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Mint and white chocolate ice cream shorties recipe

1 rating

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

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
275kcal 14%
Fat
14g 20%
Saturates
8g 40%
Sugars
21g 23%
Salt
0.3g 5%

of the reference intake
Carbohydrate 32.5g Protein 3.4g Fibre 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