2cans of full-fat coconut milkapproximately 4 cups
1packet of your favorite instant coffee
1Tablespoonarrowroot flouror cornstarch
12packets Steviaor 1/2 cup of sugar or other sweetener
11Thin Mint® Girl Scout Cookiesroughly chopped
6Thin Mint® Girl Scout Cookiesfinely 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!
Makes approximately 1 1/2 quarts. 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!)
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