Mint Grasshopper Ice Cream Sandwiches
Photographer Alex Wasilewsk
This recipe is my take of a very classic summer dessert. Bring your children into the kitchen to help you. It's so fun and easy that the whole family will enjoy making and eating this dessert!
Yields 24 Chocolate Cookies
For the Mint Chocolate Cookies:
2 cups all purpose flour
1/2 cup Valrhona or Dutch Process cocoa powder
1 teaspoon kosher salt
2 sticks unsalted organic butter, room temperature
1 1/2 cups powdered sugar, sifted
2 large organic eggs, room temperature
1 tablespoon pure vanilla extract
4" fluted, round cookie cutter, or a cookie cutter of your choice
Read through the recipes carefully as there are two parts and they both need to chill for a few hours or overnight. Its best to work up to the point of making the cookie dough, then move onto the ice cream steps.
1. Sift together the flour, cocoa powder and salt. Set aside.
2. Using an electric mixer fitted with a paddle attachment, beat the butter and powdered sugar on low for 1 minute, scrape down the sides of the bowl. Beat for an additional 3 minutes on high, scrape down sides of bowl.
3. Add eggs and vanilla beat for another 3 minutes at medium speed, scrape down sides of bowl.
4. With the mixer running on the lowest speed, gradually add the flour and cocoa mixture, after all the flour has been added, beat on high for 1 minute or until all the dough comes together.
5. Divide the dough into four pieces. Shape each piece into flat round disks about 1/2" thick, wrap in plastic wrap and refrigerate for at least 2 hours or overnight.
*Note: Pre-shaping the dough will make it easier to roll out and cut into the appropriate shape. You can also use this technique to make decorated sugar cookies for the holidays.
6. Preheat oven to 325 degrees. Take dough out of refrigerator and let it come to room temperature for about 10 minutes before you begin to roll it out.
7. Using two sheets of parchment paper, dusted lightly with flour, roll dough to be 1/8" thick.
*Note: Move dough around by carefully flipping the parchment paper over to make sure dough is not sticking. If dough is sticking add a little more flour. If dough fills too soft, return it to the refrigerator for 15 minutes.
8. Lightly dip the 4" fluted round cookie cutter into flour, taping off any excess and cut out the cookies. Using a wide spatula, carefully place the cookies onto a 1/4 sheet pan lined with parchment paper.
9. Using a fork, gently punch several rows of tiny holes into the cookies. Place the cookies in the freezer for 30 minutes before baking.
*Note freezing the cookies before baking them, helps keep their perfect shape and gives the gluten in the cookie time to relax, making for better consistency.
10. Repeat these steps until all dough has been cut. Save any scrapes to be rerolled for additional cookies.
11. Place frozen cut out cookies 2" apart onto a parchment lined cookie sheet and bake for 12-15 minutes. Cool completely on wire racks.
For the Mint Chocolate Ice Cream:
2 pints of your favorite mint chocolate ice cream, softened slightly.
(I used Talenti Gelato Mediterranean Mint)
1 9 x 9' baking dish
1. Quickly add the ice cream to the baking dish, smoothing the ice cream with an offset spatula.
2. Wrap in plastic wrap and freeze for two hours or overnight.
3. Lay 12 chocolate cookies onto jelly roll pan lined with parchment paper.
4. Take ice cream out of freezer, let it come to room temperature for 10 minutes or until soft enough to cut into rounds, but not melting.
5. Using the same cookie cutter cut 6, 4" fluted rounds of ice cream.
6. Place ice cream rounds on top of cookies. Top each one with the remaining cookies and sandwich together. Freeze until firm, at least 2 hours; then wrap individually in plastic wrap until ready to serve.