I’ve come to the conclusion that having a car with a manual transmission means you have a car with one more part that can break. You see, my clutch totes quit it’s job. No shifting allowed. My car being sick for over a week resulted in me riding my bike to work in a not-cute way.
You see I pulled up to a light, dropped my water bottle, spilling it errywhere. Meanwhile this hip lady pulls up on her bike. Her white and GOLD bike. She even had a slick helmet. I totally Steve Urkel-ed this bike ride. I felt weird in my shorts, and I dented my water bottle, and it was HOT that day.
I just needed some homemade ice cream in my life. Ice cream SANDWICHES even. These are my air conditioner. They’re my zen moment after a day of clumsy bike riding.
So, this mint ice cream tastes like straight up mint leaves. It’s leafy to the max. But with the fudge ripple and super dark chocolate cookies, it’s a mint miracle. Chocolate and mint are BFFs and this ice cream just drives that point home, ya know?
P.S. These cookies are redonk. I want to make them with the sole goal to crumble the hell out of them and make an ice cream pie. Seriously. Try them, you’ll get it!
- 1/4 cup sugar
- 2 1/2 t corn syrup
- 1/4 cup water
- 3 T unsweetened cocoa powder
- 1/2 t vanilla
- Whisk together all of the ingredients in a medium saucepan. Whisking constantly until edges begin to boil. Allow to boil for one minute. Remove from heat and cool before layering in ice cream. I transferred it to a small bowl and chilled it to speed up the process.
Backyard Mint Ice Cream (makes about 1 quart)
Recipe adapted from Jeni’s Splenid Ice Creams at Home
- 2 cups whole milk
- 1 T + 1 t cornstarch
- 1 1/2 oz. (3 T) cream cheese, softened
- pinch fine sea salt
- 1 1/4 cups heavy cream
- 2/3 cup sugar
- 2 T light corn syrup
- a large handful of mint leaves, roughly torn
- cooled, fudge ripple (recipe above)
- Mix about 2 tablespoons of the milk with the cornstarch in a small bowl to make a smooth slurry. In a medium bowl whisk the cream cheese and salt together until smooth.
- Combine the remaining milk, cream, sugar, and corn syrup in a 4-quart saucepan and bring to a rolling boil over medium-high heat. Allow to boil for 4 minutes. Remove from heat and gradually whisk in cornstarch slurry. Bring back to a boil and cook until slightly thickened, about 1 minute. Remove from heat.
- Gradually whisk hot mixture into the cream cheese mixture until smooth. Add mint. Cover bowl with plastic wrap and chill to steep for 4-12 hours (overnight is ideal!).
- Strain out mint and freeze according to your ice cream maker’s manufacturer’s directions.
- Pack ice cream in an airtight container, layered with fudge ripple. I like to put a layer of fudge ripple, then ice cream, repeating two more times. Place a square of parchment directly on the surface of the ice cream. Wrap up tightly and freeze for at least 4 hours.
Chocolate Sandwich Cookies (makes about 64. whoa.)
Recipe adapted in half from Smitten Kitchen
- 1 1/3 cups all-purpose flour
- 1/3 cup + 2 T unsweetened cocoa powder
- 3/4 cup unsalted butter, softened
- 1/2 cup granulated sugar
- heaping 1/4 t kosher salt
- 1 large egg yolk
- 1 1/2 t vanilla extract
- Preheat your oven to 350F. Line two baking sheets with parchment paper. Whisk together the flour and cocoa powder, add the butter, sugar, salt, egg yolk, and vanilla. Beat until a crumbly dough forms. Turn out on a lightly floured surface and knead a couple times until dough comes together. Roll dough out to about 1/4 inch thick. Cut out into rectangles or using the cookie cutter of your choosing! Poke the top with a skewer for fun decoration, or skip this step.
- Transfer to the prepared baking sheets and bake for 16-18 minutes or until they stay firm when tapped. Transfer to a rack and cool. Sandwich ice cream between two cookies and freeze again! Enjoy!
Yay! Click HERE for a printable pdf of the recipes above.
Can’t stop at just one spoonful, ya know?