When my husband and I got married, we received an ice cream maker. Almost every year since then, I’ve made Thin Mint ice cream when Girl Scout Cookie Season comes around.
This recipe is quite simple. I make the Cuisinart Simple Vanilla Ice Cream recipe. (For a mintier flavor, try substituting 1 Tbsp. mint extract for the vanilla extract.) After it mixes for 20 minutes, add in about 3/4 cup of chopped Thin Mints and let it mix for another 5 minutes. It’s always very soft at this point, so I put it in a separate container and freeze for a couple more hours before serving.
This year, I decided to mix things up a bit with my Girl Scout Cookie desserts, and came up with some for the whole family, and one for just grown ups.
Thin Mint Baileys Milkshakes
Using the Thin Mint ice cream as a base, I mixed up some Thin Mint Baileys Milkshakes. Add 14 oz. slightly softened ice cream and 2 oz. Baileys to a blender and puree until smooth.
Dairy Free* Samoas Milkshakes
There is some milk in the Samoas themselves, so these aren’t 100 percent dairy free, so they won’t work for someone with a dairy allergy but they are friendly for a lactose intolerant tummy. Combine 12 oz. vanilla coconut milk ice cream, 4 oz., coconut milk, and 4 chopped Samoas in a blender and puree until smooth. This is a fairly thin shake, so adjust the milk to ice cream ratio to your preference.
Lemon Meringue Pie with Savannah Smiles Crust
The pie itself doesn’t incorporate Girl Scout Cookies, but rather the crust. Use a blender or food processor to finely crush a full box of Savannah Smiles. In a bowl, stir the crumbs in with 5 Tbsp. melted butter (about 1/3 cup). Press into a pie pan and set aside. (I also tried this crust with cheesecake and it was great. Press crumbs up about an inch around the pan and refrigerate for 5 minutes before filling.)
Next, follow the directions of your favorite Lemon Meringue Pie recipe. I used this one from Betty Crocker, my go-to cookbook.
What’s your favorite way to eat a Girl Scout Cookie?