Mint Chocolate Chip Ice Cream Sandwiches with California Avocado

Mint Chocolate Chip Ice Cream Sandwiches with California Avocado

1. Place an empty loaf pan (about 9×5 inches) in the freezer to chill while preparing the ice cream.
2. In a food processor or blender, combine the condensed milk, diced avocado, mint leaves, powdered sugar, peppermint extract, vanilla extract, powdered spirulina (optional for color) and salt.
3. Blend until smooth and creamy, stopping to scrape down the sides as needed. Transfer the mint mixture to a medium mixing bowl and set aside.
4. Pour the whipping cream into a large, clean mixing bowl, and use an electric mixer on medium speed to whip the cream until it holds firm peaks when the beaters are lifted, about 2-3 minutes.
5. Using a measuring cup, scoop about 1 cup of whipped cream and add it to the mint mixture, stirring just until no streaks remain.
6. Then pour the mint-cream mixture into the large bowl of remaining whipped cream and stir gently until nearly all the streaks are gone.
7. Then add the mini chips, and continue stirring gently just until no streaks remain, without over-mixing.
8. Pour the mixture into the chilled loaf pan and spread the top evenly.
9. Sprinkle with additional mini chips for garnish, then cover the pan and place in the freezer for at least 4 hours (for soft-serve style ice cream) or overnight (for firmer ice cream).
10. Place one chilled cookie flat-side-up on a plate, then top with a generous scoop of ice cream. Top with a second cookie to make a sandwich, and gently press them together. Place the ice cream sandwich on a plate in the freezer while preparing the remaining sandwiches. Serve immediately, or keep frozen until ready to serve, and enjoy!

Triple Chocolate Fudge Brownie Cookies

1. Fill a medium saucepan with 1 to 2 inches of water, place over medium-low heat, and bring to a simmer.
2. Set a heatproof mixing bowl on top of the pan so the bottom of the bowl rests above the simmering water, creating a double boiler.
3. In the bowl, combine the bittersweet chocolate, unsweetened chocolate, unsalted butter, and coffee crystals, and use a rubber spatula to gently stir and melt the chocolate until the mixture is smooth and glossy with no lumps of chocolate remaining.
4. Carefully remove the hot bowl from the pan and set aside to cool.
5. In a small mixing bowl, whisk together the flour, baking powder, and salt. Set aside.
6. In a large mixing bowl, whip the sugar and eggs on medium speed until light and foamy, 2 to 3 minutes.
7. Pour in the melted chocolate mixture and vanilla extract and stir by hand until evenly combined and no streaks remain. Add the flour mixture and stir by hand until just a few streaks of flour remain. Add the semi-sweet chocolate chips and stir just until evenly combined and no streaks of flour remain, being careful not to over-mix.
8. Cover the bowl and refrigerate until chilled, at least 60 minutes or up to overnight.
9. Preheat oven to 350F and line a baking sheet with parchment paper or a silicone baking mat.
10. Scoop mounds of dough onto the prepared baking sheet, using 2 tablespoons of dough per cookie. Leave about 2 inches between each mound—you should end up with about 12 mounds per sheet.
11. Bake on the center oven rack until the edges of the cookies are set but the middle still appears wet, 10 to 13 minutes.
12. Let cool on the pan for 10 minutes, then transfer the cookies to a cooling rack for 15 minutes to cool to room temperature.
13. Once cool, transfer the cookies to the fridge and chill until cold and fudgy, about 2 hours. Serve chilled and enjoy!

Variations: Feel free to use store bought cookies if in a rush. 

Beverage Pairing: Serve with a glass of milk for an elevated milk and cookies dessert!