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!