Open-Faced Mint Chocolate Chip Ice Cream Sandwiches

I know it looks like I’ve become obsessed with ice cream…

But that’s only because I’ve become obsessed with ice cream.

So what?

Yeah, so what if I’m totally into what’s in right now?

And by what’s in right now, I do indeed mean ignoring my to-do list in lieu of a leisurely afternoon escapade, unintentional and over-extended Sunday naps, spontaneous adventuring, too many forever-late nights and seeking out sweet relief from these fleeting heat-drenched days in the most delicious ways possible.

Tis the season, ya’ll.

And make no mistake, during summer, the most delicious ways possible typically entail cool creaminess (i.e. ice cream) and not cranking up the oven.

No need to heat your home any more than necessary, ya feel me?     I know you do.
I can’t possibly be the only one making an average of three sweat-sodden outfit changes a day.

Sorry, that was mildly disgusting.

So anyway, a few minutes stirring over the stove and cooking stuff other than waffles on your waffle iron is the hip way to cook for now. Trust me, it so is.

Not to mention, plump little waffle cookies are just darned cute.     Don’t pretend like they’re not.

Mildly sweet and slicked with an anti-sog dark chocolate coat, these little guys make ideal mattresses for  just about any flavor of ice cream to chill on.

As for now, we’re going with mint chocolate chip.   Cause mint chocolate chip falls really hard into that most delicious ways category.

I’ve mentioned my adoration for mint chocolate chip ice cream before…   roughly a year ago, in fact.   Can’t believe we’re already back around to National Ice Cream Month.
Fudging genius concept, right?

While I do enjoy my freezer-aisle pint o’ mint choco chip as much as anyone, making it in your own kitchen takes this timeless dairy masterpiece to an entirely different level. Infusing the cream with fresh mint leaves pumps this ice cream full of vibrant herbal aromas that blows any Andes Mint imitating creams  straight out the freezer.

If like myself, you  take nostalgic comfort in having your mint chocolate chip ice cream maintain a greenish hue, a few petite drops of food coloring does the trick.  And really… you only need 1 to 3 petite drops. That’s all. This ain’t red velvet cake, folks.

Of course, resembling the Wicked Witch of the West’s complexion in no way interferes with the ice cream’s wickedly good flavor. Promise.

Open-Faced Mint Chocolate Chip Ice Cream Sandwiches

For the mint chocolate chip ice cream

Adapted from Martha Stewart

  • 2 1/2 cups whole milk
  • 14 sprigs fresh mint
  • 5 large egg yolks
  • 2/3 cup sugar
  • 1 cup heavy cream
  • 1/4 teaspoon pure peppermint extract
  • 4 ounces semisweet chocolate, chopped
  • a few drops green food coloring (optional)
In a medium saucepan, combine milk and 12 sprigs mint. Bring to a gentle boil, cover, and remove pan from heat. Let steep 30 minutes. Strain mixture; reserve milk, and discard solids.
Combine egg yolks and sugar in the bowl of an electric mixer fitted with paddle attachment. Beat at medium-high speed until very thick and pale yellow, 3 to 5 minutes. Return milk to a simmer.
Add half of the warm milk to egg-yolk mixture; whisk until blended. Return new mixture to saucepan with remaining milk. Cook over low heat, stirring constantly, until mixture is thick enough to coat the back of a wooden spoon.
Have ready an ice-water bath. Remove saucepan from heat; immediately stir in cream. Pass mixture through a sieve set over a medium bowl. Place bowl in ice-water bath; chill. Stir in peppermint extract and the food coloring if using.
Freeze in ice-cream maker according to instructions. Finely chop remaining 2 sprigs mint. Add mint and chocolate; mix in machine until combined, about 30 seconds. Store in an airtight container.

 For the chocolate waffle cookies

Adapted from Joy the Baker

  • 1 stick unsalted butter, softened
  • 3/4 cup lightly packed light brown sugar
  • 1 large egg
  • 1 large egg white
  • 2 teaspoons pure vanilla extract
  • 1 cup all-purpose flour
  • 6 tablespoons unsweetened Dutch-process cocoa powder
  • 1/4 teaspoon baking soda
  • 2 tablespoons buttermilk
  • Vegetable oil spray
  • 2 ounces dark chocolate, melted

In a bowl, using a handheld electric mixer, beat the butter with the brown sugar at medium-high speed until fluffy, 4 minutes. Beat in the egg, egg white and vanilla until combined. Sift the flour with the cocoa and baking soda to remove the cocoa lumps. Add the mixture to the bowl and beat at medium-low speed until the batter is moistened. Beat in the buttermilk; the batter will be stiff.
Preheat a waffle iron and spray with vegetable oil. For each cookie, spoon 2 tablespoons of batter into a quadrant of the waffle iron; if the iron is large enough, there may be room to make more than one cookie at a time. Close and cook just until fragrant, about 2 minutes, depending on your machine. Carefully lift the cookie and transfer it to a wire rack.

Once cookie have cooled, dip one side of each into the melted chocolate. Allow the chocolate to harden.

To serve, place one cookie, chocolate-coated side up, and top with a heaping scoop of the mint chocolate chip ice cream.

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