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Minty Chocolate Ice Cream Sandwiches
Makes 12.
1 cup butter, softened
1 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1 3/4 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1 1/2 teaspoons baking powder
1/4 teaspoon salt
20 bite-size chocolate-covered peppermint patties (unwrapped)
2 teaspoons butter
1 carton
EDY'S®
LIMITED EDITION Girl Scouts® Thin Mint Cookie frozen dairy dessert,
or use another favorite flavor, such as Double Fudge Brownie.
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1. In a large bowl, beat butter, sugar, egg and vanilla. Combine flour, cocoa powder,
baking powder and salt; gradually mix into butter mixture. If dough is very soft,
refrigerate for 30 minutes. Divide dough in half. Shape into two 6x2-inch rolls;
wrap in plastic wrap. Refrigerate or freeze until firm enough to slice, 1-2 hours,
or up to two weeks.
2. Cut one roll into 24, 1/4-inch slices. Place 12 slices on a baking sheet. Top
each slice with a peppermint patty. Top with another slice of dough and press edges
of dough together to completely cover patty.
3. Cut remaining roll into 12, 1/2-inch slices. (These will be the bottoms of the
sandwiches).
3. Bake in preheated 325°F for 10-12 minutes until tops feel set when touched.
Cool 5 minutes on pan. Remove to wire rack to cool completely.
4. Combine remaining 8 peppermint patties and butter in a small microwave-safe bowl.
Heat on medium power 1-2 minutes; stir until melted. Use a small spoon or tip of
a fork to drizzle chocolate over the mint-filled cookies. Let cool until icing is
hardened.
5. Meanwhile, make 12 equal size scoops of ice cream and place on a metal pan. Use
a pancake turner to flatten each scoop to about 5/8-inch thickness. Return to freezer
until firm.
6. To assemble sandwiches, slide spatula under a flattened scoop of ice cream and
place on a plain cookie. Top with an iced cookie. Put into a covered container and
freeze. Repeat with remaining cookies and ice cream. Keep on hand for a ready-made
dessert or after-school snack.
Tip:
-Scoop and flatten 4 or 6 scoops of ice cream at a time and return to freezer
to prevent melting. Use another tray and repeat for remaining scoops.
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