I’m calling this “Girl Scout Cookie Ice Cream” though this time around I made it with Keebler’s Coconut Dreams cookies. I’m not sure whether to be happy that I can buy these cookies at the grocery store, or grumpy about it since they’ve traditionally been Girl Scout Caramel Delights (formerly known of as Samoas when I used to sell them). Regardless, they did make for a tasty add-in for homemade chocolate ice cream. In addition, it seems that the packaging from these cookies can be “upcycled” while earning money for non-profit organizations through TerraCycle.
This ice cream recipe is based on a “rich vanilla ice cream” recipe which I modified from a book called Delicious Ice Cream by Susanna Tee. My modifications replace heavy cream with a combination of half and half and whole milk, and include the addition of cocoa powder.
Girl Scout Cookie Ice Cream
2 c. half and half
1/2 c. whole milk
4 egg yolks
1/2 c. sugar
2 tbsp baking cocoa powder
1 tsp vanilla extract
1 c. chopped Girl Scout cookies or Keebler Coconut Dreams
Beat egg yolks with sugar in a large bowl and set aside. Heat cream, milk and cocoa powder over medium heat until the mixture steams, but do not let it boil. Slowly pour the heated milk mixture into the egg and sugar mixture, whisking constantly. Return the ice cream mixture to the pan and heat over medium heat until it thickens enough to coat the back of a wooden spoon. Do not let it boil. Pour through a strainer into a clean bowl, add vanilla extract, and refrigerate overnight. Freeze in an ice cream maker following the manufacturer’s directions, and add the cookie pieces during the last few minutes of freezing time.
Use a spatula to remove the ice cream from the ice cream maker, putting it in an airtight container for storage in a freezer until use. It is generally best when frozen for at least 6-8 hours in the regular freezer before serving.