Chocolate Mint Ice Cream Cookies

Even though Northern Virginia has more than a foot of snow and COLD, I spent my day making ice cream!! What?! Let me explain-  So, when I was younger or yesterday (whatever) I came up with this idea that when you eat something cold your body compensates and warms itself up, so really by eating ice cream in the winter it is beneficial to your body temperature and overall health. I do not however have the opinion that it is at all OK to eat hot soup in the summer–that is just crazy talk. Anyway, it was a fun adventure and I definitely feel warm and fuzzy all over after having this treat! 

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 First, I made the cookies. The original recipe for this cookie is chocolate peanut butter(also known as “Santa Cookies” in this house- Santa LOVES these cookies!)  but today we used chocolate mint chips!  And not just chocolate mint chips, but Andes chips…. really rich and decadent. I wish you could see the candies- such a pretty color and perfect for St. Patrick’s Day! Next time I think I will reserve some chips to add to the top right before baking. And for all of those Thin Mint fans out there- these are just the ticket to satisfy your craving year round.  

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To make these cookies, combine your wet ingredients and mix well.

Then add your dry ingredients: 2 cups all purpose flour, 3/4 cup cocoa powder, 1 teaspoon baking powder, and 1/2 teaspoon salt. Whisk to combine.

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 Add these fantastic chips!

IMG_7927[1]Place your cookie dough creation on your cookie sheet using a medium scoop. These cookies do have a tendency to spread. I usually only bake 6 cookies at a time. Bake at 350 degrees for 8-10 minutes.

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 Next, I made my ice cream!  Not a fan of food coloring, so my mint ice cream is white, but still minty!    

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 This truly was the easiest ice cream recipe I have ever made- take a look! 

I let my ice cream firm up slightly in the freezer and then put my cookies face down and started making cookie sandwiches!

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 I had to work quickly, but I survived the ice cream spillage on my fingers! 

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 Wrap in plastic and freeze until firm. 

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  This is what it looks like outside my window.  Thirteen inches of beautiful snow and 25 degrees…. so logically I made ice cream to warm the body and soul….  remember this trick next time- your family will thank you!! 

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 Monkey Man- see those crazy eyes?? – today he never took a nap because he discovered he can climb out of his crib. But he still has enough energy to work his way through an ice cream sandwich like nobody’s business. 

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We all celebrate St. Patrick’s Day a little differently in our house- here is Mr. Sweets and Whimsy’s celebratory breakfast- Corned Beef Hash with eggs. Maybe next year I will blog this recipe– we will see! 

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Chocolate Mint Ice Cream Cookies
Homeade vanilla mint ice cream sandwiched between chocolate mint cookies!
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For the cookies
  1. 2 eggs
  2. 2 teaspoons vanilla extract
  3. 1-(10 oz package) Andes Mint Chocolate Baking Chips
  4. 1-1/4 cups (2-1/2 sticks) butter or margarine, softened
  5. 2 cups sugar
  6. 1 teaspoon baking soda
  7. 1/2 teaspoon salt
  8. 2 cups all-purpose flour
  9. 3/4 cup HERSHEY'S Cocoa
For the ice cream
  1. 2 cups whole milk
  2. 2 cups heavy cream
  3. 1 cup sugar
  4. 1 teaspoon vanilla extract
  5. 1/2 teaspoon mint extract
  6. 1/2 teaspoon salt
For the cookies
  1. 1. Heat oven to 350°F. Stir together flour, cocoa, baking soda and salt; set aside.
  2. 2. Beat butter and sugar in large bowl with mixer until fluffy. Add eggs and vanilla; beat well. Gradually add flour mixture, beating well. Stir in mint chocolate chips. Drop by rounded teaspoons onto ungreased cookie sheet.
  3. 3. Bake 8 to 10 minutes. (Do not overbake; cookies will be soft. They will puff while baking and flatten while cooling.) Cool slightly; remove from cookie sheet to wire rack. Cool completely.
For the ice cream
  1. Whisk all ingredients together. Place in ice cream maker and follow manufacturers instructions. Makes 2 quarts
Sweets & Whimsy http://sweetsandwhimsy.com/

 

 

 

 

 

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