My best friend from school came to visit this past weekend. She has quite the sweet tooth, is known for the adorable cupcakes she makes, and also loves baking and decorating. We’re living across the hall from each other next semester…the amount of cupcakes that will be baked, decorated, and finally consumed is too much for me to calculate. Math was never a strong subject of mine, so I’m not even going to try. Just know that it’s A LOT.
I promised my friend that I’d let her be the first “guest” on my blog. So, she came up with the idea to make these awesome blueberry-mint ice cream sandwiches, using a chocolate whoopie pie to sandwich the ice cream together. Sounded like a good idea to me at the time she proposed it…
Actually making these things was QUITE the process. To be more specific, making the ice cream was the real challenge- the whoopie pies were baked and cooling on wire racks in no time at all- since I don’t actually own an ice cream maker. We decided to the use the old coffee can method (it actually does work, I’ve made ice cream successfully several times in the past like this) as an alternative. But for some reason…the ice cream was just NOT freezing or cooperating with us. Neither of us had ever had this much trouble with making ice cream before, so it was a bit frustrating, but after a whole lot of effort and time, the ice cream sandwiches were made…success! If you have an ice cream maker…please take advantage of it. You’ll be finished with this recipe in about an eighth of the time it took us.
The original mint ice cream recipe we found called for three (!!!) cups of mint. This was no problem to obtain, given that the mint plants in my backyard have actually taken over the entire thing, but using this much mint led to an ice cream that was way too overpowering, as we found out. I think reducing the mint required to half would be more than sufficient. The blueberry sauce made the ice cream a beautiful purple color, and added a hint of tartness that was just delicious.
Blueberry-Mint Ice Cream Sandwiches
For the Blueberry-Mint Ice Cream adapted from Simply Recipes
1 1/2 cups fresh mint leaves, washed and dried
1 cup milk
2 cups heavy cream (divided in two)
2/3 cup sugar, plus 1/4 cup (reserve for blueberry sauce)
pinch of salt
6 egg yolks
1 cup fresh blueberries
For the Whoopie Pies recipe from Epicurious
2 cups all purpose flour
5 tablespoons cocoa powder
1 1/8 teaspoon baking powder
1 teaspoon baking soda
1/2 cup vegetable shortening
1 cup sugar
2 large egg yolks
1 tablespoon vanilla extract
1 cup milk