Mint Chocolate Chip Gelato Sandwiches
Even though we are nearly in the height of winter, I am still on an ice cream buzz! This time around I wanted to provide you with a super simple recipe for homemade mint chocolate chip gelato (from the amazing Curtis Stone), that is then turned into a stand out dessert that will have everyone showering you with compliments. What’s the second best part? The biscuits that the ice cream is sandwiched between.
Okay, I have to let you in on a little secret, I cheated a bit with these - they’re actually pieces of baked sweet short crust pastry from the supermarket. To jazz them up, I brushed the the surface of the top biscuit with dark chocolate, covered that in crushed Tim Tam Choc Mint Gelato Messina biscuits then finally drizzled in some more dark chocolate. Chocolate mint is one of my favourite flavour combos in desserts, I’m surprised it has taken me this long to come up with a recipe using the two!
These again are the perfect thing to assemble with friends, just pre make the biscuits and have your ice ready to go, and it’s a lot of fun (eating them even more so!).
Okay, I have to let you in on a little secret, I cheated a bit with these - they’re actually pieces of baked sweet short crust pastry from the supermarket. To jazz them up, I brushed the the surface of the top biscuit with dark chocolate, covered that in crushed Tim Tam Choc Mint Gelato Messina biscuits then finally drizzled in some more dark chocolate. Chocolate mint is one of my favourite flavour combos in desserts, I’m surprised it has taken me this long to come up with a recipe using the two!
These again are the perfect thing to assemble with friends, just pre make the biscuits and have your ice ready to go, and it’s a lot of fun (eating them even more so!).
Ingredients (makes 6 sandwiches)
- 1 cup caster sugar
- 2tbsp cornflour
- 2 cups cream
- 2 cups milk
- 5 large mint sprigs
- ¼ tsp mint essence
- 1-2 drops green food colouring (optional)
- ½ dark chocolate chips
- 2 sheets sweet short crust pastry
- 70g dark chocolate, melted
- 4 Tim Tam Choc Mint Gelato Messina biscuits, crushed
Method
- In a medium pot, combine the sugar, cornflour, cream and milk in a pot. Place over a medium heat and whisk constantly until the mixture starts to bubble and has thickened slightly, around 10 minutes.
- Transfer mixture to a heatproof bowl, and set over an ice bath. Submerge the mint sprigs in the mixture for 5 minutes to steep, then remove. Stir in the mint essence and colouring, and stir until cool. Transfer to the fridge to chill completely.
- Churn in your ice cream maker as per appliance instructions, then spread into a lined tin the same or similar size to the pastry sheets. Freeze until solid.
- Preheat the oven to 180 degrees celcius fan bake. Cut the pastry sheet into 6 even sized rectangles, then lay on a lined tray and chill for 10 minutes. Remove from the fridge and bake until golden brown. Place on a cooling rack until completely cool.
- Once the biscuits have cooled, brush 6 with melted chocolate, sprinkle with crushed Tim Tam biscuits and drizzle with chocolate. Leave to set.
- To assemble: remove the ice cream from the freezer, and cut into six pieces to match the size of the pastry biscuits. Sandwich the ice cream with a bottom biscuit and a top biscuit (chocolate coated). Serve immediately or return to the freezer until required.
Thanks to Tim Tam for making this post possible.
I also have a Cuisinart ice cream machine to give away so that you can trial out this recipe at home! All you have to do to enter is tell me in the comments what gelato flavour you would make first. Competition open to NZ residents only and closes on the 12th July 2017 5pm.
I also have a Cuisinart ice cream machine to give away so that you can trial out this recipe at home! All you have to do to enter is tell me in the comments what gelato flavour you would make first. Competition open to NZ residents only and closes on the 12th July 2017 5pm.
