Chocolate-Coated Ice Cream Brownie Sandwiches

I think I’m developing an obsession with ‘Come Dine With Me’. This probably won’t mean anything to my readers from the US, so I’ll explain. It’s a British TV show in which 4 or 5 people take it in turns to host a dinner party for the other guests. At the end of the night, the guests secretly score their host on their hosting skills, food, entertainment, etc and the winner gets £1,000.

Someone at Channel 4 evidently has the job of selecting the people who are least likely to get on and mash them together in the same episode.

Example:

Person 1 “I hate fussy eaters”

Person 2 “I don’t like meat, fish, vegetables, pasta, bread….”

I just can’t stop watching it. I used to turn it on every now and then so I’d have some background noise when I was baking or cleaning. Now I’m bringing my laptop into the bathroom in the morning so I can watch an episode whilst doing my hair and makeup. A step too far, agreed?

The film crew film the host the whole morning and afternoon prior to the dinner party and you get to see them shopping for the ingredients and prepping all the meals. When cooking, I often find myself imagining what I would say if I had a film crew on me. And I have no idea! I don’t think I could chat to people sticking a camera in my face going over everything I was doing. I think I’d just end up getting distracted and showing them cupcake liners or talking about how the world would be a better place if sprinkles were currency.

Sprinkles make everything better – including these Chocolate-Coated Ice Cream Brownie Sandwiches. My Official Treat Taster doesn’t like sprinkles (I know, I should get rid of him now, right?) so I had to make a few sprinkle-free. This brownie recipe is a variation of my favorite, but feel free to use any brownie recipe you like. Just make sure you over-bake them so they’re not all gooey in the centre because they won’t turn out right. They're never going to win any beauty awards, but you know what? They're so good that I don't even care.

Chocolate-Coated Ice Cream Brownie Sandwiches

Inspired by Good Life Eats

Ingredients

1/3 cup chocolate chips

1/3 cup sugar

¾ cup flour

½ teaspoon baking soda

Pinch salt

1 cup Greek yogurt

1 teaspoon vanilla essence

2 eggs

1 egg yolk

1 cup vanilla ice cream

2 cups chocolate chips

4 tablespoons butter

Sprinkles

Recipe

1. Preheat the oven to 350°F and melt 1/3 cup chocolate chips. When melted, leave to one side to cool slightly.

2. Separate the yolks from the whites and beat the whites until they hold stiff peaks.

3. Beat together the Greek yogurt, melted chocolate, sugar, egg yolks and vanilla essence.

4. Combine the flour, baking soda and salt. Fold this and the egg whites into the chocolate mix.

5. Pour the mixture into a greased 9”x9” baking tray and bake for around 18 minutes until fully cooked. (You don’t want them gooey in the middle or the texture of the ice cream sandwich won’t be right.) Leave to cool slightly before chilling in the fridge.

6. Remove the ice cream from the freezer to soften up and cut the chilled brownie horizontally. Spread 1 cup of ice cream over half of the brownie and sandwich the other half of the brownie on top. Place in the freezer to firm up. 

7. Meanwhile melt 2 cups chocolate chips and 4 tablespoons together in a large, shallow dish. Pour a load of sprinkles (or your decoration of choice) into a similar size dish. Remove the brownies from the freezer and cut up into sandwiches of whatever size you want.

8. This is where it gets a bit messy – you might want to have a sheet of parchment paper hand. Dip each ice cream sandwich into the chocolate and roll it around until completely covered then dip into the sprinkles.

9. Lay each ice cream sandwich onto some greaseproof paper on a baking tray and return to the freezer for at least 10 minutes for the chocolate to set.

Don’t forget: if any brownie pieces come loose when you’re dipping them into the chocolate they’re fair play and you must eat them. Don’t even attempt to stick them back onto the ice cream sandwiches!

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Skinny Chocolate Peanut Butter Cookie Ice Box Cake

The title’s a bit of a mouthful but I couldn’t think of a better way to describe it. It’s a skinny ice box cake made of chocolate, peanut butter and cookies – what else could I call it?

The main downfall I find with skinny or healthy recipes is the amount of dessert they make. Healthy brownies are fantastic, but if you end up eating the whole pan of 16 brownies I’m not sure that you can still call them ‘healthy’.

