Mint Chocolate Ice Cream Sandwiches

© Sweets You Can Eat by Megan Matthews and Patricia Schroeck 2019-2023

Ingredients

3 tablespoon extra hot coffee
1/2 cup chopped dark chocolate chips
3 tablespoons cocoa powder
3 tablespoons dried mint tea
2 tablespoons cornstarch
3/4 cup coconut sugar
3 eggs
pinch of salt
Chocolate
1 cup dark chocolate chips
1 tablespoon coconut oil
large crystal salt
12 fresh mint leaves
2 cups vegan vanilla ice cream 

Makes 12 ice cream sandwiches

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Instructions

1. Preheat oven to 350ºF/180ºC. Coat one 12-cup cupcake tin liberally with baking spray or use cupcake holders in each tin.
2. In a small bowl, combine extra hot coffee and the chocolate chips. Let sit until chocolate is melted. Stir into the melted chocolate: cocoa powder, dried mint tea and cornstarch.
3. In a separate large bowl beat the sugar, eggs, and salt on high speed for 2 minutes until frothy. Slowly fold the egg mixture into the chocolate mixture until just blended.
4. Pour chocolate batter into cupcake tins, 12 total. Bake 15 minutes. Once baked, remove from oven and leave on wire rack to cool completely before loosening the sides of the cakes using a spatula. Set cakes onto a baking sheet and chill in the freezer for one hour.
5. Remove cupcakes from freezer and cut each one in half sideways using a serrated knife. Be careful to cut them straight to make an equal top and bottom sandwich. Scoop vanilla ice cream onto each sandwich bottom. Combine tops and bottoms to make 12 pretty sandwich cakes.
6. Chocolate: Combine chocolate and coconut oil in a microwave safe bowl and microwave for 90 seconds. Stir to combine into a glossy, smooth chocolate coating.
7. Pour melted chocolate over each ice cream sandwich top. Let spill over the edges. Sprinkle with large crystal salt and place a fresh mint leaf on tops before chocolate sets. Store frozen sandwiches in freezer until ready to serve.

Photos by Milkshake Creative

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