As a Girl Scout from the time I was 5 until today, Girl Scout cookies are close to my heart. I’m lucky that the cookie part of Girl Scouts is also loved by John! I was awed when a few years ago Edy’s debuted their Girl Scout Cookie Ice Creams. In fact, I have been known to go from store-to-store when Edy’s is on sale in the spring scouting for half-gallons of the Thin Mint Ice Cream.Oh, and don’t go buying the LITE version. That one is Vanilla. I like the original: rich chocolate, the thin mint cookie, gosh it is pure heaven. The fact that it’s a limited edition flavor only adds to the fervor that I have when the sales have ended, the ice cream is gone, and the last half gallon is sitting in my freezer. I guard that stuff with my LIFE. Just ask John. The fact that I am drooling while writing this is (possibly) just sad!

So how to satisfy this craving? Well, that’s easy enough, make my own Thin Mint Ice Cream. Girl Scout Cookies stay good in the freezer for a year, seriously! So with two boxes in my freezer, I knew that I could whip up this treat in just a few minutes. And once I have, I don’t think I can stop! John doesn’t even like chocolate and told me that he’s had to resist heading into the freezer for a scoop!

Edy’s Thin Mint Ice Cream
Serves: 6 (1/3 cup)
1 cup heavy whipping cream
1 1/2 cups fat-free half-and-half
3/4 cup unsweetened cocoa powder
1/3 cup sugar
1 teaspoon vanilla
1 tablespoon vodka*
12 Thin Mint cookies
*if desired, add vodka to help consistency

Whisk together whipping cream, half-and-half, cocoa powder, sugar, and vanilla. Transfer the mixture to the ice cream maker and start, according to manufacturer instructions. Crush cookies, slightly (so they are bite-sized pieces), and mix into the soft-frozen ice cream. Transfer to an airtight container and freeze. Before serving, let sit out 3-5 minutes, for easy scooping.