Happy St. Patrick's Day: Homemade Thin Mint Ice Cream & Fancy chocolate chip cookies

Last night we made some pretty awesome Thin-Mint ice cream using left over homemade-thin-mints that we made last week. In honor of St. Patrick's day I added some green food coloring, I only added a little so you cant really tell it is green in the pictures. oh well. I also had a craving for some fancy chocolate chip cookies...this is one of my favorite recipes that I developed last Christmas. They are pretty "healthy" and very yummy.

Naturally I used two cookies to make myself a "Thin-mint cookie sandwich"  I mean, I had cookies AND ice cream, how could you not expect me to do such a thing. :)  Now please enjoy the following recipes and the cute picture above of my Riley :) Happy Baking! -Jess

Thin-Mint Ice cream recipe:
*Bakers note: if you don't have fancy thin-mints you can just use chocolate chips and turn this into Mint Chip ice cream! :) 
Ingredients
2 cups Organic whole milk
1 cup sugar
2 cups Heavy cream
1 tsp Vanilla extract
1 tsp pure peppermint extract
6 thin-mint cookies, chopped

Combine milk and sugar in medium bowl and beat on low speed with hand mixer until sugar is dissolved. Stir in heavy cream, vanilla and peppermint. Turn on ice cream mixer and carefully pour mixture into freezer bowl. Mix for 20-25 minutes, about 5 minutes before ice cream is done mixing, pour in chopped cookies. Transfer to containers and let set in freezer for 2 hours before eating. 

Fancy Chocolate-Chip Cookie recipe:
Ingredients
1/2 cup Butter
2/3 cup brown sugar
1/3 cup Honey
1 Egg
1/2 tsp. Vanilla extract
1 cup Whole wheat flour
1/4 cup unbleached all-purpose flour
2 Tbsp. Flax seed meal
1/2 tsp. baking powder
1/4 tsp. salt
1/4 tsp. baking soda
1 cup Dark chocolate or semi-sweet chocolate chips

In bowl of stand mixer fitted with paddle attachment, combine butter and sugar until smooth, add honey, egg and vanilla, mix well scraping sides of bowl if necessary. In a medium bowl sift together both flours, flax seed, baking powder, salt and baking soda. With mixer on low speed, slowly add dry ingredients and mix until just combined. Stir in chips. Place bowl in freezer for 15 minutes. Meanwhile, preheat oven to 375F and line two baking sheets with Silicone pads or parchment paper. Remove dough from freezer and using small ice cream scoop (or cookie scooper) scoop dough onto cookie sheets. Bake for about 13 minutes.  Enjoy!