Double Thin Mint Ice Cream

April 30, 2009 · 24 comments · Print This Post

in Desserts, Ice Cream / Frozen Treats

Double Thin Mint Ice Cream

I was a Girl Scout once upon a time. Emphasis on once. Technically I was a Brownie. Each week a group of girls and myself would walk to our troop leader’s house around the block from our elementary school. One of the girls in our group was a little thug and would occasionally steal our dues money. That was a great lesson. Too bad there wasn’t a Mean Girls Merit badge because that little twit would have been a top notch candidate.

During my brief stint as a Brownie/Girl Scout I remember religiously studying the official handbook. I had quite the yen for textbooks when I first started going to school and I loved pouring over the pages that detailed knot tying, sing-a-long songs, and campfire cooking. But what I remember most vividly was the excitement and calamity involved with the selling of Girl Scout Cookies. I have a distinct memory of arriving at our troop leaders house with my mother and finding her dining room and entryway completely filled with cases of cookies from floor to ceiling. Imagine it: Thin Mints, Tagalongs, and Do-Si-Dos as far as my 7-year-old eyes could see.

These days Girl Scout cookies make their way into our homes via the efforts of various “well meaning” parents in our offices who tack the order forms to the outside of their cubicles, or sometimes we happen upon a table of little sash clad girls sitting outside the local supermarket at a table full of cookies looking much too adorable for you to say no to. That’s what happened to me this year. I was ambushed right in front of the Harvard Coop. The site of all those colorfully boxed cookies was too much for me to resist and I sheepishly bought two boxes of Thin Mints.

After CK and I slowly savored the first box as a nightly after dinner treat I thought it might be nice to use some of the remaining cookies in a minty homemade ice cream. Then just to make everything as highly calorie laden as possible I added in a dark chocolate swirl. The cool minty flavor of this crunchy cookie ice cream was absolutely delicious. I also learned a little trick about adding “swirls” to ice cream. Don’t add the chocolate sauce directly into your ice cream churn. This will make the mixture muddy looking. Layer the ice cream and chocolate sauce in a freezer proof container. Then when you scoop out a serving you’ll have noticeable layers of cookie ice cream and gooey sauce.

How to Get the Swirls

Double Thin Mint Ice Cream
Loosely adapted from the Ben & Jerry’s Sweet Cream Base #1 recipe originally published in the Ben & Jerry’s Homemade Ice Cream and Dessert Book.
Makes 1 quart

2 eggs
3/4 cup sugar
2 cups heavy cream
1 cup whole milk
2 teaspoons peppermint extract
10 ounces of dark chocolate sauce
15 Thin Mints (one sleeve of cookies) crushed

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Whisk in the sugar, a little at a time, then continue to whisk until completely blended, about 1 minute more. Pour in the cream, milk, and peppermint extract and whisk to blend. Begin freezing the mixture according to your ice cream maker’s manufacturer instructions.

As the ice cream starts to come together in your machine carefully pour in the crushed Thin Mint cookies. Then allow the ice cream to finish the freezing cycle.

In order to add a chocolate swirl to your ice cream do not add the chocolate sauce directly into your ice cream churn. This will make the mixture appear muddy looking. Layer the ice cream and chocolate sauce in a freezer proof container. Start with a layer of ice cream. Then smooth half of the jar of dark chocolate sauce on top. Add another layer of ice cream, and finish with the remaining chocolate sauce. Freeze the mixture until it has hardened completely. Then when you scoop out a serving you’ll have noticeable layers of cookie ice cream and gooey sauce.

{ 18 comments… read them below or add one }

1 dawn April 30, 2009 at 9:53 am

This sounds heavenly right now. The best thing of spring & summer is that it’s ice cream time!


2 Julia April 30, 2009 at 10:19 am

I love your story of being a girl scout! I remember joining the brownies because I thought they were the ones who actually made the cookies. My membership ended as soon as I found out the truth.


3 Dana April 30, 2009 at 12:10 pm

I was also a Brownie! I made it 2 years and then decided it wasn’t for me. The walking door to door trying to sell cookies killed it for me I think. Anyway, this ice cream looks fantastic and great tip on the swirling.


4 Hillary April 30, 2009 at 1:37 pm

I was a brownie once too! 🙂 Thin Mints would always sell the best and I’m pretty sure they still do. Great ice cream!


5 Kerstin April 30, 2009 at 2:00 pm

I loved being a GS! Your ice cream looks fantastic. Thanks for the swirl tip!


6 carrie April 30, 2009 at 3:04 pm

nice work, Erin! alas… your chocolate and mint fanhood leaves me out of the group again. 🙁 LOOKS nice… but… blegh. can’t do it.

call me if/when you ever make a “samoas” ice cream… (thinking vanilla cookie, caramel, chocolate and caramel swirls in vanilla ice cream ought to work nicely for me, thankyouverymuch!)


7 carrie April 30, 2009 at 3:07 pm

oops! I meant toasted coconut instead of the first caramel.

mmmm… caramel. *slurp!*


8 Cynthia April 30, 2009 at 4:30 pm

I was never a Girl Scout or Brownie, but I remember being jealous of the girls who were! I love the thin mints in ice cream!


9 brilynn April 30, 2009 at 6:09 pm

I was a girl guide for 1 year. I looooved those thin mints but didn’t care for the rest of it. That ice cream looks wonderful. It’s ice cream afterall, how could it not?


10 Elissa April 30, 2009 at 8:28 pm

Thin mints are my favorite girl scout cookie. This looks amazing minty good. 🙂


11 kristina May 1, 2009 at 3:06 am

My mum was in charge of our troop cookie depot, which meant our living room was the one stacked floor-to-ceiling and wall-to-wall with boxes!

And thank you so much for the tip about the swirl! I’ve never tried a swirl before, and I know I would have added it straight into the machine. Your method sounds much better.

K x


12 Mel May 1, 2009 at 9:06 am

this looks awesome! but I need something to do with our tagalongs. We bought a case, but are tired of eating them! any ideas?


13 {Megan} Feasting on Art May 2, 2009 at 5:51 am

Wow, this looks unbelievable. I wish we had GS cookies over here (I had a few boxes sent over but they disappeared too quickly).


14 Sgt. SW May 2, 2009 at 5:39 pm

this looks amazing! Google reader also thought it fitting to put an ad on this telling me how to get a flat stomach. (it did not suggest copious amounts of the above)


15 Hindy May 3, 2009 at 6:35 pm

This looks so good. You don’t have to heat the custard base at all? I think I may try this recipe this week.


16 Erin May 3, 2009 at 6:42 pm

Hindy – No, on this particular base you do not cook the eggs. Some people are very uncomfortable with this but I’ve never had a problem. It actually makes an extremely creamy ice cream texture, but if you would rather use a cooked egg base you can simply substitute the other ingredients (i.e. cookies, chocolate sauce, and the peppermint extract) into your preferred recipe.


17 Elyse May 4, 2009 at 1:31 am

I was only a Brownie, too!! Never made it to the Girl Scout level. Either way, this ice cream looks incredible. All of that chocolate and minty goodness is fantastic.


18 Bren May 10, 2009 at 11:29 pm

i bought about 5 boxes of thin mints this year and devoured each one within 5 days. there’s crack in those things! ice cream would just make it cocaine… 🙂


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