It was a balmy 80 degrees in Portland, Oregon, earlier this week! An unusual warmth for this time of year. We seemed to skip winter entirely and jump straight into spring in February. And what better way to celebrate this early spring than with a batch of homemade dairy-free coffee ice cream loaded with crisp Thin Mint cookies?
This decadent recipe was born after I received several boxes of those irresistible Girl Scout cookies from the SW Oregon Washington troop. Of course, I also made sure to stock up by buying even more boxes from friends whose daughters are dedicated Girl Scouts. It’s a tough job, sampling and enjoying all those cookies, but it’s for a worthy cause, right? I’m willing to endure the deliciousness to support tomorrow’s female leaders, my friends! For the future of all our daughters, I’ll gladly buy and devour all the Thin Mints!
And, because we always end up with a delightful surplus of these cookies each year, many find their way into creative recipes, like this easy dairy-free ice cream. It’s surprisingly quick to make, but more importantly, it’s absolutely delicious!
Indulge in Dairy-Free Coffee Ice Cream with Thin Mint Cookies
The addition of Thin Mint cookies adds a wonderfully satisfying crunch and that classic mint chocolate flavor to this dairy-free ice cream. If you’re not a fan of coconut milk, you can certainly substitute whole milk; however, I personally love the subtle flavor and creamy texture that coconut milk brings to the ice cream. It results in a lighter, yet rich dessert, and honestly, the coconut flavor is very subtle and not overpowering at all.
I’m a huge fan of the classic combination of chocolate, coffee, and mint. In this dairy-free dessert, none of the flavors are overpowering; they all complement each other beautifully. However, if you’re a die-hard coffee lover or a mint enthusiast, you can easily adjust the recipe to boost any of the individual flavors to your liking. Add a bit more instant coffee for a stronger coffee kick, or a touch more peppermint extract for an extra burst of minty freshness.
Making homemade ice cream is not only fun but also allows you to control the ingredients and create unique flavor combinations. This dairy-free coffee ice cream recipe is a perfect example of how you can indulge in a delicious treat without compromising your dietary needs. Whether you’re lactose intolerant, vegan, or simply looking for a healthier alternative to traditional ice cream, this recipe is sure to satisfy your cravings.
The key to achieving a creamy and smooth texture in dairy-free ice cream is using high-quality full-fat coconut milk. This provides the necessary richness and fat content to mimic the creaminess of regular ice cream. Also, ensure that your ice cream maker base is fully frozen for at least 24 hours before churning, as this is crucial for the ice cream to freeze properly.
The addition of arrowroot flour or cornstarch helps to prevent the ice cream from becoming icy and contributes to a smoother texture. Cocoa powder adds a touch of chocolatey richness that complements the coffee and mint flavors perfectly. As for the sweetener, you can use your preferred choice, whether it’s Stevia, sugar, or any other alternative sweetener. Just adjust the amount to your desired level of sweetness.
The highlight of this ice cream, of course, is the inclusion of Thin Mint Girl Scout Cookies. These iconic cookies add a delightful crunch and that unmistakable mint chocolate flavor that elevates the ice cream to a whole new level of deliciousness. I recommend roughly chopping some of the cookies and adding them to the ice cream during the churning process, while finely chopping the rest and sprinkling them on top as a garnish. This creates a wonderful contrast in texture and flavor.
To take this dairy-free coffee ice cream to the next level, consider experimenting with different variations. You could add a swirl of chocolate syrup or a drizzle of caramel sauce. You could also incorporate other mix-ins, such as chopped nuts, chocolate chips, or even a sprinkle of sea salt. The possibilities are endless!
This dairy-free coffee ice cream is not only a delicious treat but also a great way to support the Girl Scouts and their mission of empowering young girls. So, next time you’re looking for a refreshing and satisfying dessert, give this recipe a try and enjoy the perfect combination of coffee, chocolate, mint, and the satisfaction of knowing that you’re supporting a worthy cause.
This recipe is perfect for any occasion, whether it’s a casual weeknight dessert or a special celebration. It’s also a great option for potlucks, barbecues, and parties. Just be prepared to share the recipe because everyone will be asking for it!
So, beat the heat and indulge in a scoop (or two!) of this irresistible dairy-free coffee ice cream with Thin Mint cookies. It’s the perfect way to cool down, satisfy your sweet tooth, and support a great cause all at the same time. Enjoy!
Making this ice cream is also a fantastic way to get kids involved in the kitchen. They can help measure ingredients, chop the Thin Mint cookies (under supervision, of course!), and even operate the ice cream maker (with adult supervision). It’s a fun and educational activity that will create lasting memories.
And don’t forget to get creative with your presentation! Serve the ice cream in waffle cones, sundae dishes, or even homemade ice cream sandwiches. Top it with a generous sprinkle of crushed Thin Mint cookies, a dollop of whipped coconut cream, or a drizzle of chocolate sauce. The possibilities are endless!
So, what are you waiting for? Gather your ingredients, dust off your ice cream maker, and get ready to create the most delicious and refreshing dairy-free coffee ice cream you’ve ever tasted! You won’t be disappointed.
This recipe is truly a celebration of flavor, texture, and the joy of homemade ice cream. It’s a perfect blend of coffee, chocolate, and mint, all wrapped up in a creamy, dairy-free package. And with the addition of those iconic Thin Mint cookies, it’s a guaranteed crowd-pleaser.
So, go ahead and indulge in a scoop (or two!) of this guilt-free pleasure. You deserve it! And remember, every bite is a small act of support for the Girl Scouts and their mission of empowering young women.
Happy ice cream making!
Dairy Free Coffee Ice Cream with Thin Mint® Cookies
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 1/2 cup of sugar or other sweetener
- 11 Thin Mint® Girl Scout Cookies, roughly chopped
- 1/4 teaspoon peppermint extract
- 6 Thin Mint® Girl Scout Cookies, finely chopped
Instructions
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In a blender, blend all ingredients except for the final 6, finely chopped Thin Mint Girl Scout Cookies.
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Blend until smooth.
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Pour mixture into an ice cream maker and process according to directions. Most ice cream makers will take approximately 20-25 minutes.
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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.
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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!).
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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!)