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Chocolate Whoopie Pies with Mint Ice Cream


Whoopie Pies

½ cup butter, softened

1 cup light brown sugar

2 eggs, room temperature

1½ teaspoons vanilla extract

2 cups flour

½ teaspoon baking powder

⅔ cup cocoa (not Dutch-processed),    preferably Hershey’s Special Dark cocoa)

½ teaspoon salt

¾ cup milk

Mint Ice Cream

1½ cups whole milk

2½ cups cream

1 cup sugar, divided

6 sprigs mint

6 egg yolks

1 teaspoon peppermint extract, preferably Nielsen Massey


Whoopie Pies
  1. Preheat oven to 400 degrees.
  2. In mixer fitted with paddle attachment, combine butter and brown sugar until light in color.
  3. Combine eggs and vanilla extract. Add to sugar mixture. Mix until blended then scrape down sides of bowl with rubber spatula.
  4. Sift together dry ingredients then add ⅓ to mixer. Mix to combine then add ½ of milk. Alternate adding dry ingredients and milk, ending with dry.
  5. Use a 2-inch cookie cutter to trace circles onto piece of parchment, leaving at least 1-inch space between circles. Turn parchment over and use piping bag with wide #7 tip to pipe batter into circles.
  6. Bake for 12 minutes.
Mint Ice Cream
  1. Combine milk, cream, ½ cup sugar, and mint in small saucepan set over medium heat. Bring to simmer and then turn off heat. Let rest 1 hour, then remove mint.
  2. Whisk together egg yolks and ½ cup sugar.
  3. Return cream mixture to heat and bring to boil. Reduce heat. Pour 1/3 of cream into yolks and whisk to combine, then pour yolk mixture back into pot.
  4. Continue to cook for 2-3 minutes until mixture thickens. Do not boil.
  5. Strain through fine sieve then place in refrigerator to cool, stirring frequently.
  6. Once cool, whisk in peppermint extract then cover with plastic wrap and let rest in  refrigerator at least 2 hours.
  7. Churn in ice cream maker following maker’s instructions.
  8. To assemble whoopie pie, sandwich one scoop of ice cream between 2 whoopie pies and serve immediately.
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