It’s that time of year again . . . GIRL SCOUT COOKIE TIME! Between seeing these blasted cookies everywhere and trying to figure what to make for the Super Bowl, I got inspired. We have a little Cuisinart machine that makes ice cream a liter at a time. It’s not great to like volunteer to bring the ice cream to a big 4th of July celebration or anything, but it works perfect for just making a batch for our little family.
Samoas are my favorite, and I thought they would for sure make a dynamite ice cream. Anytime you put a Girl Scout cookie and ice cream together is not going to be a bad experience, but I was disappointed. The textures of the ice cream and Samoas didn’t match up for me. The ice cream melted away in my mouth, and then I was left with a bunch of hard, chewy Samoa pieces. So I made another batch using Thin Mints since they are softer. That turned out to be the combo to keep!
Since I just used a basic vanilla recipe and added cookie pieces, the concept would be easy to adjust to whatever ice cream maker you have. If you don’t have an ice cream maker you can still get some store bought and mix Girl Scout cookie pieces in.
Girl Scout Cookie Ice Cream Recipe
– 1 cup milk
– 3/4 sugar
– 2 cups heavy cream
– Vanilla extract
– 2/3 cup of chopped Girl Scout cookie pieces
1. Using the Cuisinart Frozen Yogurt, Ice Cream & Sorbet Maker add milk, sugar, heavy cream, and vanilla. Churn for 30 minutes.
2. During the last 5 minutes of churning add 2/3 cup of chopped cookie pieces.