Recently, my brother and his fiancee came over for dessert. To satisfy her notorious chocolate cravings (I've made at least three chocolate cakes for her in the past), I went with this recipe. The cookie is thick and fudgey, almost brownie-like, and the ice cream doesn't need a churning machine of any kind. The best part is that the mint ice cream is a variation on vanilla ice cream, and any extract can be substituted into the recipe for innumerable new flavors. It seemed to taste pretty good; they each had two servings even after we had stuffed ourselves with dinner and beer.
1/2 cup sweetened condensed milk
1 ounce white chocolate
1.25 cups heavy cream
1 teaspoon peppermint extract
1 teaspoon + 1 tablespoon vanilla extract
1/2 tsp + pinch salt
1/4 cup sour cream
green food coloring
1.67 cup sugar (11.67 ounces)
1.5 cups cocoa powder (4.5 ounces)
1 cup unbleached all-purpose flour (5 ounces)
1/8 teaspoon baking soda
2 extra large eggs
8 tablespoons unsalted butter
Combine the sweetened condensed milk and chocolate in a microwave-safe bowl, and heat at 30-second intervals at 50% power, stirring between each, until smooth and melted.
While the chocolate mixture cools, beat the heavy cream...
...into soft peaks, which means that there are peaks--but they're soft--sooo they kind of collapse in on themselves. If you beat it too far, it'll become stiff peaks, which are shiny and stand up super tall.
When the chocolate mixture is cool, add the peppermint extract and 1 teaspoon vanilla extract.
And a pinch of salt.
Gently fold in the sour cream until fully combined.
Add as much or as little food coloring as you want! One drop gives it a quiet, pale green.
Transfer to a quart-size container and freeze for at least two hours before serving. Wasn't that easy?! Any ice cream flavor at your fingertips! Or you could just buy some. That's okay too.
Chocolate syrup from scratch is so easy! In a small saucepan, combine 1 cup water, 1 cup sugar, 1 cup cocoa powder, 1 tablespoon vanilla extract, and 1/4 teaspoon salt. Heat the mixture over medium until it boils; make sure to whisk constantly. Remove from heat and set aside.
Whisk together flour, 1/2 cup cocoa powder, 1/4 teaspoon salt, and baking soda.
In a large bowl, whisk together eggs, 2/3 cup sugar, and 1/4 cup of the chocolate syrup. Melt the butter, add to the chocolate syrup mixture, and whisk until fully incorporated.
Gently fold the dry ingredients into the chocolate syrup mixture.
The resulting batter will be very thick.
Spread in an even layer, about a quarter inch thick.
Bake at 350 degrees for 10 minutes until the top is shiny and slightly bubbled.
I used a crumpet ring to cut the circles, but a mug with its edge dipped in flour will work just as well. The scraps make excellent tea snacks.
Keep the ring on, spread the ice cream, top with the upper cookie, and gently remove the ring.
You can cut them in half if you're not feeling super fatty...
Printable recipe
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