Cookie Season Sundae

INGREDIENTS

1½ cups half-and-half

1 cup sugar

½ cup cocoa powder

8½ ounces (weight) semisweet chocolate

2½ cups heavy cream

1 teaspoon vanilla extract

2 teaspoons pure peppermint extract

1 ounce (weight) coconut oil Hot fudge

Whipped cream

Crumbled Oreo cookies Thin Mint cookies

EQUIPMENT:

Double boiler

Whisk

Mixing bowl

Home ice-cream maker Freezer-safe container for ice cream

Spatula

Ice cream scooper

INSTRUCTIONS

Prepare liquid chocolate stracciatella: In a double boiler, melt 4½ ounces of semisweet chocolate with coconut oil. Set aside.

In a double boiler, combine half-and-half with sugar and whisk until combined. Add cocoa powder and 4 ounces of semisweet chocolate and whisk until smooth. In another

bowl, pour heavy cream and add the half-and-half mixture from the double boiler and whisk until smooth. Whisk in vanilla extract and peppermint extract.

Churn and extract the ice cream:

Transfer the mixture to your ice-cream maker and churn according to your manufacturer’s directions. Once complete, transfer the ice cream into a freezersafe container one layer at a time, using a spatula to swirl prepared liquid chocolate stracciatella on each layer. Place the container in the coldest part of your freezer and allow it to freeze for at least 8 hours.

Assembling the sundae:

Scoop one heaping scoop of ice cream into a bowl. Top with hot fudge, crumbled Oreo cookie and whipped cream. Top off with one (or two!) Thin Mint cookies.

RECIPE COURTESY OF TUBBY ROBOT ICE CREAM FACTORY