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.
- 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.
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