Mint Chocolate Chip Ice Cream Sandwiches (+ Entremet Giveaway)!

    Ice cream sandwiches? In the heart of Winter? You bet! Visit your local ice cream shop and you may be surprised to see that the lines haven’t thinned a bit.

    Winter Holidays ice cream sandwich

    December is the time for all things chocolate and peppermint, and I’ve got you covered with the Winter Holiday ice cream sandwich from my book i scream SANDWICH!. They’re made by stuffing fudgy brownies with mint chocolate chip ice cream. If you’re up for a holiday project you can make every element yourself: the brownies, homemade ice cream with homespun chocolate chips in the Italian style of stracciatella, and even cute cut-outs featuring holiday themes.

    mint chocolate chip ice cream

    mint chocolate chip ice cream

    If time is short, however, there’s no need for competitive ice cream sandwiching. Use a brownie mix and the Silpat Entremet baking pan (you can use it with the homemade recipe too, of course) for brownies that neatly release without effort or fear.

    Silpat Entremet

    Silpat Entremet

    (Disclosure: my thanks to Silpat for sending me the Entremet to try out.) Then purchase your favorite mint chocolate chip ice cream. Again using the Entremet as a holder, construct the sandwiches following the instructions below, freeze, and cut into squares. You can even cut the squares in half diagonally, sandwich style, for serving.

    Winter Holidays ice cream sandwich

    When using the Entremet, you’ll want to take care not to cut directly on it. I removed the brownie slab before cutting it in half, and again removed the frozen sandwich block before cutting it into squares.

    Winter Holidays ice cream sandwich

    If you want to go the cut-outs route, use an ice cream sandwich mold following the manufacturer’s instructions. (I love these, kindly provided to me by the manufacturer, Tovolo, which sadly seems to have discontinued this particular set.)

    Winter Holidays ice cream sandwich

    image by Sara Remington

    Or use a cookie cutter, as follows:

    • Unmold the brownie slab onto a flat cutting surface and cut out two of the same shapes for each sandwich. Wrap and set aside.unmolding fudge brownie
    • When the ice cream comes out of your ice cream maker (or after softening store-bought ice cream), spread it evenly into the Entremet and return to the freezer.
    • After it has frozen hard, unmold the ice cream onto a cutting surface lined with plastic wrap or waxed paper and use the same cutter to cut out half as many ice cream shapes as you’ve cut from the brownies.
    • Use a small offset spatula to carefully transfer an ice cream shape between two brownie bottoms until you have used all of the ice cream and brownie shapes.
    • Have an airtight container lined with waxed paper ready in the freezer, and get ‘em right in there as you make ‘em, before they begin to melt!

    Winter Holidays ice cream sandwichWhether you cut your sandwiches into squares or use cutters, for extra panache, crush some candy canes or other peppermint candies and use them to roll the edges of the sandwiches.

    Try making these Winter Holiday sandwiches and see for yourself just how uplifting an ice cream sandwich can be in the depths of winter.

    Want to make your sandwich-making extra easy? Try out the Entremet from Silpat. It’s also great for cakes, brownies, and bar cookies of all kinds, as well as casseroles and more. Enter below to win one for yourself! (Sorry, U.S. residents only.)

    a Rafflecopter giveaway

     

    5.0 from 3 reviews
    WINTER HOLIDAYS SANDWICH!: Mint Chocolate Chip Ice Cream on Fudge Brownies
     
