I’ve consumed a startlingly low amount of ice cream this summer. I’m talking once, maybe twice. I’m blaming this on the lack of hot days that leave you sweating and craving a cold treat. Regardless of the cause it was clear that this situation needed to be rectified.
You know it would be way to easy for me to just go to the ice cream shop and order a cone. Instead I have to make my own ice cream because the blood, sweat and tears that go into it just make it taste oh so much better. I kid, this is actually a simple ice cream to make, but it sure does taste out of this world.
obsession love of mint has been clearly established on the blog. Though I reaffirmed it for myself this week when I popped the last of my Myntz (I can only find at TJ’s) in my mouth and had a moment of panic that I was out! Fear not I had 4 more tins in my desk drawer. Phewww!! Crisis averted.
Back to the ice cream. There was no doubt in my mind that I had to make mint chocolate chip ice cream with the fresh mint from the back yard. It wasn’t until I was buying ingredients that I decided the only thing better than chocolate chips in ice cream is oreos. And if I was going to make oreos why not just make them sandwiches? It’s portable ice cream people! Nothing wrong with that!
Remember when I made oreos last year? (http://www.champagnefrosting.com/?p=1225) And they tasted just like the real thing, except maybe better? Well I used that same oreo cookie base but cut them in 4 inch circles. Lots of room for ice cream in the center!
Ohh and the ice cream… it is not for the faint of heart. It is pure fresh mint and it packs a punch. None of the fake mint flavoring, no extract, just fresh picked mint leaves. It’s a little sandwich sent from heaven.
Oreo Mint Ice Cream Sandwiches
1 Cup Flour
3/4 Cup Unsweetened Cocoa
1/2 Teaspoon Baking Soda
1/4 Teaspoon Baking Powder
1/4 Teaspoon Salt
1/2 Cup Butter, softened
1 Cup Sugar
1 Large Egg
1/2 Cup Chocolate Chips, melted
Preheat oven to 350.
In a small bowl whisk together flour, cocoa, baking soda, baking powder and salt. In the large bowl of your electric mixer beat together the butter and sugar. Once combined add in the egg. Slowly add in half of the flour mixture. Then beat in all the melted chocolate. Add the remaining flour and mix until comes together. Separate into two balls, flatten each ball into a disk and wrap in plastic wrap. Let dough sit in the refrigerator for 30 minutes.
Remove the dough from the refrigerator and roll out between two layers of plastic wrap. You want to dough about 1/8 of an inch thick. Using a large round cookie cutter cut as many cookies out of dough as you can. Place cut cookies on silpat or parchment lined cookie sheets.
Bake at 350 for 10 minutes. When done remove from oven and place and cooling rack to cool completely.
Mint Ice Cream
2 1/4 Cups Heavy Cream
2 1/4 Cups Whole Milk
1 Cup Sugar
2 1/2 Cups Fresh Mint Leaves
Dash Green Gel Food Coloring
1/2 Cup Chocolate Cookies, crushed (optional)
In a medium saucepan combine the heavy cream, sugar and mint and bring to a simmer over medium low heat. Turn off the heat once it has reached a slow simmer. Allow mixture to cool and mint to steep, about 1 hour. Strain out mint leaves. Stir in the milk (and food coloring) and refrigerate the mixture until cool, 2-3 hours.
Once cool pour the mixture into your ice cream maker and let mixture churn. Follow your ice cream makers specific instructions (mine usually takes 30 minutes).
After ice cream is done churning pour the mixture out onto a cookie sheet lined with parchment. You want the layer about 3/4 inch thick. Freeze for 3 hours or longer. Once frozen using the round cookie cutter you used for the cookies, cut out circles of ice cream and place between two cookies. Repeat until all the ice cream is used. Freeze cookie sandwiches for 2 more hours (or more) and then serve.