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Creamy St. Patrick’s Mint Velvet Ice Cream Bars

mint velvet ice cream bars - featured image
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These creamy, minty ice cream bars feature a velvety homemade mint ice cream sandwiched between soft, chewy cookies. Perfect for St. Patrick’s Day or any festive occasion, they deliver a refreshing and indulgent treat.

Ingredients

  • Whole milk – 1 cup (240 ml)
  • Heavy cream – 2 cups (480 ml)
  • Granulated sugar – ¾ cup (150 g)
  • Light corn syrup – 2 tbsp (optional)
  • Fresh mint leaves – 1 cup (loosely packed, finely chopped)
  • Vanilla extract – 1 tsp
  • Green food coloring – a few drops (optional)
  • Egg yolks – 4 large (room temperature)
  • All-purpose flour – 2 ½ cups (315 g)
  • Baking soda – 1 tsp
  • Salt – ½ tsp
  • Unsalted butter – 1 cup (227 g), softened
  • Brown sugar – 1 cup (200 g), packed
  • Granulated sugar – ½ cup (100 g)
  • Large eggs – 2 (room temperature)
  • Pure peppermint extract – ½ tsp
  • Mini chocolate chips – 1 cup (optional)

Instructions

  1. Prepare the Mint Infused Cream: In a medium saucepan, combine whole milk, heavy cream, granulated sugar, and corn syrup. Heat over medium until sugar dissolves and mixture is hot but not boiling (about 5-7 minutes). Remove from heat and stir in chopped fresh mint leaves. Let the mixture steep for 30 minutes to infuse that fresh mint flavor.
  2. Make the Custard Base: In a separate bowl, whisk the egg yolks until smooth. Slowly pour about 1 cup (240 ml) of the warm cream mixture into the yolks, whisking constantly to temper the eggs. Pour the yolk mixture back into the saucepan with the remaining cream. Cook over low heat, stirring constantly, until the mixture thickens slightly and coats the back of a spoon (about 5-8 minutes). Remove from heat.
  3. Strain and Chill the Mixture: Pour the custard through a fine mesh strainer into a clean bowl to remove mint leaves and any cooked bits. Stir in vanilla extract and green food coloring if using. Cover and refrigerate for at least 4 hours or overnight until completely chilled.
  4. Churn the Ice Cream: Pour the chilled custard into your ice cream maker and churn according to the manufacturer’s instructions (usually 20-25 minutes). Once churned to soft-serve consistency, transfer to a container and freeze for 2 hours to firm up.
  5. Make the Cookie Dough: Preheat oven to 350°F (175°C). In a bowl, whisk together flour, baking soda, and salt. In your mixer, cream softened butter with brown and granulated sugars until light and fluffy (about 3-4 minutes). Add eggs one at a time, then peppermint extract. Gradually add the dry ingredients and mix until combined. Fold in mini chocolate chips if using.
  6. Bake the Cookies: Line baking sheets with parchment. Scoop dough into 2-tablespoon-sized balls, spacing them about 2 inches apart. Bake for 10-12 minutes or until edges are golden but centers still soft. Let cool completely on wire racks.
  7. Assemble the Bars: Line your 9×13 inch pan with parchment. Press half the cookie dough into the bottom of the pan to form a base layer (you can also bake this base layer first for sturdiness, about 12 minutes). Spread the firmed-up mint velvet ice cream evenly over the cookie base. Crumble or press the remaining cookie dough gently on top or bake separately and layer as sandwich bars after slicing.
  8. Freeze and Serve: Freeze the assembled pan for at least 4 hours or until firm. Cut into bars using a sharp knife dipped in hot water for clean edges. Serve cold and enjoy.

Notes

Freeze your ice cream maker bowl at least 24 hours before use for best results. Use a sharp knife dipped in hot water for clean slicing. If ice cream softens during assembly, freeze for 30 minutes between spreading and topping. For gluten-free, substitute all-purpose flour with almond flour. For dairy-free, use coconut milk and coconut cream.

Nutrition

Keywords: mint ice cream bars, St. Patrick’s Day dessert, homemade ice cream sandwiches, mint velvet ice cream, chewy cookie bars

Find it online: https://avabake.com/creamy-st-patricks-mint-velvet-ice-cream-bars-recipe-easy-and-homemade/