Summer’s coming to an end. . I can hardly believe it’s almost September. . gotta celebrate these last couple of weeks in style. . for the kids, this means lots of ice cream.
While my sister’s family was in town, we found the Thin Mint Girl Scout cookies I had in the freezer, crushed them up, threw them in my ice cream mix and froze it! Now that I know how to make basic vanilla, the flavors and mix-in’s are endless! Oreo cookies, snickers, heath bar, peanut butter morsels. . m&m’s. . yum!
This recipe is so easy, the kids can help you mix this and make their own flavor. Hope you enjoy!
Girl Scout cookie lovers holla back! What’s your fave girl scout cookie? I can’t just name one. I love the Thin Mints, Samoas and Tagalongs.
Thin Mint Cookie Ice Cream
- 2 cups heavy cream
- 1 can (14-ounce) sweetened condensed milk
- 1 1/2 teaspoons pure vanilla extract
- 1 cup (or more; depending on how much you want) crushed Thin Mint cookies OR any kind of hard cookie*
- Using an electric stand mixer, beat the heavy cream, condensed milk, and vanilla on HIGH speed in a large bowl until thick, stiff peaks form, or for about 7-8 minutes. It’s important to get the stiff peaks (as much as possible). You should after about 7-8 minutes.
- Mix in the crushed cookies by hand, gently.
- Transfer the mixture to a loaf pan or freezer-safe container, cover and freeze until firm, for at least 8 hours and up to 2 weeks.
* To crush your cookies, simply throw them in a zip lock bag and crush them with a rolling pin or meat tenderizer.