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Mint Chocolate Ice Cream Sandwiches with Beer Marshmallow

Prep Time45 mins
Cook Time30 mins
Total Time1 hr 15 mins
Servings: 8

Ingredients

  • 1 quart store-bought mint chocolate chip ice cream
  • :FOR THE BEER FUDGE COOKIES
  • 3/4 cup unsalted butter softened to room temperature (1 and 1/2 sticks)
  • 1/2 cup stout or porter beer
  • 1 cup brown sugar
  • 3/4 cup granulated sugar
  • 1 tablespoon vanilla extract
  • 1/4 cup milk
  • 1 cup cocoa powder
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 3 1/2 cups all-purpose flour plus more for dusting
  • :FOR THE BEER MARSHMALLOW SPREAD
  • 3 1/2 envelopes unflavored gelatin
  • 1 cup flat and cold stout or porter beer
  • 2 cups granulated sugar
  • 1/2 cup light corn syrup
  • seeds from one vanilla pod
  • 2 large egg whites
  • 1/4 tsp salt

Instructions

  • Start with your fudge beer cookies.
  • In the bowl of your stand mixer, with paddle attachment fixed, beat together the butter, beer, brown sugar and granulated sugar until smooth and fluffy, about 1 minute. Add the milk and vanilla extract and mix again to combine.
  • In a medium bowl, whisk together the cocoa powder, baking powder, salt and flour until combined. With the mixer set on low, slowly add the dry ingredients to the wet until they come together to form a soft dough.
  • Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  • Pour the dough out onto a lightly dusted surface. Divide the dough in half. Taking one half of the dough, roll it out to 1/4 of an inch thick with a lightly dusted rolling pin. Cut into squares or with a cookie cutter. Repeat this step with the other half of the dough.
  • Place the cut-outs onto your prepared sheets and place in the freezer to harden for 30 minutes.
  • Preheat your oven to 375 degrees F. Bake the cookies for 8-10 minutes or until they are set around the edges, but still soft in the middle. Let cool for 5 minutes on the baking sheets and then transfer to a wire rack to cool the rest of the way. Set aside.
  • To prepare the marshmallow, add the gelatin and 1/2 cup of the beer to the bowl of your stand mixer. Set aside.
  • In a large saucepan, with a candy thermometer ready, add the rest of the beer, sugar, corn syrup, and vanilla pod seeds. Heat over medium-low heat. Stir constantly until the sugar has dissolved.
  • Raise the heat to medium-high until the marshmallow reads a temperature of 240 degrees F. Once it reaches this temperature, remove from heat.
  • NOTE: I had some bubbling over when I did this. Beware, and start with a lower temperature and work your way up or you will have a considerable mess on your hands.
  • With your mixer set on low, add the sugar and beer mixture to the gelatin mixture. When you have added all of the sugar and beer mixture, crank the mixer up to high and beat until the candy has tripled in volume. This took me about 8-10 minutes.
  • While your mixer is running, prepare your egg whites. In a bowl, combine the egg whites and the salt. Beat with a whisk or electric hand mixer until soft peaks have formed.
  • Once your sugared mixture has tripled in volume, fold in your egg whites until completely incorporated.
  • At this point, I used the marshmallow as a spread for my cookies. You may also pour the marshmallow in a pan that has been dusted with powdered sugar, and let sit at room temperature for 3-4 hours or until they are set. Cut into squares and enjoy!
  • To assemble your cookies, spread the beer marshmallow onto once cooled cookie. Top with a scoop of mint chocolate chip ice cream, and eat immediately or cover tightly in plastic wrap and freeze for up to two days.
  • Enjoy!