Does anyone even have Girl Scout cookies around, anymore?
Or am I the only one who still has, literally, a half dozen boxes in my pantry? And that’s after countless recipes trying to use them up, like these out-of-control Samoa Blizzards, or the super gooey Do-Si-Do peanut butter cookie bars that never even made it on the blog before they were devoured (sorry).
Buuuuut, I hope you happen to have a lone box of Thin Mints tucked away in the back of your freezer (maybe you forgot about it…maybe you hid it from yourself…), because you are going to want to make this ice cream, like right now. (Okay, but if you actually don’t, Back to Nature makes a clone cookie, as does Keebler.)
Despite the fact that this ice cream doesn’t have a custard base, it’s unbelievably creamy and rich. And guess what? There is also no melted chocolate in this ice cream. It gets its chocolate flavor from cocoa powder! And yet, it’s outrageously chocolate-y. Just look at that deep, dark color it has:
But the best part about this ice cream? The crumbles and crumbles of Thin Mint cookies swirled into the chocolate-peppermint base. If you’re a Thin Mint-lover, this is, without a doubt, your new favorite ice cream—promise!