Mint and white chocolate ice cream shorties recipe

Name: Mint and white chocolate ice cream shorties
Yield: Serves 12 (makes 12)
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

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

Vegetarian

Shop your ingredients

Ms Molly's Vanilla Ice Cream 2Ltr
½ x 900ml tub vanilla ice cream
£1.35
£0.68/litre
Tesco Fresh Cut Mint 30G
Aldi Price Match
12 large mint leaves
£0.50
£16.67/kg
Dr. Oetker Extra Strong Food Colour Gel - Green 15g
green gel food colouring (optional)
£1.50
£100.00/kg
Tesco Milk Chocolate Chips 100G
Aldi Price Match
100g white, milk or dark chocolate chips
£1.19
£11.90/kg
Ms Molly's White Chocolate Bar 100G
Aldi Price Match
150g (5 1/4oz) white chocolate
£0.59
£5.90/kg
Tesco Shorties Biscuits 300G
1 x 300g pack rich shortie biscuits
£1.15
£3.83/kg
Ms Molly's Dark Chocolate Bar 100G
Aldi Price Match
50g (1 3/4oz) dark chocolate
£0.59
£5.90/kg

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.