It was 80 degrees in Portland, Oregon earlier this week. Eighty. We never really experienced winter, we just zoomed straight to spring in February. But it's a perfect excuse to roll out this dairy free coffee ice cream with thin mint cookies recipe!
I developed this recipe after receiving some boxes of cookies from the Girl Scouts of SW Oregon Washington...and after buying a bunch from various friends who have daughters in the Girl Scouts. It's such a tough sacrifice, eating all of those cookies, but it's for a good cause, right? I suffer through those tasty cookies to support tomorrow's female leaders, friends. For all of your daughters, I will buy and eat all of the cookies!
And since we have so many boxes each year, many Girl Scout cookies end up in recipes, like this dairy-free ice cream. It's incredibly fast and easy, but more importantly, it's ridiculously delicious!
Dairy Free Coffee Ice Cream with Thin Mint Cookies
Thin Mint cookies add such a fantastic crunch to this dairy-free ice cream. You can also make it with whole milk if you're not into coconut milk, but I love the taste of coconut milk in my ice cream. It's lighter, and honestly, not too coconut-y at all.
I love the combo of chocolate, coffee, and mint. None of the flavors are overpowering in this dairy-free dessert; although if you wanted to boost any of the flavors you could easily do so.
- 2 cans of full-fat coconut milk approximately 4 cups
- 1 teaspoon vanilla extract
- 1 packet of your favorite instant coffee
- 1 Tablespoon arrowroot flour or cornstarch
- 1 Tablespoon cocoa powder
- 12 packets Stevia or ½ cup of sugar or other sweetener
- 11 Thin Mint® Girl Scout Cookies roughly chopped
- ¼ teaspoon peppermint extract
- 6 Thin Mint® Girl Scout Cookies finely chopped
- In a blender, blend all ingredients except for the final 6, finely chopped Thin Mint Girl Scout Cookies.
- Blend until smooth.
- Pour mixture into an ice cream maker and process according to directions. Most ice cream makers will take approximately 20-25 minutes.
- With about five minutes before the end of the cycle, after the ice cream starts to solidify, slowly add the final 6, finely chopped Thin Mint® Girl Scout Cookies.
- Scoop out and serve immediately, or scoop ice cream into an airtight container and keep in the freezer for up to one week (if it lasts that long!).
- Optional: top each serving with even more crushed Thin Mint Cookies for additional texture and Thin Mint yumminess!
Make sure you freeze your ice cream maker base for at least a full 24 hours beforehand.
The ice cream will keep in an airtight, freezer-friendly container for up to two weeks (but I bet it is eaten up well before then!)