Mint and white chocolate ice cream shorties recipe
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- Serves 12 (makes 12)
- 40 mins to prepare and 5 mins to cook, plus freezing
- 275 calories / serving
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
- Energy
- 1150kJ 275.0kcal
- Fat
- 14g
- Saturates
- 8g
- Salt
- 0.3g
- Sugars
- 21g
of the Reference intake
Carbohydrate 32.5gProtein 3.4gFibre 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
