It’s been a while since I posted an ice cream recipe… but its Girl Scout cookie season. We have a ridiculous amount of cookies around the house. Apparently I did NOT plan this well, as I had challenged myself with the daniel fast (vegan) at the beginning of the lenten season. So no meat, dairy, caffeine, bread with yeast, sugar… chocolate… ice cream… girl scout cookies. I gave in and took a bite – it was like manna.
2 cups whipping cream
1 cup vanilla almond milk
1 egg, beaten
2/3 cup sugar
2 tbsp cocoa powder
1/2 tsp peppermint extract
6 precious GS thin mint cookies, crushed
Whip the eggs and sugar together, add the cocoa powder, blending well. Whisk in the cream, milk and extract. Pour into an ice cream machine and freeze according to directions. Mine takes about 20 minutes. Add the chopped/crushed cookies the last 3 minutes of mixing. Transfer to freezer safe container.