Freeze State of Jones: Chocolate Mint Ice Cream Sandwiches
 
Prep time
Cook time
Total time
 
Author:
Serves: 1 quart
What You Need
  • For the Cookies:
  • 2 c. all-purpose flour
  • ½ c. cocoa powder
  • 2 tbsp. cocoa powder
  • ¼ tsp. salt
  • 1 c. unsalted butter
  • 1½ c. confectioners' sugar
  • 2 large egg yolks
  • 1 tsp. pure vanilla extract
  • ⅓ Cup mini chocolate chips
  • For the Ice Cream:
  • 1 Cup of packed fresh mint leaves
  • 2 cups sugar, (divided)
  • 3 cups whole milk
  • 3 cups heavy cream
  • 6 large egg yolks
  • ½ teaspoon vanilla
What to Do
  1. FOR the COOKIES:
  2. Preheat oven to 350 degrees.
  3. Sift together the flour, cocoa, and salt in a bowl and set aside.
  4. Beat the butter and sugar together in a large bowl with an electric mixer set on medium speed until light and fluffy.
  5. Add the egg yolks and the vanilla to the butter mixture and beat it.
  6. Reduce mixer speed to low and slowly add the flour mixture.
  7. Beat until the dough is firm.
  8. Wrap the dough in plastic and chill for 20 minutes.
  9. Roll the dough out on a flat surface (ideally covered in parchment paper) into VERY thin sheets (1/8 inch or so) and cut into rectangles or circles using a cookie cutter. I like LARGE rounds.
  10. Bake on a cookie sheet covered in parchment paper for 6 minutes (give or take a minute or so more depending on your oven). The goal is to have cookies on the softer side so they are easy to bite into.
  11. Place the cookies in the freezer to harden for 30 minutes or so.
  12. FOR the ICE CREAM:
  13. Make your standard custard. Heat the whole milk, 1 cup sugar, and vanilla in a saucepan just until it steams (not boiled! don’t curdle it!)
  14. While it’s heating, whisk 1 cup sugar and the egg yolks until the yolks lighten a little bit.
  15. Once the half & half has steamed, pour two cups slowly into the egg yolks and whisk. This heats up the eggs slowly, so they can be poured into the half and half without scrambling them (this. is. key.) Stir in the heavy cream into the egg mixture and heat it again until it’s steaming again. At this point, turn off the heat and put the cup of mint into the mixture to steep while it cools.
  16. To cool it, you could use an ice bath (see here) but this time, I poured mine into a gallon plastic bag and left it in the freezer for an hour so it would cool.
  17. Once the base has cooled, strain the mint and pour the liquid into your ice cream maker.
  18. Freeze it according to the directions of your ice cream maker, and get ready for something delicious.
  19. ASSEMBLE the SANDWICHES:
  20. Place an even number of cookies face down on a clean work surface.
  21. Scoop out 1 to 2 scoops of ice cream onto the cookie, and then place a second cookie on top, and squish down.
  22. Wipe around the edge with a spoon to smooth out any rough spots.
  23. Wrap tightly with plastic wrap and freeze until set -- about 2 hours
Recipe by Mess of Greens at https://www.messofgreensblog.com/?p=965