“Girl Scouts need you because you, like children, are enthusiastic, are curious, are energetic, believe in the potential of each girl to contribute, and understand and respect the fact that each girl develops as an individual.”~from the Daisy Leader Handbook, 1989
I have a real problem saying no.
I also love Girl Scout cookies.
Together, they are a nasty combination.
My cousin’s adorable daughter was selling Girl Scout cookies, and like any good, young, entrepreneurial saleswoman, she sold cookies at a family-wide Hanukkah party. How could I say no? I couldn’t. So I bought a few boxes.
A week later, a cute little girl dressed in her Girl Scouts uniform rang my doorbell around dinner time. I had just walked in the door, was cooking dinner, and was starving. Boom. The perfect storm.
“Would you like to buy some girl scout cookies?” You bet your bippy I would! Some wave of short term memory loss must have come over me because right then and there, I bought more cookies. I paid, closed the door and then realized I had purchased way more girl scout cookies than The Husband and I could possibly consume. Ohy. Now what?
Ah ha! Make them into ice cream. That seems to be the solution for everything – and this time, it worked quite well.
Thin Mint Ice Cream
Created by 365scoops; fudge mint swirl adapted from David Lebovitz
Ice Cream Ingredients
1 sleeve of Thin Mint Cookies, chopped (16 cookies)
1 1/2 cups cream
1 1/2 cups half-and-half
3/4 cup sugar
1/4 cup cocoa powder, sifted
1/4 cup semi sweet chocolate chips
1 oz bittersweet chocolate
Fudge Mint Swirl Ingredients
1/2 cup sugar
1/3 cup light corn syrup
1/2 cup heavy whipping cream
6 tbs unsweetened Dutch-process cocoa powder (sifted!)
1/2 tsp peppermint extract
Chop the thin mint cookies (sample some along the way, of course!) and set aside.
Since this ice cream is not a custard (notice, it’s Philadelphia style no eggs) it is a slightly simpler ice cream and doesn’t require tempering eggs.
In a medium saucepan, add the cream, milk and sugar. Once the mixture heats and small bubbles form around the edges, add in the sifted cocoa powder, chocolate chips and bittersweet chocolate. Stir vigorously so that the chocolate is entirely mixed, and the mixture continues to heat. Remove from heat and let cool completely before refrigerating for 2 hours.
While the mixture is cooking, make the fudge mint swirl. Mix together the sugar, corn syrup, cream, and cocoa powder in a medium saucepan. Heat over medium heat, whisking constantly until the mixture begins to bubble ever so slightly at the edges. Continue to whisk until it just comes to a low boil. Cook for 1 minute (max!), whisking frequently. Remove from the heat, stir in the peppermint extract and let it cool.
Once the ice cream mixture has chilled in the refrigerator pour into the bowl of the ice cream maker and churn according to the manufacturer’s instructions. Approximately 3-5 minutes before the ice cream is ready, pour in the cookie pieces and let it finish churning. To assemble, drizzle the mint fudge on the bottom of a freezer-safe container, cover with a few scoops of ice cream, drizzle with more fudge and repeat the layering process until you’ve used all the ice cream. Top with more fudge, a few cookie crumbles, and transfer to the freezer for approximately 2 hours before serving.
The Verdict:I am so used to the creaminess of custard ice creams these days that I was slightly concerned that this one would not be up to par. Let me tell you, it was damn good! I churned this one at midnight and snuck more than a few bites before bed. I also ate a scoop for breakfast this morning. And for dessert tonight. Suffice it to say, it was quite tasty! Enjoy.