Double Thin Mint Ice Cream

by Alyssa on February 11, 2012

in Cooking, Food

It’s that time of year again: Girl Scout Cookie time! Your coworkers try to sell them to you and you walk past them on your way into the store, but are they selling door-to-door anymore? I have my designated Girl Scout who I buy my Thin Mints, Tagalongs, and Samoas from and while these cookies are great on their own, there’s one sure way to make them better: put them in ice cream. I made this for a friend’s birthday using a recipe ¬†from Erin Cooks.

Yes, it is heartbreaking, but the first step is to crush a whole sleeve of Thin Mint cookies.

Whip up two eggs and then add sugar while whisking. Add heavy cream, milk, and peppermint extract and whisk together.

This is the egg and cream mixture churning into ice cream. As the mixture began to firm up, I added the crushed Thin Mints.

Finally, a great tip from Erin Cooks was to put a layer of ice cream in your container, then add chocolate sauce, a second layer of ice cream, then chocolate sauce on top. Doing this, rather than adding chocolate sauce to the churning ice cream, results in a chocolate swirl to your ice cream rather than chocolate ice cream. This recipe is very easy to make. It has an extra burst of mint flavor from the peppermint extract and the chocolate sauce makes it very decadent. So if you’re not completely satisfied with your Girl Scout cookie purchase, just turn it into ice cream!

{ 8 comments… read them below or add one }

1 Asmita February 13, 2012 at 7:08 am

That looks divine!!!


2 Alyssa February 28, 2012 at 12:59 pm

It’s hard to say no to the Girl Scouts stationed outside most grocery stores these days, but once you have your boxes of cookies, the possibilities are endless!


3 Darlene February 14, 2012 at 7:51 am

I think the Thin Mints gave up their life for a tasty cause. Looks delicious!


4 Alyssa February 28, 2012 at 1:00 pm

Everything is better with ice cream!


5 Mary February 15, 2012 at 8:02 am

Whoa, that looks crazy good. Chocolate swirls = win!


6 Alyssa February 28, 2012 at 1:01 pm

This recipe packs a big punch with the peppermint extract and the chocolate sauce. You have to like both to enjoy this!


7 Tim from the Crimson Kitchen February 21, 2012 at 5:29 pm

Oh My! I need to break out the ice cream freezer and try this. I thought I saw you making this with a Kitchen Aid attachment? I need to look into that!


8 Alyssa February 28, 2012 at 1:05 pm

You’re right, I use the Kitchen Aid ice cream attachment to make my ice cream and it works really well! Just about the only caveat is that the mixing bowl takes 24 hours to freeze, so you have to make sure you can make room in the freezer for it and you need to prepare in advance. But I have room to keep mine in the freezer at all times to satisfy any strong cravings for ice cream! Thanks for visiting, Tim!


Cancel reply

Leave a Comment

Previous post:

Next post: