Thin Mint Ice Cream Cupcakes
I had dreams of Thin Mint Girl Scout cookies.
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.
Thin Mint Ice Cream Cupcakes
Ingredients:
2 cups heavy cream
2 cups whote milk
3/4 cup sugar
1 Tablespoon vanilla
1/2 box (1 roll) of Thin Mint Girl Scout cookies
12 chocolate cupcakes for freezing (recipe here)
chocolate sauce
Instructions:
In a bowl, mix together the cream, milk, sugar and vanilla. Cover and put in the fridge.
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.
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 top with chocolate sauce.
Wow, those look amazing!
Try freezing the cookies then bashing them in a bag, The chocolate will not melt if you are mindful of time and temperature.
Oh. yum.
What can I do if I don’t have a box of Thin Mints handy? I devoured my girl scout cookies in like 2 days! These look fantastic!
Hm. I’m sure there are some mint cookies in the cookie aisle at the market that will do just fine.
This sounds AWESOME! I do have a question, though… The recipe says “3/4 white sugar”…does that mean 3/4 of a CUP of white sugar? I don’t want to assume anything! And I will definitely be trying this.
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