It was 80 degrees in Portland, Oregon earlier this week. Eighty. We never really experienced winter, we just zoomed straight to spring in February. But it's a perfect excuse to roll out this dairy free coffee ice cream with thin mint cookies recipe!
I developed this recipe 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!
Dairy Free Coffee Ice Cream with Thin Mint Cookies
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.
Ingredients
- 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 ½ cup of sugar or other sweetener
- 11 Thin Mint® Girl Scout Cookies roughly chopped
- ¼ teaspoon peppermint extract
- 6 Thin Mint® Girl Scout Cookies finely chopped
Instructions
- 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!
Notes
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!)
Danielle says
Oh. My. Gosh. I am so happy this exists! You are a saint for taking on this responsibility to all those sweet scouts and then for turning these already delectable treats into this dairy free ice cream. Bless you!
Lindsay says
Sounds delicious!
Ali says
Interesting, I wouldn't have thought to put together mint and coffee!
Tracy says
I love that this is dairy free. I've been enjoying the summer-like weather too! Although, it's pouring rain outside right now, so maybe we've got a few more spring like days to go before the "real" summer comes. :)
Pech says
I'm not sure I would have the restraint to not have a lot more cookie with the ice cream...
Havalah says
I really had no idea you could make home made ice cream with coconut milk. I can't do dairy so I'm totally trying this!
Monica Louie says
I have been waiting for you to post this! I don't have any Girl Scout cookies so I'll have to substitute with something else, but this looks sooo yummy!!
Marlynn Jayme Schotland says
Thanks Monica! I wonder if you can sub mint Oreos or Andes mints, or even York Peppermint Patties...they would each bring a different texture and different levels of mint flavoring. But still yummy!
Bea says
This sounds so delicious, Marlynn. I think the time has finally come for me to get an ice cream maker. We were so excited that finally there is one dairy free cookie out there plus it is my favorite the Thin Mint :)
Great recipe - will try it as soon as I get the ice cream maker; pinning it until then.
Marlynn Jayme Schotland says
It's so worth it, Bea! Coconut milk works so well, so there are lots of dairy free options!
chelsea @ the new wifestyle says
just pinned this in hopes that one day i have an ice cream maker and can try this! it looks SO good!!!
Marlynn Jayme Schotland says
An ice cream maker has definitely been well worth it for us. Especially during the summer: we love using fresh Oregon berries to make sherbet! Thanks Chelsea.
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