Skip to main content
icon image

Mint Chocolate Chip Cream Puffs

Nom! Nom! Nom! These pillowy puffs are refreshingly decadent!

Servings

image of the number 12

Difficulty

vertical image divided in to 3 parts with 2 filled in representing medium difficulty for recipe

Medium

Active Time

clock face showing noon

1 Hour

Inactive Time

clock face showing 12:30

30 Minutes

Total Time

clock face showing noon

90 Minutes

Ingredients

1 tub Dreyer’s Mint Chocolate Chip ice cream or Edy's® Mint Chocolate Chip ice cream

1 cup water

1 stick butter

1 cup flour

4 eggs

Directions

Step 1

Preheat the oven to 400 degrees.In a saucepan over medium/high heat, add the water and stick of butter. Cook until the butter has melted.

 

Step 2

Add in the flour all at once and continue to stir while cooking over the heat continuously for 7 minutes. The dough should have a play-dough-like consistency. Remove from the heat and let cool for 15 minutes.

Step 3

With a hand mixer or wooden spoon, add the eggs one at a time. Make sure each egg is well combined before adding the next.

 

Step 4

Scoop the batter onto a lined baking sheet using a large cookie scoop (about 3 tablespoons each) 2 inches apart from each other. Bake in the preheated oven for 30-35 minutes. Let cool to room temperature. Cut the puffs in half.

 

Step 5

Scoop out the Dreyer’s Mint Chocolate Chip ice cream or Edy's® Mint Chocolate Chip ice cream and sandwich it in between the cooled puffs. Place in the freezer for 30 minutes to re-set. Enjoy!