vastsclub.blogg.se - Mint cookies and cream ice cream

You can garnish it differently, for example with green & white sprinkles, white chocolate chips & wafer biscuits as well.

Add a layer of white mousse then a layer of green mousse.

If you don’t like the flavor of oreo cookies you can simply add plain crumbled cake in place of oreo cookies.

Crush oreo cookies and place them in a serving glass, gently pressing down.

Transfer it to a piping bag and set it aside.

Add green food gel color to the rest of the cream mixture and, mix well with a spatula.

Place one-third of the mousse in a piping bag and the remaining two-thirds in another bowl.

Fold in the white chocolate and cream mixture gently with a spatula.

In a large bowl, add ice cubes & place another bowl over it.

Add chopped white chocolate, and cream & whisk well until smooth.

In a pan, add water, bring it to a boil, and place a heat-resistant glass bowl over it.

Chop white chocolate with the help of a knife or you can grate it & set it aside.

Green gel food color ½ tsp or as requiredĭirections to make Mint Cookies and Cream Ice Cream Mousse :.

And when it’s any occasion or dinner, I prefer to go with this mousse recipe. Every now and then, I get a sweet tooth craving. I love the combination of mint with cookies and cream. I’ve also tried other mint-flavored treats The yummy treat can be easily made ahead of time and stored in the fridge until ready to serve. This dessert is sure to impress your guests with its refreshing mint flavor and creamy texture. Mint Cookies and Cream Ice Cream Mousse is perfect for any occasion.

Directions to make Mint Cookies and Cream Ice Cream Mousse :.

Mint Cookies and Cream Ice Cream Mousse.

But no matter, the end result is still creamy and refreshing-and if you’re looking to cool off on these warm days, this just may be the perfect frozen treat. I used fewer egg yolks than were called for and I swapped in half-and-half for their low-fat milk, mainly because that’s what I had on hand. Heck, you could throw those into just about any flavor and come out with a winner.īesides combining two recipes, however, I made other changes as well. I had no idea it was so simple! As for the cookies and cream potion of my batch, a handful of chopped chocolate sandwich cookies were all that was needed. Those smart Bi-Rite authors solved that problem by insisting mint extract is the best way to get a clean and assertive mint flavor.

In the past, I’d dabbled with making mint ice cream, but I’d used fresh herbs and it hadn’t turned out so well-the flavor was weak and tepid. Though this time, since I was going to make my own batch I decided to adapt the two recipes into one flavor-mint chocolate cookies and cream. Thinking about the two, I was back at my kitchen counter in Houston, spooning softball-sized scoops of those flavors into my bowl on a hot summer afternoon.

Though it’s not all traditional, as there are recipes for more unusual flavors such as ginger, basil and peach leaf, too.īut what excited me the most was seeing my old friend mint chocolate chip, with cookies and cream also making an appearance a few pages later. For longtime fans, their take on honey lavender recipe is in the book along with a host of other classics such as vanilla, chocolate and yes, coffee. That said, I didn’t take too much notice of their other flavors when I visited so reading the book was like revisiting their shop with a bit more time to linger. The honey lavender ice cream was highly recommended by most, and it was as wonderful as promised. There was a long line but she said it was worth the wait. When I was last in San Francisco, a dear friend and I stopped there as she has the good fortune to live close to the shop. This weekend, however, I found myself flipping through Sweet Cream and Sugar Cones, a delicious new ice cream cookbook by the owners of San Francisco’s Bi-Rite Creamery. But by then I’d moved back to coffee as my ice cream of choice, and I forgot about how much I had loved the two. You’d have to eat quickly or the ice cream would soon be a cold soup, but I didn’t mind since as the ice cream melted and melded together, the two became one with the cool mint balancing to the sweet chocolate cookies.Ī few years later, another ice cream company agreed the two belonged together and came out with that combination in commercial form. In order to satisfy my craving, my usual practice was to fill my bowl with scoops of both. But when I was a teenager, two flavors-mint chocolate chip and cookies and cream-fought for my attention, with both of them making regular appearances in my freezer via half-gallon buckets made by those good folks in Brenham, TX. What’s your favorite ice cream? For most of my life, mine’s been coffee.