Every year they find us.
We can't hide.
It's those cute little girls with their sign-up sheets for cookies we can't resist. We've tried resisting, but somehow we always end up with boxes of Thin Mints, Samoas, Lemon Chalet Creams and, our new favorite, Thank U Berry Munch showing up at the doorstep and tempting our taste buds. While we eat many of the cookies right out of the box, I am occasionally able to put a few aside to use in recipes.
This Thin Mint ice cream cake uses Thin Mints as a base for a rich ice cream filling, and, topped with warm hot fudge sauce, is a favorite for any occasion.
THIN MINT ICE CREAM CAKE
2 sleeves Thin Mint cookies
3 tablespoons butter, melted
2 cups heavy whipping cream
2 teaspoons UltraGel (optional)
1 can (14 ounce) sweetened condensed milk
1 teaspoon vanilla
2-3 drops mint oil
2-3 drops green food coloring (optional)
Remove Thin Mints from sleeve and grind in a food processor to crumbs. Add butter and mix well. Reserve 1/2 cup crumbs and pat remaining mixture into a 9-by-13-inch dripper pan. Place into 375-degree oven for 5-7 minutes. Remove and cool completely.
In a medium bowl combine sweetened condensed milk, vanilla, mint and food coloring. Set aside. Whip cream and UltraGel, if desired, until cream comes to stiff peaks. Gently fold cream into milk mixture. Do not over mix! Pour ice cream mixture over cooled crust and top with reserved crumbs. Freeze until solid.
To serve Thin Mint ice cream cake, cut squares and plate, drizzle with hot fudge topping (see recipe below). Mint leaves and fresh raspberries make a beautiful garnish.
— Jana Brown
HOT FUDGE TOPPING
2 cups sugar
4 tablespoons cocoa
4 tablespoons flour
4 tablespoons butter
1 (13 ounce) can evaporated milk
2 teaspoons vanilla
In a medium saucepan, stir together sugar, cocoa, flour and a pinch of salt. Add evaporated milk and bring to a roiling boil. Turn heat to medium high and boil for three minutes, stirring constantly until thick. Remove from heat and add vanilla and butter, stirring until entirely incorporated. Serve.
— Bradley Stocks
Jana Brown is a freelance writer, wife and mother. She is an excellent cook and cookie consumer. She blogs at cornabys.wordpress.com. Twitter: Cornabys
Copyright 2016, Deseret News Publishing Company