Fudge Cookie and Mint Chip Ice Cream Sandwiches

Health score
4%
Fudge Cookie and Mint Chip Ice Cream Sandwiches
45 min.
10
692kcal

Suggestions


Indulge your sweet tooth with these delightful Fudge Cookie and Mint Chip Ice Cream Sandwiches, a perfect treat for any dessert lover! Combining the rich, decadent flavor of fudge cookies with the refreshing taste of mint chip ice cream, this recipe is sure to impress your family and friends. With a preparation time of just 45 minutes, you can whip up these delicious sandwiches for gatherings, parties, or simply as a special dessert to enjoy at home.

The process begins with creating a luscious mint-infused ice cream that is both creamy and refreshing. The heavy cream and fresh mint leaves come together to create a flavor that is reminiscent of summer, while the bittersweet chocolate adds a touch of sophistication. Once the ice cream is churned to perfection, it’s sandwiched between two soft, chewy fudge cookies that are baked to a perfect crackly finish.

These ice cream sandwiches are not only a feast for the taste buds but also a visual delight. The contrast of the dark chocolate cookies and the vibrant green mint chip ice cream makes for an eye-catching dessert that is sure to be the highlight of any meal. Whether you serve them immediately or freeze them for later, these Fudge Cookie and Mint Chip Ice Cream Sandwiches are a delicious way to satisfy your cravings and create lasting memories with loved ones.

Ingredients

  • 0.3 teaspoon double-acting baking powder 
  • 12 ounces bittersweet chocolate coarsely chopped
  • large egg yolk 
  • large eggs 
  • 0.3 cup flour all-purpose
  • 10 servings irish whiskey fudge 
  • 2.3 cups cup heavy whipping cream (whipping)
  • 10 servings whipped cream 
  • 0.3 teaspoon kosher salt 
  • 0.8 cup milk 
  • 0.8 cup mint leaves fresh packed
  • 0.8 cup sugar 
  • tablespoons butter unsalted
  • teaspoons vanilla extract 

Equipment

  • food processor
  • bowl
  • frying pan
  • baking sheet
  • sauce pan
  • baking paper
  • oven
  • whisk
  • plastic wrap
  • double boiler
  • hand mixer
  • spatula
  • ice cream scoop
  • ice cream machine

Directions

  1. To make the ice cream: In a medium, heavy saucepan, heat the cream, milk, mint, and 1/2 cup of the sugar over medium heat, stirring occasionally, until almost simmering. Turn off the heat, cover the pan, and steep the mint in the cream for 15 minutes. In a medium bowl, whisk together the egg yolks, the remaining 1/2 cup sugar, and the salt. Slowly pour the hot liquid into the eggs, whisking as you pour. Return the mixture to the pan and cook over medium-low heat, stirring constantly with a heat-resistant plastic or wooden spatula, until it reaches 175°F and lightly coats the spatula. Strain the mixture into a clean bowl, discarding the mint. Cool over an ice bath until room temperature. Refrigerate for at least 4 hours or up to overnight.
  2. In a food processor, using on-off pulses, grind the chocolate into small pieces.
  3. Put the chocolate in a bowl in the freezer. Churn the ice cream base in an ice cream machine according to the manufacturer’s instructions.
  4. Place the ice cream in the bowl with the chocolate and fold the two together. Freeze until scoopable, about 4 hours, depending on your freezer.
  5. To make the cookies: Preheat the oven to 350°F. Line 3 baking sheets with parchment paper. Melt the butter and chocolate together in a double boiler over hot water. Stir to combine.
  6. Let cool to room temperature.
  7. Sift together the flour and baking powder.
  8. Add the salt. With an electric mixer on high speed, whip the eggs, sugar, and vanilla extract together until thick. By hand, stir in the cooled chocolate mixture. Stir in the flour mixture and let the batter rest until it thickens slightly. How long this takes will depend on how warm the chocolate was when you added it. It could take anywhere from 5 -15 minutes.
  9. Using an ice cream scoop 2 1/4 inches in diameter for each cookie, scoop the batter onto the prepared pans at least 2 inches apart. There should be at least 20 cookies.
  10. Bake for about 10 minutes, or until the tops crack. They will look set and no longer shiny on top.
  11. Let cool and then remove them from the pans with a spatula.
  12. Place 10 of the cookies, bottom side up, on a baking sheet lined with parchment or waxed paper.
  13. Place a scoop of ice cream on top of each cookie. Top with a second cookie and gently press down on the top cookie to adhere the sandwiches together.
  14. Serve immediately, or freeze until ready to serve.
  15. In Advance: The cookies can be made 1 day before you assemble the sandwiches. Store at room temperature wrapped in plastic wrap.

Nutrition Facts

Calories692kcal
Protein5.8%
Fat62.25%
Carbs31.95%

Properties

Glycemic Index
38.51
Glycemic Load
22.71
Inflammation Score
-8
Nutrition Score
14.648695582929%

Flavonoids

Eriodictyol
1.04mg
Hesperetin
0.34mg
Apigenin
0.18mg
Luteolin
0.43mg

Nutrients percent of daily need

Calories:691.88kcal
34.59%
Fat:48.21g
74.16%
Saturated Fat:28.71g
179.42%
Carbohydrates:55.66g
18.55%
Net Carbohydrates:52.07g
18.94%
Sugar:44.83g
49.82%
Cholesterol:235.21mg
78.4%
Sodium:173.33mg
7.54%
Alcohol:0.28g
100%
Alcohol %:0.16%
100%
Caffeine:29.34mg
9.78%
Protein:10.11g
20.23%
Vitamin A:1575.66IU
31.51%
Phosphorus:274.77mg
27.48%
Manganese:0.54mg
27.02%
Vitamin B2:0.44mg
25.96%
Copper:0.48mg
24.24%
Selenium:16µg
22.85%
Magnesium:81.41mg
20.35%
Calcium:197.41mg
19.74%
Iron:3.11mg
17.3%
Fiber:3.58g
14.33%
Zinc:2mg
13.3%
Potassium:458.53mg
13.1%
Vitamin B12:0.78µg
12.99%
Vitamin D:1.94µg
12.94%
Vitamin B5:1.16mg
11.61%
Vitamin E:1.37mg
9.12%
Folate:34.1µg
8.53%
Vitamin B1:0.11mg
7.53%
Vitamin B6:0.13mg
6.46%
Vitamin K:4.93µg
4.69%
Vitamin B3:0.74mg
3.7%
Vitamin C:1.79mg
2.17%