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Tag Archives: chocolate chip

Easy Mint Choc Chip Ice Cream

Easy Mint Choc Chip Ice Cream

Cool and refreshing, easy mint choc chip ice cream

Phew – it’s hot out there! Perfect weather for ice cream, and the good news is you don’t need an ice cream machine or to spend ages making custard to be able to knock together this cool, fresh little number. No churning or fancy gadgets required either; it’s dead easy and has very few ingredients. If you don’t have Creme de Menthe you could add a few drops of peppermint essence to amp up the tingly, minty flavour (a word of warning though; do stick to just a few drops as too much will leave you with ice cream reminiscent of toothpaste). I’ve used milk chocolate in this version, but dark or white chocolate would do just as well – pick your favourite and give it a go.

Easy Mint Choc Chip Ice Cream

Ingredients:

  • Small bunch mint leaves (about 15g, just leaves, no stalks)
  • 300ml double cream
  • 175g condensed milk
  • 2 tbsp Creme de Menthe liqueur
  • 100g milk choc chips or chocolate chopped into small pieces

Finely chop the mint leaves; or pulverise in a pestle and mortar; or whizz up in a blender – ultimately you want very tiny pieces of mint, however you achieve it. Add the mint to a bowl with the cream, condensed milk and liqueur and whisk until light and fluffy. Add the chocolate and stir through or give another little whisk. Put it all in a tupperware or similar lidded, plastic box that will fit in your freezer (it makes about a pint of ice cream). Freeze for 6 hours or overnight. Take it out of the freezer a couple of minutes before you want to serve. Delight in the chilled refreshment and natural mint flavour!

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Gluten-Free Coffee and Chocolate Chip Cookies

Gluten-Free Coffee and Chocolate Chip Cookies

Gluten-free coffee and chocolate chip cookies, chewy and delicious

One of the things I love about baking cookies is that you don’t have to cook them all at once. Keep any left over cookie dough in a zip-lock bag – in the fridge for a couple of days, or in the freezer for a few months. I sometimes make big batches of dough and freeze enough for about 4 or 5 cookies per bag; then if you need a cookie fix or have friends coming over for a cuppa you can take a bag out, bring them back to room temp (it doesn’t take long, maybe an hour or so) and bake a fresh batch of cookies whenever you want! I’ve made these cookies gluten-free, but you could easily use normal plain flour if you’re not eliminating gluten from your diet.

Gluten-Free Coffee and Chocolate Chip Cookies 

Ingredients:

  • 115g butter
  • 100g soft light brown sugar
  • 60g caster sugar
  • 4 tsp instant espresso powder
  • 1 egg
  • 160g gluten-free plain flour (I used rice flour)
  • half tsp bicarbonate of soda
  • pinch salt
  • 75g milk chocolate chips, or chopped chocolate

Heat the oven to 190C. In a bowl, beat the butter, sugars and espresso powder until light and fluffy. Add the egg and beat again until well mixed. Add to the bowl the flour, bicarb and salt and mix with a wooden spoon or spatula until well incorporated and there are no patches of dry ingredients. Stir through the chocolate chips.

Use a dessert spoon to place heaped spoonfuls of the mix on an ungreased baking tray. Make sure they’re well spaced as they will spread a lot – you should get about 6 on a tray. Bake for 8-10 minutes. They’re ready to take out when they’re golden, but still seem a little underdone – as if you’d leave a big dent if you prodded them with a fingertip (my best tip for cookies is to slightly undercook them; they’re a much nicer texture when cooled that way). Leave to cool on the tray for 5-10 minutes until they’re set, then use a palette knife to slide them off the tray and leave them to cool completely on a rack.  Make a mug of tea and tuck in!

You could also replace the chocolate chips with a big handful of chopped walnuts for a twist on the classic coffee and walnut cake.