It was 80 degrees in Portland, Oregon earlier this week. Eighty. We never really experienced winter, we just zoomed straight to spring in February.
Which has had my appetite meter tilting toward summer treats for a long time now, even during Girl Scout cookie season.
I developed this recipe for Thin Mint Cookie & Coffee Ice Cream 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!
Thin Mint Cookie & Coffee Ice Cream
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 1/2 cup of sugar or other sweetener
- 11 Thin Mint® Girl Scout Cookies roughly chopped
- 1/4 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!)