Mint Slice Ice Cream Sandwiches
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.
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.
Tried this recipe?Let us know how it was!