Mint and White Chocolate Ice Cream Shorties Recipe

icecream sandwich

A great and easy-to-make recipe that's perfect for summer evenings and one we're sure kids will love making!

Prep time: 45 minutes

Servings: 12 people

Preparation

  1. Line a large freezerproof container with clingfilm.
  2. Working quickly, spoon the ice cream into a food processor and tear the mint leaves over the top.
  3. Blitz in bursts, to minimise melting, until the ice cream is smooth and the mint is finely chopped.
  4. Stir in a little food colouring to get a pale green colour, if you like, then stir in the chocolate chips.
  5. Spread the ice cream in the container, then freeze for 3-4 hours, until solid.
  6. Melt the white chocolate in a heatproof bowl over a pan of simmering water.
  7. Dunk each biscuit halfway into the white chocolate.
  8. Put on a wire rack to set.
  9. Melt the dark chocolate, drizzle over the biscuits then leave to set.  
  10. 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.

Ingredients

  • ½ x 900ml tub vanilla ice cream
  • 12 large mint leaves
  • green gel food colouring (optional)
  • 100g white, milk or dark chocolate chips
  • 150g white chocolate
  • 1 x 300g pack rich shortie biscuits (or chocolate chip)
  • 50g dark chocolate

Shop ingredients Shop ingredients