I see loads of bloggers who upload posts of delicious sweet treats every day and I just don’t get it. What do they do with all these desserts? There are only two of us at home, so if I make a pan of brownies or a round of cupcakes it usually takes a week for us to get through them. How do these girls get through so many desserts?! I’m sure they don’t eat them all themselves.

This recipe only makes 1 small portion, making it ideal for anyone counting the calories because they can’t pig out because there is only one! Unless they’ve doubled/tripled/quadrupled the recipe, but that’s neither here nor there.

Skinny Chocolate Peanut Butter Cookie Ice Box Cake

Ingredients

3 chocolate chip cookies

1/2 cup Greek yogurt

1 tablespoon peanut butter

1/2 teaspoon vanilla essence

2 tablespoons powdered sugar

1 1/2 tablespoons melted chocolate

Recipe

1. Place the first cookie face down in your mold. Whisk together 1/4 cup Greek yogurt, peanut butter, vanilla essence and 1 tablespoon powdered sugar.

2. Pour into the mold on top of the first cookie. Take the second cookie and place it on top of the peanut butter yogurt mix. Place in the freezer for about 5 minutes to firm up.

3. Beat together the other 1/4 cup of yogurt, melted chocolate and remaining tablespoon of sugar. Remove the mold from the freezer and pour on the chocolate yogurt mix. Nestle the third cookie on top – make sure you push it far enough in so that you’ll be able to stand the dessert up on a plate.

4. Place in the freezer for around 2 hours to set fully. Remove 10-15 minutes before you’re ready to eat to give it time to soften up.

Enjoy your skinny dessert without piling on the pounds! 

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Strawberry Mojito Frozen Yogurt Popsicles

I adore relaxing on a Friday evening on the balcony, watching the sun sink into the horizon with a strawberry mojito cocktail in my hand. Do you know what’s even better and more refreshing than a strawberry mojito cocktail? A Strawberry Mojito Frozen Yogurt Popsicle.

Oh yeah. I went there.

You can easily make alcohol-free versions of these popsicles if you want. Simply follow the recipe but omit the white rum – they’ll turn out almost exactly the same.

Recipe makes around 6 small popsicles, but you can easily decrease or increase the recipe according to your preferences.


Strawberry Mojito Frozen Yogurt Popsicles
Ingredients
1 cup Greek yogurt
3 tablespoons white rum
1 tablespoon lime juice
4 tablespoons + 6 teaspoons powdered sugar
1/4 cup + 6 teaspoons chopped strawberries
1 tablespoon strawberry syrup (from frozen strawberries)
3 teaspoons finely chopped mint


Recipe
1. Mix together 6tsp chopped strawberries and 6tsp powdered sugar. Divide the mix into 6 small popsicle molds and squish it into the bottom.

2. Beat the yogurt, white rum, lime juice and remaining powdered sugar together.

3. Stir in the remaining strawberries, strawberry syrup and mint.

4. Pour into the popsicle molds and insert a popsicle stick into the centre.

5. Freeze for at least 3 hours.

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Lemon Cheesecake Popsicles

We're well into July and I still can't get over spring-themed lemon recipes. Summer berries are great, but they just don't do it for me - unless they're dropped into a fancy cocktail. 

With most places suffering through temperatures of 100F+, frozen desserts are definitely the way forward. These Lemon Cheesecake Popsicles take less than 5 minutes to whip together and are ready to eat after around an hour in the freezer - the perfect dessert to make on a scorching summer's day.

I made one big popsicle, but you could easily divide the mixture into several smaller ones for sharing.

Ingredients

2 tablespoons lemon curd - try one of these recipes

1/2 cup Greek yoghurt

2 tablespoons cream cheese - light or ordinary

3 tablespoons powdered sugar

1 tablespoon lemon juice

1/2 teaspoon vanilla essence

2 tablespoons melted white chocolate, cooled

2 tablespoons crushed cookie crumbs

Recipe

1. Dollop the lemon curd in the bottom of your popsicle mould.

2. Beat together the Greek yoghurt, cream cheese, sugar, lemon juice and vanilla essence. Spoon ontop of the lemon curd

3. Pour the white chocolate on top and sprinkle with crushed cookie crumbs.

Enjoy a simple healthy dessert on your own or - if you're feeling generous enough - share with someone else.

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Chocolate Cookies & Cream Ice Cream

Hey guys, last Friday I produced my first guest post for Liz from Blog is the New Black! Click here to check it out. I thought the recipe was to great not to share on my blog, so here it is. 

