This is my new favorite thing, and if you’re one of those people who prefer to keep their Thin Mints in the freezer (as you should), this might be your new fave thing too! The cookies get just a little bit softer after sitting in the ice cream base overnight in the freezer, so you end up with this really fab combination of creamy, fudgy, and that tiny bit of crunch.
It’s perfect because Alabama has suddenly decided that it’s springtime and I’ve just been sitting here waiting for the appropriate time to start posting warm weather recipes again!
I KNOW. Let’s talk about it.
This mostly came about because I really wanted to get a nice chocolate drizzle for photos, but I didn’t have any more heavy cream to make ganache. I was pretty sure that almond milk ganache was a thing, like maybe I had seen that on the internets somewhere before. So I decided to try it out and it totally works. It’s a little thin at first, but if you just stick it in the fridge for a bit, it’s totally ganache-y.
- 14oz can sweetened condensed milk
- ¼ tsp mint extract
- 2 cups heavy whipping cream
- 1 box Thin Mints, need 1 sleeve of cookies, chopped
- chocolate ganache (recipe below!)
- 1 cup chocolate chips
- ½ cup unsweetened almond milk
- Whisk together sweetened condensed milk and mint extract in a large bowl.
- Whip heavy cream on medium-high speed with an electric mixer until stiff peaks form. Fold whipped cream into sweetened condensed milk mixture.
- Spread a layer of ice cream into the bottom of a 9x5 loaf pan. Top with ⅓ of chopped Thin Mints. Drizzle with ganache. Repeat layers two more times, ending with cookies and ganache on top.
- Freeze for about 6 hours, or overnight.
- Place chocolate chips in a heat-safe bowl. Heat almond milk in a small saucepan over medium heat; bring to a slight simmer.
- Pour almond milk over chocolate chips and let sit for a couple minutes. Whisk ganache until smooth.
- (Store covered in the refrigerator)