ice Cream Chocolate Mint Birthday Graduation Back to School Wedding
Yield Serves 12-14
Number Of Ingredients 5
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.
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- 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.
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