Mint Chocolate Chunk Ice Cream Sandwiches

Mint Chocolate Chunk Ice Cream Sandwiches

There's not much better on a hot summer day than a scoop of homemade mint chocolate chunk 
ice cream sandwiched between two freshly baked chocolate wafer cookies! 
There's not much better on a hot summer day than a scoop of homemade mint chocolate chunk ice cream sandwiched between two freshly baked chocolate wafer cookies!
Homemade ice cream is my jam. Ever since my boys gifted me with an ice cream maker for Mother's Day several years ago, I've been spending my summers whipping up all sorts of delicious frozen treats. From ice cream to frozen yogurt and even sorbet, the possibilities are endless with this machine. Since July is National Ice Cream Month, I couldn't let it pass by without sharing a few of my favorite recipes! This Mint Chocolate Chunk ice cream is a family favorite in my house, and baking up a batch of fresh chocolate wafer cookies and turning them into ice cream sandwiches was the best idea I've had in a long time.

There's not much better on a hot summer day than a scoop of homemade mint chocolate chunk ice cream sandwiched between two freshly baked chocolate wafer cookies!
I mean honestly, who wouldn't love a scoop of minty ice cream filled with chocolate chunks, nestled in between two freshly baked chocolate cookies? It's the dessert of my dreams!
There's not much better on a hot summer day than a scoop of homemade mint chocolate chunk ice cream sandwiched between two freshly baked chocolate wafer cookies!
Do you ever make homemade ice cream? What's your favorite flavor? Share with me in the comments below!

Mint Chocolate Chip Ice Cream Sandwiches
Author: Sarah Bates | The Chef Next Door
Makes 12 sandwiches
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Ingredients:

For the ice cream:
2 cups heavy cream
1 cup milk
2 teaspoons pure mint extract
6 egg yolks
1/2 cup sugar
1/2 teaspoon salt
1 cup chocolate chunks

In a medium saucepan, bring the cream and milk to a simmer. Stir in the mint extract. 

In a bowl, whisk together the egg yolks and sugar until well combined. Add a half cup of the hot cream mixture to the egg mixture in a slow and steady stream, whisking the entire time. Repeat the process with another half cup of hot cream. Carefully pour the egg mixture into the saucepan with the cream, whisking constantly. Cook over medium heat, whisking frequently, until the mixture thickens. The custard should reach a temperature of 170 degrees. Stir in the salt. 

Pour the custard through a fine mesh strainer into an airtight container and refrigerate until cold, at least 4 hours and up to overnight.

Churn the ice cream according to your ice cream makers instructions. During the last 5 minutes of churning, add the chocolate chunks. Transfer the ice cream to an airtight container and let it set up in the freezer for at least 4 hours before serving.

For the cookies:
2/3 cup sugar
1 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa
1/2 teaspoon baking soda
1/2 teaspoon salt
2 sticks unsalted butter, at room temperature

Preheat the oven to 350 degrees. Line two baking sheets with parchment paper or silicone liners and set aside. 

In the bowl of a stand mixer, mix the sugar, flour, cocoa, baking soda and salt on low speed until well combined. Slowly add the butter in a few batches, then increase the speed to medium. Continue mixing until the dough comes together in clumps.

Transfer the dough to a floured surface and knead a few times, then divide the dough in half. Working with one half  at a time, roll the dough to about 1/4-inch thickness. Using a 2-inch round cutter, cut circles. Gather up the scraps, reroll the dough and cut as many cookies out as possible. Transfer them to the prepared baking sheets.

Bake the cookies for 5 minutes, then rotate the and bake another 5-6 minutes longer. Allow the cookies to rest on the baking sheets for 5 minutes before placing them on wire racks to cool completely. Repeat with the remaining dough until all the cookies are made.

To make the ice cream sandwiches, place the cookies in a single layer on a baking sheet and set in the freezer for 30 minutes to harden. At the same time, set the ice cream on the counter and allow to soften.

Place a large scoop of ice cream on the flat side of half of the cookies, then top with the remaining cookies. Press down gently to sandwich the ice cream between the cookies. Place in the freezer to set before serving. Store any leftovers in the freezer in an airtight container.

Bon App├ętit!
There's not much better on a hot summer day than a scoop of homemade mint chocolate chunk ice cream sandwiched between two freshly baked chocolate wafer cookies!
As a Milk Means More Ambassador, I was compensated for developing an ice cream sandwich recipe in honor of National Ice Cream Month! All opinions, as always, are my own. Thank you for supporting the brands that make this blog possible!

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