It’s now officially summer, so what better way to celebrate and cool off from the heat than with chocolate cookies & cream ice cream? Those like myself who don’t own ice cream machines and can’t stand the thought of hand-churning the mix every few minutes will be glad to hear that this ice cream can be made entirely by hand and requires absolutely no churning.

Because it’s made from coconut milk, the ice cream thickens naturally in the freezer which means that it takes a lot less time to freeze than traditional homemade ice cream. You don’t have to return to the freezer every 30 minutes to churn it by hand, either, which frees up plenty of time to pig out on the remaining Oreos that you didn’t use in the ice cream.

Since this recipe replaces the traditional egg yolk and cream base with coconut milk, you can also kid yourself that you’re actually eating healthily by devouring bowls full of the stuff and who doesn’t enjoy feeling healthy whilst sporting a face covered in chocolate?

Chocolate Cookies & Cream Ice Cream

Generously serves 2

Ingredients

1 + 2/3 cup coconut milk

2 tablespoons cocoa powder

4 tablespoons brown sugar

1 teaspoon vanilla essence

4 Oreo cookies

Recipe

1. Combine the coconut milk, cocoa powder and brown sugar in a saucepan and bring to a simmer over a medium heat. Stir regularly and when the sugar has completely dissolved, remove the pan from the heat and leave to one side to cool.

2. Place the Oreo cookies in a Ziploc bag and roughly crush them with a rolling pin. You can use a food processor for this step, but bashing the cookies with a rolling pin gives better results because you get a mixture of small crumbs and large chunks.

3. Stir the vanilla essence into the cooled chocolate coconut milk mix and place in the refrigerator for an hour or so until fully chilled.

4. When cool, remove the ice cream base from the refrigerator and fold in the Oreo chunks. Mix thoroughly so that the chunks are evenly distributed.

5. Place in the freezer and leave to set for around 2 hours.

Remove the ice cream from the freezer at least 10 minutes before you’re ready to serve so it has the chance to soften up. Sprinkle on top crushed Oreos or even decorate with whole mini Oreos and you’re ready to enjoy a decadent, but not so naughty, chocolate frozen treat.

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Chocolate-Caramel Sorbet

For the first time this year I had a complete and total creative block. I opened a blank Word doc yesterday and just stared at it, waiting for a sparkling blog post to magically appear – which unfortunately did not. I should have guessed it was going to be a bad day when I had eaten all of my emergency homemade chocolate chip granola bars I keep in my desk before 10am.

You know how I pulled myself out of it? I ate a huge helping of Chocolate-Caramel Sorbet. Ice cream really doesn’t do it for me unless it’s covered in thick hot fudge, studded with chocolate stars, layered with brownie bits and smothered in whipped cream. But I adore sorbet. I love the crunchy, icy texture and think it’s much more sophisticated than ice cream. If I sit down to a great big bowl of sorbet in front of the TV at 2am, I can kid myself I’m actually being very grown-up and cultured instead of being a child shoving ice cream in her mouth whilst watching cartoons after bedtime.

If you ever find yourself stuck in a creative black hole you just don’t know how to get out of – make this sorbet! I guarantee you’ll be right back on track in no time. Or you’ll have a smile on your face to say the least.

Chocolate-Caramel Sorbet

Ingredients

1 ½ cup coconut milk

¼ cup cocoa powder

½ cup honey/maple syrup/golden syrup

½ cup chilled caramel sauce

Recipe

1. In a saucepan, bring the coconut milk, cocoa powder and syrup to a simmer over a medium heat, whisking constantly.

2. Remove from the heat after 5 minutes and place in a container suitable for freezing. Leave to cool to room temperature before placing in the freezer.

3. Remove the sorbet from the freezer after 2 hours – it won’t be fully set yet – and stir. With your fingers, pinch small amounts (about ¼ teaspoon) of the chilled caramel sauce and drop randomly into the nearly-set sorbet until you’ve used all caramel.

4. Stir the sorbet and put it back in the freezer for another 2 hours to fully set. Remove from the freezer 5 minutes before serving. 



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Honey Oat Frozen Yoghurt with Chocolate Chip Cookie Chunks

I don’t know what it is about healthy ice cream, but I can’t get enough of it. Earlier this week I was starring at a bowl of Greek yoghurt just wondering what I could add to it to change it from a rather dull snack into a delicious frozen dessert.

