If you’re anything like me, there’s a pretty good chance you still have more than a couple boxes of Girl Scout cookies hanging around (or am I the only one that buys them by the dozen?). In the past, I would hoard away the last few boxes of cookies in the freezer to slowly eat the remainder of the year. This year though, my new favorite thing is shoving them in ice cream and ice cream-related treats (like these totally ridiculous Samoa Blizzards that you should probably try right after this recipe). It’s kind of the best thing, ever. I mean… if frozen Girl Scout cookies are good, then Girl Scout Cookies in frozen treats are even better!
This Chocolate Thin Mint Ice Cream tastes so creamy and rich that it’s hard to believe it doesn’t have a custard base. Yep—it’s egg-free, which means it’s super simple to make. It basically just requires whisking some ingredients over low heat, chilling, churning, then chilling some more – pretty much fool-proof, you guys! Of course you will have to set a few hours aside to allow it to chill, but 90% of the time it takes to make this is completely hands-off!
The ice cream has a deep chocolate-y flavor with a hint of pure peppermint extract, and lots and lots of crumbly Thin Mint cookie bits swirled throughout. Actually, the ice cream base itself kind of tastes like a Thin Mint, and then you have actual Thin Mints mixed in. It’s a wonderful Thin Mint overload!
Oh, and just as a little FYI, the base for this ice cream is so good that it’s become my go-to recipe for plain chocolate ice cream with just two small alterations! Just skip the Thin Mints, and swap the peppermint extract out for some pure vanilla extract.
We love being inspired by the Girl Scouts! Don’t miss Megan’s Baked Samoa Donuts too. Next time, Rachael, maybe you could toss some Do-Si-Dos into Ashton’s Homemade Ben & Jerry’s Peanut Butter Cup Ice Cream?
Thin Mint Ice Cream Recipe
- 1.5 Heavy Cream
- 0.75 Granulated Sugar
- 1 Dutch Processed Cocoa
- Kosher Salt
- 2 Peppermint Extract
- 14 Thin Mint Cookie one sleeve
- In a heavy bottomed saucepan, combine the half & half, heavy cream, sugar, cocoa powder and salt. Whisk until the cocoa powder is mixed in.
- Heat over low or medium-low heat for 10 minutes, stirring occasionally, until the sugar is dissolved.
- Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.
- Churn the mixture in an ice cream maker, according to the manufacturer’s directions (mine churned 35 minutes); during the last 2 minutes, add in the Thin Mint crumbles. Scrape into a container, cover, and freeze until firm (a few hours).