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We broke the rules again.  Here is another “totally not for Thanksgiving” treat we made this weekend – homemade chocolate ice cream with Girl Scout Thin Mint cookies.  YUM!

We have this great Cuisinart Ice Cream maker.  This is a photo from Williams-Sonoma of the machine and its spare freezer bowl.  The nice thing about this ice cream maker is no salt and ice are required; therefore, no mess!

You store the freezer bowl in the freezer and then you are ready to go anytime.

Our recipe.

Chocolate Thin Mint ice cream

2 cups heavy cream, chilled
1 cup whole milk, chilled
1/2 cup chocolate syrup
2 Tablespoons sugar
10 Thin Mint cookies crushed

Place first four ingredients in a medium mixing bowl and combine until well blended.  Pour into freezer bowl, turn machine on and let mix until mixture begins to thicken (about 15 minutes) then add crushed Thin Mint cookies.  Run ice cream machine another 10 minutes until thick.  Eat right away or store in freezer for two hours for an even firmer ice cream.  (We always just eat it right away – who can wait?)

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