    Prep time
    Cook time
    Total time
     
    This sandwich makes a festive addition to the holiday table, especially when cut into holiday shapes with ice cream sandwich molds and dressed up with crushed candy canes. For cool, minty flavor, I much prefer pure peppermint oil (I use LorAnn brand) to peppermint extract, or even fresh mint.
    Recipe type: Dessert
    Cuisine: Holiday
    Makes: 12
    What You'll Need
    For the Mint Chocolate Chip Ice Cream:
    • 2 cups whole milk
    • ⅓ cup (67 g) granulated sugar
    • 2 tablespoons golden syrup, inverted sugar syrup, or light agave nectar
    • 2 tablespoons tapioca starch or cornstarch
    • ¼ teaspoon kosher salt
    • 1 cup heavy cream
    • 6 to 8 drops pure peppermint oil, or 1 teaspoon pure peppermint extract
    • ½ cup (100 g) bittersweet (60 to 70 percent) chocolate, chopped or chips
    • 1 tablespoon neutral vegetable oil or coconut oil
    For the Fudge Brownies:
    • Neutral vegetable oil, for the parchment
    • 6 ounces (170 g) chopped bittersweet (60 to 65 percent) chocolate
    • ½ cup (1 stick) unsalted butter
    • ⅔ cup (134 g) granulated sugar
    • 1 teaspoon instant espresso granules (optional)
    • 1 teaspoon pure vanilla extract
    • ¼ teaspoon kosher salt
    • 2 large eggs, at room temperature
    • 1 cup (132 g) all-purpose flour
    • ½ teaspoon baking powder
    What To Do
    To make the ice cream:
    1. Whisk ½ cup of the milk with the sugar, golden syrup, tapioca, and salt in a medium saucepan until no lumps remain. Stir in the remaining 1½ cups milk and the cream.
    2. Heat the mixture over medium-high heat, stirring with a heatproof spatula, until it begins to steam and slightly bubble at the edges. Adjust to a simmer and cook, stirring constantly, until the mixture thickens to the consistency of a cream sauce, about 3 minutes longer; do not fully boil.
    3. Transfer the mixture to a metal bowl set over a larger bowl of ice and water. Stir occasionally until the mixture is cool, taking care not to slosh water into the bowl. Stir in 4 to 5 drops of peppermint oil (or ¾ teaspoon extract), then cover and refrigerate until very cold, at least 2 hours. Transfer the bowl to the freezer for the last half hour before spinning it.
    4. Freeze the mixture in an ice cream maker according to the manufacturer’s directions. While the mixture spins, melt the chocolate and vegetable oil in the microwave or in a small saucepan over low heat until you can stir it smooth. Stir in 2 to 3 drops of peppermint oil (or ¼ teaspoon extract). Let cool to room temperature, keeping it fluid.
    5. With the machine running, drizzle in the melted chocolate during the last minute of spinning. (Alternatively, drizzle the chocolate over the ice cream as you transfer it to the container, folding it in with a spatula or ice cream paddle to break it up as you go.)
    6. Transfer the ice cream to a chilled container, cover, and freeze until firm but still spreadable, about 4 hours.
    To make the brownies:
    1. Preheat the oven to 350°F with racks in the center of the oven. Line a 9-by-13-inch baking pan with lightly oiled parchment paper or foil to cover the bottom and run up two sides to the top of the pan as a sling to later aid in lifting the brownies from the pans, or place an unlined Silpat Entremet on a flat baking sheet.
    2. Melt the chocolate and butter in a medium metal bowl nested over a saucepan holding about 1 inch of simmering water. Remove the bowl from the heat and wipe the bottom dry.
    3. Whisk the sugar, espresso (if using), vanilla, and salt into the melted chocolate. Whisk in the eggs one at a time, mixing each until smooth. Stir the baking powder into the flour, then stir the mixture into the batter with a spatula just until no white streaks remain.
    4. Spread the batter evenly in the pan, smoothing the top with a spatula. Bake until the top feels firm but a toothpick inserted near the center finds some moist crumbs clinging to it, 12 to 15 minutes, rotating the pan front to back halfway through baking. Let the brownie cool in the pan for 10 minutes, then lift out the brownie using the parchment slings and transfer it on the parchment to a wire rack to cool completely. (If using the Entremet, allow the brownie to cool completely in the pan before inverting onto a piece of plastic wrap on a flat surface and peeling away the Entremet.)
    5. Cut the cooled brownie layer in half the short way, wrap the layers in plastic, and freeze until the ice cream is ready, or at least 1 hour.
    To assemble the sandwiches:
    1. Line the same pan you used to bake the brownie with plastic wrap, extending it well beyond the edges on all four sides. Place one brownie layer top-side down in the pan and spread ice cream over it in an even layer. Top with the second brownie layer, top-side up. Press firmly to evenly distribute the ice cream. Use a small offset spatula to smooth the edges.
    2. Wrap the whole block tightly in the plastic wrap and freeze until very firm, at least 6 hours or overnight, for easiest cutting.
    3. Once firmly frozen, remove the filled brownie from the pan, unwrap, and place on a flat cutting surface. Use a sharp, heavy knife to cut the block into 4 strips in one direction and 3 in the other to form 12 sandwiches, dipping the knife into hot water and wiping it dry between cuts.
    4. Alternatively, form sandwiches using ice cream sandwich molds according to the manufacturer’s directions.
    Notes
    TAKE IT EASY: Use a brownie mix, adding 1 teaspoon instant espresso granules, if desired. Bake the brownies in a 13-by-9-inch pan until still slightly moist at the center, about 5 minutes less than specified on the box. Use store-bought mint chocolate chip ice cream, or mix 4 to 5 drops of peppermint oil and mini chocolate chips into softened vanilla or chocolate ice cream.

    DRESS IT UP: Roll the sides of the sandwiches in crushed candy canes. Serve with minty hot cocoa topped with marshmallows.

