Chocolate Cookie Mint Ice Box Cake

Method

Mint Sugar Syrup
In a pan over medium-high heat combine Water, Fresh Mint, Sugar

Boil for 5 minutes with the lid

Remove the lid and boil for another 5 minutes or until syrupy

Use a slotted spoon to remove Mint

Candied Mint Leaves, Optional
*Option to dehydrate these mint leaves to make crispy candied Mint Leaves, place into a 50c fan oven for 10 hours*

This makes a beautiful and delicious decorative topping

Allow syrup to cool for 30 minutes or place in the fridge

Cookies:
Divide cookie dough into ½ to make a total of 24 cookies

Place on a tray with baking paper

Bake 160c fan for 12 minutes

Allow to cool

Mint Cream:
In a large bowl combine, Cream and Mint Syrup

Whisk the mixture until stiff peaks, it will be light but easily able to hold its shape

Assemble the Ice Box Layers
Line a loaf tin with cling film, and allow excess to hang over the sides, for easy removal

Layer Order
Layer 1: Mint Cream
Layer 2: 4 Cookies down the centre of the tin
Layer 3: Mint Cream
Layer 4: 4 Cookies down the centre of the tin
Layer 5: Mint cream
Layers 6: 8-10 cookies covering the entire surface

Keep leftover cookies for decoration

Place this loaf tin in the fridge to set overnight

Removing the Ice Box Loaf Cake
Gently Pull the excess cling film to slightly release the cake from the tin

Using a plate or board larger than the loaf, flip the cake onto it, releasing the tin

Peel back the cling film to reveal your well-set creamy Ice Box cake

Decorate with cookies and Fresh Mint Leaves

Cut open to reward yourself with layers of chocolatey cookies in-between fresh and delightful mint cream