These Mint Slice Ice Cream Sandwiches take the classic Aussie biscuit and turn it into the ultimate nostalgic summer dessert. Creamy homemade peppermint and chocolate chip ice cream is sandwiched between two Arnott's Mint Slice biscuits for a ridiculously good frozen treat.
Mint Slice biscuits were one of my absolute favourite treats growing up, we always had a packet or two in the pantry, and we used to argue over who ate them all! So obviously I had to turn them into an ice cream sandwich.
The ice cream itself starts with a rich vanilla custard base, flavoured with peppermint and loaded with finely chopped dark chocolate and chunks of Mint Slice biscuits. Once frozen, it's cut into thick rounds and sandwiched between two whole Mint Slices. They're chocolatey, creamy, minty and very nostalgic. Basically everything I love about a Mint Slice, but with a giant slab of homemade ice cream shoved in the middle.
I'm making these as part of my Aussie Childhood Classics series, where I'm taking the nostalgic Australian treats I grew up with and giving them a little makeover.
Looking for other Aussie Classics? You'll love these Golden Syrup Dumplings, or my twist on ANZAC biscuits with these Brown Butter Miso ANZAC-style Biscuits.
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Why you'll love these Mint Slice Ice Cream Sandwhiches
1. They're ridiculously nostalgic
If you grew up eating Mint Slice biscuits, these taste instantly familiar. You still get that crisp chocolate biscuit, peppermint filling and dark chocolate coating, just with a thick layer of creamy homemade ice cream in the middle.
2. The homemade ice cream is worth it
The custard base makes the ice cream beautifully rich and creamy, while peppermint, chopped dark chocolate and chunks of Mint Slice give you loads of texture and flavour.
3. They're perfect for making ahead
Once assembled, the sandwiches can live in the freezer until you want one. They're a really fun dessert to make ahead for summer entertaining or obviously just to have sitting in your freezer for yourself!
Ingredients
- Mint Slice biscuits: The star of the recipe. Some are chopped through the ice cream and the rest become the outside of the sandwiches.
- Pure cream: Gives the custard base its rich, creamy texture.
- Full-cream milk: Lightens the cream slightly while still keeping the finished ice cream rich.
- Egg yolks: Create the custard base and give the ice cream its smooth, creamy texture.
- Caster sugar: Sweetens the custard and helps create a softer frozen texture.
- Vanilla: Adds flavour to the custard base and works beautifully with the peppermint.
- Peppermint extract: Gives the ice cream its fresh mint flavour. A little goes a long way!
- Dark chocolate: Finely chopped and folded through the ice cream for little shards of chocolate in every bite.
- Salt: Just a pinch helps balance the sweetness.
See recipe card for quantities.
Instructions
- Step 1: Add the cream, milk and half of the caster sugar to a medium saucepan. Add the vanilla (the scraped out seeds and the rest of the bean/pod) and place over medium-low heat. Warm until steaming and just beginning to simmer around the edges, then remove from the heat.
- Step 2: Add the egg yolks and remaining caster sugar to a large bowl and whisk until combined. Slowly pour the warm cream mixture into the yolks while whisking constantly to temper the eggs.
- Step 3: Pour everything back into the saucepan and cook over low heat, stirring constantly, until the custard thickens slightly and reaches approximately 82–84°C.
- Step 4: Pour the custard through a fine mesh sieve into a clean bowl or container. Stir through the peppermint extract and a pinch of salt. Cover and refrigerate until completely cold.
5. Step 5: Pour the chilled custard into your ice cream machine and churn according to the manufacturer's instructions. Once the ice cream is almost finished churning, add the finely chopped dark chocolate.
6. Step 6: Transfer the ice cream to a bowl and gently fold through the chopped Mint Slice biscuits. I like to keep some of the larger pieces intact so you get proper chunks of biscuit throughout.
7. Step 7: Spread the ice cream into a lined tray in an even layer approximately 2.5–3cm thick. Sprinkle over any reserved chocolate or Mint Slice pieces and freeze until completely solid.
8. Step 8: Use a round cutter approximately the same size as a Mint Slice to cut rounds from the frozen ice cream. Sandwich each round between two Mint Slice biscuits and gently press together. Return to the freeze for another 60 minutes until completely firm.
Helpful tips
1. Chill your custard properly: The colder your custard is before churning, the better. For the creamiest result, refrigerate it until completely cold rather than trying to rush this step.
2. Don't overdo the peppermint: Peppermint extract can go from delicious to toothpaste surprisingly quickly. Start conservatively — you can always add a little more.
3. Freeze the ice cream slab until completely firm: Cutting the rounds is much easier when the ice cream is properly frozen. If it starts softening while you're assembling the sandwiches, pop everything back into the freezer for 10–15 minutes.