This frozen yoghurt is so suitable to have for breakfast. Yoghurt, oats and honey are all breakfast items and I specifically remember my Grandma eating a cookie for her breakfast (even though it was an incredibly dull Rich Tea) every day, making this perfectly acceptable to have for you first meal of the day. I bet even Jaime Oliver wouldn’t have a problem with you serving it to your kids before sending them off to school. Although maybe it’s best not to mention it to him.

Don’t forget to top your Honey Oat Frozen Yoghurt with caramel curls and extra chocolate chip cookie chunks. Who am I kidding? Throw another whole chocolate chip cookie in there, too! You can never have too many chocolate chip cookies.

Honey Oat Frozen Yoghurt with Chocolate Chip Cookie Chunks

Ingredients

1 cup Greek yoghurt

2 teaspoons vanilla essence

¼ cup oats

4 tablespoons honey

1/3 cup chocolate chip cookie chunks

Recipe

Mix together the Greek yogurt and vanilla essence then stir in the honey and oats. If your honey has been in the fridge and is a bit stiff, microwave it in short bursts until it becomes pourable. Gently break some chocolate chip cookies up into small chunks and stir them into the yoghurt.

Pour the mixture into a plastic container suitable for freezing and leave in the freezer for at least 4 hours to set. Remove at least 15 minutes before serving and top with whatever you want – I recommend caramel curls, extra chocolate chip cookie chunks and chocolate sauce. 



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Healthy Oreo Ice Cream

A thick and creamy ice cream tickled with crunchy Oreo chunks – you’d never guess this Oreo ice cream was healthy! The Greek yoghurt and light cream cheese provide the thick, smooth ice cream texture, whereas the vanilla extract and hot cocoa powder sweeten it up. This recipe doesn’t call for an ice cream maker, either – you can make it all by hand in a matter of minutes.

I’m not really bothered about ice cream – I’m much more of a brownie or cupcake girl – and when I think of all the cream and sugar that goes into it, I’m even less keen on it. This recipe tackles those issues – it calls for only a small amount of sugar and replaces double cream with a healthy substitute – Greek yoghurt.

My Official Treat Taster and I were having a discussion about the definition of a healthy recipe. I was arguing that I think a healthy recipe is one that’s pretty low-cal with hardly any fat and sugar. He was insisting that in order for a recipe to be healthy, it has to have nutritional value. For some reason, he would not humour my attempts to convince him of the uncountable health benefits of Oreos.

What’s your definition of a healthy recipe?

Healthy Oreo Ice Cream

Ingredients

250ml Greek yoghurt

4tbsp Light cream cheese

1tsp Vanilla extract

4tbsp Sugar

4 Crushed Oreos

1tbsp Hot cocoa powder

Recipe

1. Mix together the yoghurt, cream cheese and vanilla extract.

2. Stir in the sugar, hot cocoa powder and Oreos.

3. Place into a tub suitable for freezing and leave in the freezer for around 4 hours to set.

4. Remove from the freezer at least 15 minutes before you want to serve.

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Cranberry Vanilla Swirl Ice Cream

This recipe for Cranberry Vanilla Swirl Ice Cream uses a basic vanilla ice cream recipe dotted with chopped cranberries for its base. The ‘swirl’ is made using a sweet and thick cranberry coulis folded into the ice cream just before it fully sets.

You may think it’s a bit early in the year for ice cream recipes, but the temperatures are already rising in Tenerife. During the weekend, the island experienced a calima and the average temperature during the day was 32C/90F! Ice cream seemed the perfect way to cool down.

There was another reason for whipping up an ice cream recipe this weekend. My Official Treat Taster had throat and nose surgery on Thursday and was really struggling to breathe let alone eat. He was more than happy for me to busy myself in the kitchen making him frozen treats to try and I was pleased that he was getting at least some nutrition. (Cranberries are a fruit and are packed with anti-oxidants, therefore cancel out the negative effects of all that cream and sugar...right?)

Cranberry Vanilla Swirl Ice Cream

Ingredients

250ml cream

125ml milk

¼ cup and 2tbsp sugar

1tsp vanilla extract

1 cup cranberries

3tbsp water

Recipe

1. Over a medium heat, warm half of the cream (125ml) and ¼ cup of sugar until the sugar has completely dissolved.

2. Remove from the heat and add the remaining 125ml of cream, the milk and the vanilla extract and stir well. Pour into a container suitable for the freezer.

