Mint and white chocolate ice cream shorties recipe

  • Serves 12 (makes 12)
  • 40 mins to prepare and 5 mins to cook, plus freezing
  • 275 calories / serving
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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. 

  1. 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.
  2. 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.
  3. 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

  • Ingredients

  • 1/2 x 900ml tub vanilla ice cream
  • 12 large mint leaves
  • green gel food colouring (optional)
  • 100g (3 1/2oz) 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
  • 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


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