Thin Mint Ice Cream
Girl Scout cookies season is upon us... You all know what I'm talking about: sweet little girls with their adorable smiles asking, "Would you like to buy some girl scout cookies?" Then you have this internal monologue with yourself about how you shouldn't because you're trying to eat healthier, but then you should treat yourself because you're a boss and deserve it. Guess which side wins that debate every single time? Well I'll tell you, I somehow walked to my car with four boxes of cookies... By the way, these girls are very tech savvy now. They have Square, Venmo, Apple Pay; they could probably take paycheck deductions if you click accept.
Anyways, I could never stop myself from buying at least one box of Thin Mints a season. So while I was driving home with these boxes sitting next to me tempting me to eat them, I pondered how I could revamp these Thin Mints to make them even more irresistible. It really wasn't that hard because how about anyone possibly resist Thin Mints? Well anyways, I suddenly got a craving for ice cream, but didn't want to go to the grocery store to buy any because...FOUR boxes of Girl Scout cookies....
Instead...I whip out my hand-mixer, heavy whipping cream, and sweetened condensed milk. Seriously, that's all I needed. Why do I not regularly make ice cream? Each pint could be individually designed to cater my taste buds. Oh man, the possibilities...
2 c heavy whipping cream
14 oz sweetened condensed milk
1 sleeve of thin mints, crushed
In a small bowl, combine crushed thin mints and sweetened condensed milk.
In a large mixing bowl, whip heavy whipping cream until stiff peaks form.
Fold in condensed milk-cookie mixture until well incorporated. Be careful not to overfold.
Transfer to a freezer-safe container and freeze overnight or for at least 4 hours.