3. Roughly chop half of the cranberries and place them on top of the ice cream mixture – do not stir! If you stir at this point, the custard mix will turn pink and that’s not what we’re looking for – we want beautiful swirls! Seal the container with the ice cream and place in the freezer for 2 hours.

4. After 2 hours, remove from the freezer and stir – the cranberries will have frozen by now and will not leak any colourful juices. Place back in the freezer and leave for another hour.

5. In a saucepan, combine the rest of the cranberries, 3tbsp of water and 2tbsp of sugar. Let simmer for about 10 minutes, stirring and crushing the cranberries until you have a thick coulis. Cool this mixture down by removing the saucepan from the heat and placing it in cold water.

6. When fully cooled, pour the cranberry coulis mix into the ice cream and stir it in with a spoon. Try to be gentle and almost fold the coulis in – remember, we’re looking for a swirling effect.

7. Place the ice cream back in the freezer for at least another hour to fully set and we’re done!

Don’t forget to remove the ice cream from the freezer at least 15 minutes before you want to serve it so it has time to soften.



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Six-Layer Ice Cream Birthday Cake

This Six-Layer Ice Cream Birthday Cake is ideal for a baking beginner who wants to make a big impression. It’s actually a really simple cake to create, but you’ll need a lot of time so make sure you plan ahead.

It was my Official Treat Taster’s birthday last Friday and he asked for an ice cream cake. I've never made one before, so I brainstormed for a few days and came up with this. It took a lot of effort to make everything, but the result was definitely worth it.

The cake is comprised of three layers of light sponge cake separated by a smooth blackcurrant cheesecake ice cream and flavor-packed strawberry ice cream. The result is then topped with delicious raspberry-flavored whipped cream.

The best part about this ice cream cake is that you don’t need an ice cream machine at all! All the ice creams are made on top of the stove then placed in the freezer to set. It takes a little bit more effort than without a machine, but you won’t regret it when you’re enjoying this decadent treat.

Ingredients

Blackcurrant cheesecake ice cream

115ml milk

125ml double cream

1 tsp vanilla

60g cream cheese

2 egg yolks

300ml blackcurrant jam

Strawberry ice cream

115ml milk

125ml double cream

1 tsp vanilla

2 egg yolks

300ml strawberry jam

Sponge cake

2 eggs

175g flour

2 tsp baking powder

Pinch salt

113g butter

200g sugar

120ml milk

Dash lemon juice

Topping

40ml double cream

A few drops of raspberry flavoring

Recipe

Blackcurrant cheesecake ice cream

1. In a saucepan over a medium heat, bring the milk and cream to the boil. When the mixture begins to boil, immediately remove from the heat and leave to one side.

2. In a separate bowl, beat the cream cheese, egg yolks and sugar until light and fluffy. Gradually pour the hot milk mixture into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.

3. Place the bowl with your custard base over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon. To tell if it’s ready, dip your wooden spoon into the custard base so it’s completely covered. Remove and draw a line through the mixture on the spoon with your finger. If the custard base does not immediately flow back and you can still see your line then it is ready.

4. Remove from the heat and stir in the vanilla extract and blackcurrant jam. Mix well and leave to cool at room temperature before placing in the freezer to set.

Strawberry ice cream

1. In a saucepan over a medium heat, bring the milk and cream to the boil just like you did for the blackcurrant cheesecake ice cream. Remove from heat when it begins to boil and leave to one side.

2. In a separate bowl, beat the egg yolks and sugar until light and fluffy. Gradually pour the hot milk and cream mix into the egg mix to create your custard base. Stir constantly at this point to make sure the eggs don’t curdle.

3. Place the bowl over a saucepan of simmering water and stir regularly until the mixture is thick enough to coat the back of a wooden spoon.

4. Remove from the heat and stir in the vanilla extract and strawberry jam. Mix well and leave to cool at room temperature before placing in the freezer to set.

Sponge cake

1. Preheat the oven to 170C/350F and butter a round cake tin. Sift the flour, baking powder and salt together.

2. In a separate bowl, beat the butter until soft then add 150g of sugar. Continue whisking until the mixture is light and fluffy. Add the egg yolks and beat thoroughly after each one. Stir in the vanilla extract and mix until combined.

3. Add half of the flour mixture, followed by the milk and the other half of the flour, stirring after each addition.

4. In another bowl, beat the egg whites until foamy. Add a few drops of lemon juice and carry on beating until you have soft peaks. Slowly add the remaining 50g of sugar and beat until stiff peaks form.

