After thoroughly enjoying my homemade Amaretti Cookie Ice Cream a couple week’s ago, I wondered… since I added amaretti cookie powder to an ice cream recipe with such success, what other cookies could I grind up and add to this concoction?

My question was answered as I left the grocery store a few days later and saw some sweet little Girl Scouts hawking their evil treats. Usually, I avoid eye contact with these temptresses as if they were little Medusas with the power to turn me to stone. But I not only talked to them, but I gave them $4 (Highway robbery! They were $2 per box when I was a Brownie!) and continued on my way, praying that I would have the willpower to leave the box untouched until I had time to try my Thin Mint Ice Cream idea.

Success! I not only managed to avoid chomping the crap out of the cookies ASAP, but also the recipe turned out top-notch. This one’s highly recommended, any time of year! I think that next time I’ll use peppermint extract instead of vanilla which should intensify the minty flavors to perfection.

Does anyone know… are there “thin mint-style” cookies that you can buy year-round at the grocery store? If so, then this recipe’s going into regular rotation around here.

Enjoy!

[There’s no photo because we ate all the ice cream already! LOL. Just picture light- chocolate- colored ice cream that tastes really damn good!]

Beth’s Premium “Thin Mint” Ice Cream
Makes about 1 quart

3 large eggs
1/2 to 3/4 cup sugar (I used 2/3 to split the difference)
1 1/2 cups whole milk
1 1/2 cups heavy whipping cream
2 t vanilla extract (or peppermint extract if you want a more minty flavor)
1 cup Thin Mint cookie powder (made from 1 sleeve of Girl Scout Thin Mint cookies ground to a powder in the food processor)

Optional:
A dozen or so extra cookies cut into bigger chunks to blend into the mixture right before you take it out of the ice cream maker

1. Beat eggs with sugar until mixture is light and fluffy. Add milk and cream. Mix well and transfer mixture to a medium saucepan over medium heat. Cook, until mixture thickens (enough to coat the back of a spoon), stirring constantly.

2. Remove from heat, add the cookie powder and vanilla. Transfer mixture to a bowl to cool completely. Keep refrigerated at least 4 hours or overnight.

3. Transfer mixture to an ice cream maker and proceed according to maker’s directions. In the last 5 minutes of mixing, you can add bigger chunks of additional cookies, if you’d like chunks in your ice cream. Yum!