#MINT COOKIES AND CREAM ICE CREAM TRIAL#

The recipe yields about 48oz of ice cream or about 6 cups total. I LOVE these containers that I found on Amazon! I store my ice cream in here and it fills up about 1.5 containers.I put my bowl in the fridge for about 30 minutes before starting! This isn’t required but it does help it to whip up nicely. Make sure your bowl that you’re going to whip in is cold! I always use stainless because I feel like it chills better, but this helps the whipping cream whip.Sea salt- Sea salt brings out the flavor in the ice cream.Vanilla extract- This just adds that perfect vanilla hint.Girl scout thin mint cookies- If you’re looking for an upgraded way to use your girl scout cookies, this thin mint ice cream is SO GOOD! You could easily use any girl scout cookie or just any cookie you prefer.For dairy free, I’ve substituted with this sweetened condensed coconut milk that I ordered on Amazon that worked great! This is what gives it the sweetness and richness and it’s so dang good. Sweetened condensed milk- I used regular sweetened condensed milk.I have found it at Target, Walmart, and Whole Foods. I have substituted with this Silk heavy whipping cream as a dairy-free alternative and it worked great. This is what makes it fluff up and the milk base. Heavy cream- Heavy cream is a key ingredient here.I have other flavors on my blog that are absolutely delicious: cookie dough, cookies & cream, chocolate fudge brownie, mint chocolate chip and funfetti! This post also gives you tips on what to use to make the base dairy-free if you need that! I also share the tips for dairy-free in the list below! What you need for no churn thin mint ice cream: You can easily customize it to make it how you like it, and you could also use any Girl Scout cookie flavor you’d like! Such a fun flavor and a delicious way to use Girl Scouts cookies! The ice cream is incredibly easy to make with only 3 ingredients required for the base. Finally, although the recipe doesn’t specify this, adding a spoonful or two of vodka to the custard before chilling will help it to freeze a little bit softer.No churn thin mint ice cream is such an easy treat that is BEYOND delicious! It is incredibly rich and the perfect mix of vanilla flavor and thin mint cookies. This way, it can churn for a really long time, and whip lots of air into the ice cream, to make it lighter and softer, without jamming like the cheap cheap-o it is. Because I have a cheap ice cream maker that’s prone to jamming when I churn chocolate, I try not to get the custard too cold–my maker works best when the custard is cool but not straight-from-the-freezer cold. If you don’t want to use that many yolks then you can drop it down to 4 or 5 and the recipe will still work, but it might not be as rich and creamy. My basic ice cream recipe calls for 5 yolks, but for this one I use 7. For one, I don’t use much melted chocolate in this recipe–I use mostly cocoa powder, with just a bit of unsweetened chocolate to round out the flavor. Recipe Notes: Because chocolate ice cream has a tendency to get really hard in the freezer, I do a few things to try and minimize this. You should reward that big juicy brain with some Chocolate Mint Swirl Ice Cream, you smarty pants, you. And if you’re thinking I just want to do that to create another excuse to eat chocolate-mint ice cream, well, you’re not wrong. This is one of my favorite ice cream creations of the summer, and I’m looking forward to trying a “reverse” version with a white chocolate base and a dark chocolate swirl. (Good because you can eat a lot without feeling stuffed, and bad for the same reasons.) Whisk in sugar, salt, and egg yolks until well combined. Remove mint from cream with a fine mesh strainer, and press lightly on leaves with the back of a spoon to extract more mint flavor. Remove from heat and stir in mint leaves. Must!Mint!All!The!Things! (But if you want to try it with the Andes, go for it!) The mint is so refreshing, it totally balances the richness and depth of the chocolate, and makes the ice cream feel downright light, which is both good and bad. In a heavy saucepan, bring cream and milk to a simmer. I personally can’t get enough of the mint-chocolate combination, and I had to stop myself from adding chopped Andes mints to the ice cream as well. It still gets pretty firm in the freezer, but it’s extra rich and creamy, and stays soft enough to a) not cause El Cheapo Ice Cream Maker to have a conniption fit and b) remain scoopable and not chip-a-toothable.Īnd the mint! With three mint components, this is for those who love their chocolate with a big blast of mint flavor.

#MINT COOKIES AND CREAM ICE CREAM TRIAL#

So, I worked extra-hard, and made several trial batches, until I came up with a chocolate ice cream that freezes a little softer than most.

Mint cookies and cream ice cream