Substitutions
Dark chocolate: I love dark chocolate here because it balances the sweetness of the biscuits and ice cream. Milk chocolate can be used, but the finished sandwiches will be sweeter.
Vanilla bean: Vanilla bean paste or vanilla extract can be used instead.
Peppermint extract: Different brands can vary quite a bit in strength, so add it gradually and taste the custard before adding more.
Mint Slice biscuits: Mint Slice is really what makes these what they are, so this isn't one I'd personally substitute!
Equipment
You'll need an ice cream machine for this recipe. I used my Magimix Gelato Expert, which doesn't require the bowl to be pre-frozen.
You'll also need a medium saucepan, whisk, fine mesh sieve, lined tray and a round cookie cutter approximately the same diameter as a Mint Slice biscuit. The size of the cookie cutter I used was 48mm.
Storage
Store the finished Mint Slice Ice Cream Sandwiches in an airtight container in the freezer.
For longer storage, individually wrap the sandwiches before placing them into the container. This helps prevent freezer burn and stops them sticking together.
For the best texture, let them sit at room temperature for a couple of minutes before eating so the ice cream can soften slightly.
FAQ
Can I make Mint Slice Ice Cream Sandwiches ahead of time?
Yes! They're actually perfect for making ahead. Assemble the sandwiches, freeze until completely firm and store in an airtight container in the freezer until you're ready to serve them.
Why do I need to make a custard for ice cream?
The egg yolks create a rich, creamy ice cream base and help give the finished ice cream a smoother texture once frozen.
How long should I chill the ice cream custard?
Chill the custard until it is completely cold before churning. I recommend several hours or overnight if you have time. Trying to churn a custard that's still warm can give you a softer, icier result.
Can I make these without an ice cream machine?
This particular recipe has been developed as a churned custard ice cream, so I recommend using an ice cream machine for the best texture.
How do I stop homemade ice cream becoming icy?
Make sure the custard is completely chilled before churning, churn it thoroughly and transfer it to the freezer as soon as it's ready. Keeping the finished sandwiches well covered also helps prevent ice crystals forming during storage.
How long do homemade ice cream sandwiches last?
They're best eaten within a couple of weeks for the best flavour and texture, although they can be kept frozen for longer if they're very well wrapped and stored in an airtight container.
Related
Looking for other recipes like this? Try these:
Mint Slice Ice Cream Sandwiches
Ingredients
For the peppermint chocolate chip ice cream
- 400 ml pure cream I used Dairy Farmers pure cream
- 300 ml full-cream milk
- 100 g caster sugar
- 5 egg yolks
- 1 vanilla bean
- 1 - 3 teaspoon peppermint extract start with 1 tsp. I used 3 all up
- Pinch of salt
- 130 g dark chocolate finely chopped
- 6 Mint Slice biscuits roughly chopped
To assemble
- approx 24 Mint Slice biscuits 1 x 365g family pack + 1 x 200g packet Arnott's Mint Slice biscuits needed for the whole recipe
Instructions
- Use a small sharp knife to split the vanilla bean lengthways and scrape out the seeds. Add the vanilla seeds, pod, cream and milk to a medium saucepan. Place over medium-low heat and warm until steaming and just beginning to simmer around the edges. Remove from the heat.
- Add the egg yolks and caster sugar to a large bowl. Whisk until pale and well combined.
- Remove the vanilla pod from the warm cream mixture. Slowly pour the warm cream mixture into the egg yolk mixture, whisking constantly as you pour to temper the eggs. Do this very slowly to begin with so you don't cook the egg yolk.
- Pour everything back into the saucepan. Cook over low heat, stirring constantly with a silicone spatula or wooden spoon, until the custard thickens slightly and reaches 82–84°C. Don't allow it to boil.
- Pour the custard through a fine mesh sieve into a clean bowl or container. Stir through the peppermint extract and a pinch of salt.
- Cover and refrigerate until completely cold, ideally for several hours or overnight. Use a thermometer to check the temperature, it should be around 5 degrees and no warmer than 10. Also, before churning the ice cream, line a 20 × 20 cm square baking tin with baking paper and place it in the freezer to chill.
- Pour the chilled custard into your ice cream machine and churn according to the manufacturer's instructions. Mine required pre-cooling for 10 minutes before adding the custard.
- When the ice cream is almost finished churning (it will look quite thick, like thick yogurt or gelato), add the finely chopped dark chocolate and chopped mint slice biscuits and continue churning briefly until evenly distributed.
- Spread the ice cream into the chilled and lined baking tin. Freeze until completely firm. This will take a few hours, I left mine overnight.
- Using a round cutter approximately the same diameter as a Mint Slice biscuit (48mm), cut 10 - 12 rounds from the frozen ice cream.
- Place each ice cream round onto a Mint Slice biscuit, then top with another biscuit and press down very gently.
- Return the assembled sandwiches to the freezer for 30–60 minutes, or until completely firm.
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