5. With a rubber spatula, gently fold the egg whites into the cake batter then pour the mix into the prepared tin and bake in the bottom of the oven for between 40 and 50 minutes or until a toothpick inserted into the centre comes out clean. Leave to cool on a wire rack.

To Assemble

Cut the cake evenly into three layers. Place one third in the bottom of the cake tin.

Spread the blackcurrant cheesecake ice cream on the sponge and top with another sponge layer.

Spread the strawberry ice cream on top of the sponge and top with the final sponge layer.

Whip the cream until it is really thick. Add raspberry flavoring to taste, before scooping into an icing bag and piping onto the cake. Store in the freezer and remove 10 minutes before serving.

Peach Melba Ice Cream

We've had several cans of peaches sat in the cupboard at home for quite a while now and I thought I'd make use of them. Personally, I'm really not fond of peaches at all. the only memory I have of enjoying peaches, is eating a Peach Melba from Gregg's bakery when I was really young. Now, a Peach Melba to me, implies a shortcrust tart base, piled high with a mixture of cream and peaches, coated in a peach icing.

If you have no idea what I'm on about - you're not alone. I think a Peach Melba must be something entirely different in the north of England than in the south because to Boyfriend, a Peach Melba is vanilla ice cream with peaches, raspberry sauce and cream.

This recipe is for an ice cream which combines all the yummy aspects of his Peach Melba into one ice cream. This recipe yields around 1 litre of ice cream.

Ingredients

1 cup of single cream

1 cup of milk

1/2 cup of sugar

3 egg yolks

Pinch of salt

1 tsp vanilla extract

1 cup of chopped canned peaches

1/2 cup peach syrup

1 cup raspberries

2 tbsp water

2 tbsp sugar

Recipe

1. In a pan over a medium heat, combine the cream, milk, sugar and salt. Continue to stir until dissolved.

2. In a bowl, whisk the egg yolks together with the peach syrup (the syrup the peaches were stored in from the can). Pour the warmed mix over the egg yolks, stirring constantly, before pouring back into the pan and replacing on the heat.

3. Continue to stir the custard mix until it is thick enough to coat the back of a wooden spoon. Meanwhile, chop the peaches into small chunks.

4. When the custard is ready, remove from the heat and allow to cool to room temperature before adding the vanilla and chopped peaches. Stir well and place in the freezer.

5. Combine the raspberries, water and sugar in a pan on a medium heat, stirring occasionally, until you have a thick liquid. Strain this to get rid of all the seeds. Leave to cool. 

6. Remove the ice cream from the freezer every hour for at least two hours to stir for a silky texture. When you can feel the ice cream really beginning to take shape, pour the raspberry mix on top and gently swirl into the ice cream. Do not mix the ice cream after this stage or the swirl effect will be lost. 

Mint Choc Chip Ice Cream

Due to enjoying a friend's birthday party a little too much on Saturday, I was in no state to do anything outside on Sunday. After lying around and groaning for a while, I decided to get up and make some ice cream. I know is most countries autumn is already on its way, but in Tenerife the sun is still blazing everyday - which means I've still got a couple of weeks left to experiment with ice cream flavours. 

(I really need to buy an ice cream scoop!)

This recipe yields just short of 1 litre.

Ingredients

2 cups single cream

1.5 cups milk

1/2 cup sugar

Pinch of salt

4 egg yolks

1 tsp vanilla extract

1 tsp mint extract

Few drops of green food colouring

1/2 cup chocolate chips

Recipe

1. Warm 1 cup of cream, milk, sugar and salt in a pan over a medium-low heat, stirring occasionally until the sugar is completely dissolved. 

2. Pour the remaining 1 cup of cream in a bowl and place a strainer above. In a separate bowl, whisk together the egg yolks. Slowly pour the warm mixture into the egg yolks - whisking constantly - then pour back into the pan.

3. Continue to stir the mixture over a medium heat until it thickens and can coat a spatula. Pour the custard through the strainer and stir it into the cream. Add the vanilla and mint extracts at this stage, as well as the green food colouring.

4. Chill the mixture in the fridge for at least 3 hours then place in the freezer. Continue to remove the ice cream from the freezer to stir every hour for at least 2 hours. Add the chocolate chips the last time you mix the ice cream.