Every March, thanks to St. Patty’s Day, I have green on my mind and the Girl Scouts’ green Thin Mints box is no exception. How can you say no to the sweet, freckle-faced and pig-tailed girls outside the grocery store? So it was inevitable that the Irish holiday and excess of cookies would somehow collide. I decided to make the first ever, Mini Irish Cream Ice Cream and Thin Mint Cookie Sandwich! They were so good I had to pinch myself (and I was wearing green!). My creation for these started with a creamy batch of homemade Irish Cream ice cream and then it was perfectly sandwiched between two very addicting Thin Mints. I topped them off with a dash of gold sparkle as an ode to the pot of gold. These little guys won’t last long in our freezer… not with a tiny Leprechaun living in our home!
Irish Cream Ice Cream
1 1/2 cups half-and-half
1 cup brown sugar
2 cups heavy whipping cream
1 tablespoon vanilla bean paste
1/2 cup Bailey’s Irish Cream
Mix the half-and-half and sugar in a bowl on medium speed until sugar has dissolved.
Add in heavy cream and the vanilla paste and continue to mix on medium speed until the mixture is frothy and a littler thicker in consistency.
Pour into an ice cream maker and freeze according to maker you’re using.
10 minutes before the ice cream is fully finished, add in the Irish Cream. Then leave it in the ice cream maker for another 10 minutes. Then freeze until thick.
Place a small scoop of ice cream between 2 Thin Mints and add a dash of gold sprinkles.
Freeze and enjoy!