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.

ingredients:
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)
chocolate sauce

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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.

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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.

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Turn on your ice cream mixer according to manufacturer’s directions. Pour in your vanilla base.

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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.

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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…

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