What's the difference between No-Churn vs Churned Ice Cream?

Churned ice cream has air whipped into it, which gives it a smooth, fluffy texture. No-churn ice cream recipe replicates creamy texture by incorporating whipped cream, which allows us to get that airiness without the churning process.

Can I taste the matcha powder?

No. There is only 1 teaspoon of matcha powder. Not enough to detect any matcha flavor.

What's the difference between peppermint extract and mint extract?

Peppermint extract contains more menthol than mint extract, therefore has a stronger flavor.

Can I use mint extract instead?

I have never used mint extract in baking before, so I'm not sure. I have heard that mint extract tends to taste like toothpaste. However, if you do try it with mint extract, please let me know how it turned out for you.

Mint Chocolate Chip Ice Cream Sandwiches

Description

Impress your family and friends with these amazing Mint Chocolate Chip Ice Cream Sandwiches! A no-churn mint ice cream studded with mini chocolate chips and nestled in between soft chocolate cookies.

Ingredients

Mint Chocolate Chip Ice Cream

2 Cups (1 Pint | 447g) Heavy Whipping Cream
1 Can (14 oz) Condensed Milk
1 1/2 Teaspoons Peppermint Extract
1 Teaspoon Vanilla Paste or Extract
1 Teaspoon Matcha Powder or Green Food Coloring (optional)
3/4 Cup (4 oz | 113g) Mini Chocolate Chips

King Arthur's Chocolate Cookie Bars

1 1/4 Cups (150g) All-Purpose Flour
1/2 Cup (43g) Unsweetened Cocoa Powder
1/2 Teaspoon Baking Soda
1/2 Teaspoon Fine Salt
6 Tablespoons (85g) Unsalted Butter, room temp
1/2 Cup (99g) White Sugar
1/4 Cup (53g) Brown Sugar
1 Tsp Vanilla Extract
2/3 Cup (152g) Milk

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Instructions

Make Your Mint Chocolate Chip Ice Cream - In a medium bowl, add condensed milk, peppermint extract, vanilla and green food coloring (if using) and whisk until combined. Set aside. *If you are using matcha powder to color the ice cream, combine it with the peppermint extract first, then combine everything together.
In a large mixing bowl, add cold heavy whipping cream. Using a hand mixer, beat on medium high speed until you get stiff peaks.
Pour the condensed milk mixture to the whipped cream and whisk for another minute or just until combined. Do not over whip!
Gently fold in mini chocolate chips until combined.
Transfer to a parchment-lined sheet pan and evenly smooth out the top. I used a quarter sheet pan (9x13 inch) to make it easier to shape. Cover with plastic wrap and freeze for at least 6 hours or until completely frozen. The longer the better!
Make Your Chocolate Cookies - Place a rack in the center of the oven and preheat to 350ºF. Lightly grease a 12x16 inch piece of parchment paper and place on a flat work surface.
In a medium bowl, whisk together flour, cocoa powder, baking soda and salt. Set aside.
In a large bowl, add butter, white sugar, brown sugar and vanilla. With an electric mixer, whisk on medium/high speed until light and fluffy. About 2 minutes.
On low speed, add half the dry ingredients (flour, cocoa powder, baking soda, salt); then the milk; then the remaining dry ingredients, scraping the bowl between additions.
Transfer batter onto your greased parchment paper. Use a spatula to spread it to the edges of the parchment, smoothing it as flat as possible. Pick the parchment up, and set it into a large cookie sheet.
Place on a wire rack and allow to cool for about 5 minutes and then freeze for 1 hour. Cut out your cookies with a cookie cutter of your choice (I used a round fluted 2.5 inch cutter) and return back to the freezer until you're ready to assemble your sandwiches. I got a total of 24 cookies (12 sandwiches).
Meanwhile, remove the tray of ice cream from the freezer and quickly cut your ice cream into discs, the same size as your cookies (I used a round 2.5 inch cutter). Transfer ice cream discs onto a cold baking tray and freeze until firm, about 2 hours. If the ice cream gets too soft at any point, place it back into the freezer and continue when firm enough cut. Transfer leftover ice cream scraps into an airtight container to enjoy later!
Assemble Your Ice Cream Sandwiches - Remove your cookies and ice cream from the freezer. Flip a cookie over, transfer an ice cream disc on top and then sandwich another cookie on top. Working quickly, transfer the assembled sandwiches onto a cold baking tray and freeze for at least 2 hours before serving. Enjoy!

Notes

If you are using matcha powder to color the ice cream, combine it with the peppermint extract first. Matcha powder is quite clumpy, so combining it with the peppermint extract will help it dissolve completely.

Prep Time: 30 Minutes