     

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      28 thoughts on “Mint Chocolate Chip Ice Cream Sandwiches (+ Entremet Giveaway)!

      1. Wanda McHenry
        December 24, 2013 at 4:27 pm

        Homemade vanilla ice cream between chocolate cookies.,

      2. December 22, 2013 at 10:20 am

        Hard choice but if I had to pick right now, it would be chocolate cookie with vanilla ice cream and a little bit of caramel.

        1. December 22, 2013 at 1:21 pm

          That’s a nice twist on a classic! Another one you might like in my book (if you like coffee): Wake-Up Call: espresso caramel swirl ice cream on espresso fudge brownies. The caramel is made with espresso (that’s probably obvious) and is swirled into vanilla ice cream. A very popular choice. Thanks for entering and spreading the word–good luck!

      3. December 21, 2013 at 6:20 pm

        too cute! Pinned it for you too : )

        1. December 22, 2013 at 12:24 am

          Thanks so much!

      4. December 20, 2013 at 11:10 am

        I love those store bought chocolate cookie wafer with the vanilla ice cream. Those thin chocolate cookies are so addicting!

        1. December 20, 2013 at 10:53 pm

          That is a fast and excellent route to an ice cream sandwich!

      5. Tracy
        December 19, 2013 at 7:35 pm

        I’m a sucker for the plain old vanilla between chocolate cookie combo, but I also like chocolate chip cookies with vanilla ice cream.

        1. December 19, 2013 at 8:13 pm

          Nothing wrong with tradition! The first recipe in my book is called Pure Nostalgia — vanilla ice cream on soft chocolate cookie bars. The kind that stick to your fingers a little when you eat them, so you get to nibble it off. They’re still one of my favorites.

      6. Ichik perez
        December 19, 2013 at 5:34 pm

        I love Chinky Monkey ice cream and chocolate chip cookies

        1. December 19, 2013 at 7:29 pm

          That sounds like a good combination. Most anything goes with chocolate chip cookies!

      7. Heather
        December 19, 2013 at 12:19 pm

        Gingersnap wafer + lemon gelato!

        1. December 19, 2013 at 1:05 pm

          I agree! Ginger and lemon are a match made in heaven. Check out the Lemon Zinger ice cream sandwich in my book: lemon ice cream on soft ginger cookies. One of my favorites!

      8. Sugar Bear
        December 19, 2013 at 8:17 am

        Had these last night after a pizza. Super! Peppermint ice cream puts them over the top perfect for Christmas. As hard as it is, let them warm up a bit after taking them from the freezer, maybe 5-10 mins or so–that creates an olfactory party of minty aromas. And who doesn’t like that?!

        1. December 19, 2013 at 9:43 am

          So glad you enjoyed these. That’s a great tip — your patience for just a few minutes is rewarded when enjoying ice cream sandwiches!

      9. December 18, 2013 at 8:53 pm

        I love mint chocolate chip in anything!

        1. December 18, 2013 at 10:20 pm

          It’s hard to beat that combination!

      10. December 18, 2013 at 6:49 pm

        I love mint chocolate! You make ice cream sandwich making look so easy. I am not sure what a silpat intremet is but I can’t wait to try it out! Thanks for this awesome giveaway!

        1. December 18, 2013 at 10:19 pm

          I agree–you can’t beat chocolate + mint! The Entremet is the pan you saw in the post — a non-stick silicone pan you place on a baking sheet. Worked perfectly for me for this recipe. I hope you’ll try making these!

      11. Amber
        December 18, 2013 at 6:04 pm

        Brownie with mint chocolate chip, dipped in hot fudge!

        1. December 18, 2013 at 10:21 pm

          That sounds good, too!

      12. December 18, 2013 at 4:38 pm

        What a great article Jennie and I love the giveaway! I haven’t heard of Entremet and it sounds like a fantastic new piece of equipment I need, LOL. Your photos and the sandwiches are beautiful and making me hungry!!

        1. December 18, 2013 at 4:45 pm

          Thanks, Jane. As always, I was skeptical but the Entremet was terrific to work with. When I inverted the brownies it peeled write off. A swipe with the sponge and done! I hope you win one!

      13. Jennifer Essad
        December 18, 2013 at 2:28 pm

        my favorite is: banana ice cream w/sliced strawberries mixed in

        1. December 18, 2013 at 3:17 pm

          Hi Jennifer. That sounds like a great combination — I’ll have to try that. For a sandwich what kind of cookies (or other holder) would you put it on?

          1. Jennifer Essad
            December 19, 2013 at 7:21 am

            Shortbread would be my first choice-I’m a fan of “just enough sweetness to the cookie

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