
I had a very brief stint as Girl Scout. Yeah, I know, a renegade like me getting tied down to a troop, pretty unbelievable, right? I joined up in ’04 and gracefully submitted my resignation in ’05. That was one crazy year. I left with nothing but the barely filled sash on my back and the worst cookie sales record Franklin Elementary had ever known.
I come by my lack of scouting skills honestly. A Brownie leader once escorted my aunt from a troop meeting by her ear lobe and asked her never to return. Still, we like to support the girls and we try to buy a good supply of cookies every year to help the cause. It’s a struggle, but it’s all for them.
This year we laid in an impressive stash and I listened as my parents made their annual declaration that they wouldn’t be eating any cookies this year. Then, I watched my mom turn a simple box of Peanut Butter Patties into a decadent brownie feast. Later, she topped a banana cake with fudge frosting and Caramel deLites. I got in on the action and made my famous Thin Mint Ice Cream Cake.
We won’t get a badge for these creations, but I’m not in it for the Brownie points anymore. I’m in it for the brownies.
Thin Mint Ice Cream Cake
Mint Ice Cream:
1½ cups milk
¼ cup sugar
2 tsp. peppermint extract
3 drops green food coloring
3 egg yolk
- Bring milk, sugar, peppermint, and food coloring to a simmer in a saucepan over medium heat. Quickly whisk in egg yolks and let simmer until mixture thickens.
- Pour into a freezer safe bowl and allow to cool (if you have an ice cream maker, you can just use that for the next steps). Place the uncovered dish in the freezer.
- Every 30-45 min remove dish from freezer and whisk mixture thoroughly (this can be done by hand, with an immersion blender, a hand blender, or even a regular blender). Repeat until mixture has set. Pour into a mold (I used old circular Tupperware takeout dishes, just make sure you have a second mold that’s the exact same for the chocolate layer). Let freeze overnight.
Chocolate Ice Cream:
1½ cups milk
¼ cup sugar
1/3 cup semisweet chocolate chips
3 egg yolk
- Bring milk, sugar, and chocolate to a simmer over medium heat.
- Once all of the chocolate is melted quickly whisk in the egg yolks, continue to simmer until the mixture thickens.
(repeat steps 2-3 of the Mint Cream recipe for this recipe).
Thin Mint Filling
1 cup water
½ cup sugar
¼ cup cocoa powder
2 tbs. corn starch
2/3 cup crushed thin mints
- In a small saucepan bring all the ingredients, except the thin mints, to a boil. Whisk constantly until the mixture thickens. Remove from heat and allow to cool.
- Mix thin mints thoroughly in with the chocolate syrup.
Assembly
- Remove chocolate ice cream from its mold onto a cold plate. Spread a generous helping of filling on top. Carefully remove mint layer from its mold and place on top of the chocolate layer.
- Decorate with crushed and whole thin mints.
I’ve risen high above the confines of troop 432 I never did get a badge for my cooking skills, or maybe I did ( my mom was not exactly gung-ho about badge earning once she discovered those suckers weren’t iron on. Any badge I earned inevitably meant sewing, a task that had long been the bane of her motherhood.) Not so thin mint cake Caramel deLight banana cake, which had a cabin full of college boys asking for Samoa. Peanut butter patty brownies, in honor of the highest rank I reached as a Girl Scout
YUM YUM YUM!!!!!!!!!!!!!!!!!!!
Thanks!
Oh my word, those all look delicious! I hereby award you the Delicious Desserts Badge. It’s imaginary, so you won’t have to sew it on. 🙂