We head off on vacation next week! I am so excited to head back home to Hawaii. To sit on the beach, relax, take a load off and bake for people for actually appreciate it.
My Mom and Dad will eat just about any dessert that I make. Of course, they have their favorites, but they are not as picky as my husband is.
They would totally love these Mint Chocolate “Ice Cream” Sandwiches. They are easy to make and so delicious.
I think I actually ended up eating every single one of these… Nobody else in the house wanted them and I wasn’t going to throw them away. They were just too yummy!
These might look slightly familiar. I made some S’mores Bars that were similar to these. While I was making them, I realized that they would make perfect sandwiches with a second layer of graham crackers.
I also added the mint, because I LOVE mint and chocolate! Who wouldn’t want to cool off with these yummies?
Anyway, back to vacation. My daughter and I are headed back to the Big Island of Hawaii. My parents are retired there and I can’t wait to get back each year.
Are you looking for a Big Island vacation without the big price tag? Check out my mom’s rental. Two bedroom, two bath, and kitchen. It’s perfect for a family and saves some money on the process. Mention Pint Sized Baker for a discount 😉
Mint Chocolate Ice Cream Sandwiches
by Karyn Granrud
Prep Time: 20 minutes
Keywords: ice-cream summer
Ingredients (serves 9)
packet of Graham Crackers
1 /3 cup heavy cream
4 oz chopped chocolate, bittersweet, semi-sweet
3 egg whites
2 Tbsp. sugar
1 1/2 cup heavy cream
1/4 teaspoon Mint Extract
Green food coloring, optional
Line the bottom of a 9 inch square dish with parchment or foil. Place graham crackers flat in the pan. Break them to fit.
Heat 1/3 cup cream for 1 minute in the microwave and pour over the chocolate chips. Stir together until smooth. Pour half over the graham crackers and place into the freezer while preparing the ice cream filling.
Whip the egg whites until frothy then add the sugar. Whip until stiff peaks form. Add a few drops of green food coloring if desired and the mint extract.
Whip the heavy cream until stiff peaks form. Fold in the egg whites and then layer it over the chocolate.
Top with the remaining chocolate and graham cracker pieces.
Cover and freeze for at least 6 to 8 hours or overnight. Cut up and serve.