Inspired by our newest addition to the rainbow... Peppermint Cookie Crunch, this homemade chocolate peppermint ice cream folds rich cacao through fresh peppermint and little pieces of maple-sweetened cookie dough, then finishes with chunks of Peppermint Cookie Crunch on top.

Fresh, chocolatey, creamy and crunchy in all the right places. The kind of dessert that feels especially good after dinner - a little ritual to finish the day, inspired by the digestive tradition of peppermint.

Make a batch, keep it tucked away in the freezer, and welcome the warmer months one delicious scoop at a time.

INGREDIENTS:

COOKIE DOUGH:

¼ cup butter, melted

2 Tbsp maple syrup

1 tsp vanilla extract

¼ tsp salt

1/8 tsp bicarb soda

1 cup almond meal

¼ cup Loco Love mylk chocolate drops

ICE-CREAM:

½ cup milk

2/3 cup cacao powder

2 ripe bananas

½ cup maple syrup

1 + ½ tsp pure peppermint extract 

1 tsp vanilla extract

600ml thickened cream

Loco love peppermint cookie crunch bars, to serve

METHOD:

1. Add melted butter to a mixing bowl with maple syrup and vanilla. Mix well. Add the remaining ingredients and combine well. Line a small tray with baking paper and spread the cookie dough into a thin layer. Set in the freezer for 1 hour.
2. Set aside a small loaf tin to make the ice cream- a metal banana bread loaf tin or bread tin works well.
3. Start the ice cream. Heat the milk in a saucepan or small jug until almost boiling then add in the cacao powder- mix well until a thick paste forms. Set aside to cool for 5 minutes then add the banana, maple syrup and extracts. Use a stick blender to blend into a liquid. Alternatively, use a blender to combine everything after the cacao milk mixture has cooled. Set aside.
4. In a large mixing bowl add the cream and beat to soft peaks. Add the blended cacao mixture and fold through well, until soft peaks have formed again. Be gentle and take care to keep the cream aerated. 
5. Remove the cookie dough from the freezer and slice into small pieces, around 1cm square. 
6. Transfer half of the ice cream mixture to your set aside tin then top with half the cookie dough squares. Repeat with the remaining half of the ice cream and cookie dough. 
7. Cover the top of the ice cream with cling wrap or baking paper- press down and get out all of the air bubbles to prevent ice crystals forming. 
8. Freeze for 5 hours before serving, then use a hot ice cream scoop to serve. Top with chopped Loco Love peppermint cookie crunch bar and enjoy! 

NOTES:

If you're freezing the ice cream overnight allow 10 minutes to defrost on the bench before serving. 

• You can replace the cookie dough with a baked cookie or your favourite store bought cookie, or enjoy this ice cream with cookies at all- its SO good either way.
• For a dairy free or vegan version replace cream with vegan thickened cream, use your preferred plant milk and replace butter with coconut oil. 
  
  

Recipe by: @panaceas_pantry
panaceaspantryblog.com