I had dreams of Girl Scout cookies this year. Dreams of making Thin Mint Ice Cream. Dreams of putting it on top of a cupcake. Dreams of topping it with chocolate. It was a wonderful dream.
2 cups heavy cream
2 cups milk
3/4 white sugar
1 Tablespoon vanilla
1/2 box (1 roll) of Thin Mint Girl Scout cookies
12 chocolate cupcakes for freezing (recipe here)
In a bowl, mix together the cream, milk, sugar and vanilla. Cover and put in the fridge.
Now when I thought of making this – I wondered if I’d need to add peppermint extract to bring out the mint-i-ness. Turns out the cookies are sooo minty they are just perfect as is.
Rough chop the cookies into small pieces. I don’t suggest using a blender or bashing them in a bag, because they are covered in chocolate you will just get a gooey mess. How do I know? Trust me…Anyway, get them into small pieces.
Turn on your ice cream mixer according to manufacturer’s directions. Pour in your vanilla base.
When it gets near the end of it’s run, carefully add in the chopped cookie pieces. Pour into a freezer safe bowl, and freeze until solid.
Top the pre-made chocolate cupcakes with a scoop of the ice cream, then pour on the chocolate sauce. I served these at a party and they held up well. The combination was delicious! Just as I had dreamed…