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Mint and white chocolate ice cream shorties recipe
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Sandwich scoops of homemade mint chocolate chip ice cream between rich shortie biscuits for a deliciously simple summer sweet treat that makes the most of a heavenly flavour combo. There's plenty of room to get creative with this recipe - you can use white, milk or plain chocolate chips for the ice cream and you can also experiment with different types of biscuit. See method
Ingredients
- ½ x 900ml tub vanilla ice cream
- 12 large mint leaves
- green gel food colouring (optional)
- 100g white, milk or dark chocolate chips
- 150g (5 1/4oz) white chocolate
- 1 x 300g pack rich shortie biscuits
- 50g (1 3/4oz) dark chocolate
Each serving contains
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Energy
1150kj
275kcal
14%
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Fat
14g
20%
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Saturates
8g
40%
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Sugars
21g
23%
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Salt
0.3g
5%
of the reference intake
Carbohydrate 32.5g
Protein 3.4g
Fibre 1.5g
Method
- Line a large freezerproof container with clingfilm. Working quickly, spoon the ice cream into a food processor and tear the mint leaves over the top. Blitz in bursts, to minimise melting, until the ice cream is smooth and the mint is finely chopped. Stir in a little food colouring to get a pale green colour, if you like, then stir in the chocolate chips. Spread the ice cream in the container, then freeze for 3-4 hours, until solid.
- Melt the white chocolate in a heatproof bowl over a pan of simmering water. Dunk each biscuit halfway into the white chocolate. Put on a wire rack to set. Melt the dark chocolate, drizzle over the biscuits then leave to set.
- Using a teaspoon, scoop a ball of the ice cream onto one biscuit then place the other biscuit on top and press down, enabling the ice cream to ‘squidge’ to the edges.
Tip: Blitz any leftover mint ice cream with an equal quantity of milk and a few strawberries to make a milkshake. Serve in a glass decorated with a mint sprig.
See more Ice cream recipes