- Cooking Time: 10
- Servings: 8
- Preparation Time: 240
BackstoryThere are two types of Girl Scout cookies in certain locations for 2013 that are not only delicious but are also vegan friendly. These two varieties offered by my nearest troop were Thanks-alots and Thin Mints (they were even labeled vegan on the order form!). Yes, the iconic mint and chocolate crispy delight is vegan this year. And one of my coworkers, on behalf of a Girl Scout, was extremely verbal about it. As a result, I bought several boxes of each kind. And I chose to turn some of them into ice cream.
And what's great about this recipe is that it's likely that most of my vegan readers have the ingredients necessary to whip up a batch of this treat in their kitchen already! This recipe does require an ice cream maker, but it's an investment I genuinely recommend. A nice, affordable maker (like the one I use) can be purchased on Amazon for around $50. I use mine a ton (see below).
The texture of homemade vegan ice cream can vary considerably. I've read that it has to do with the fat content. Because this recipe has a lot less fat than dairy based ice cream, it is a bit icier coming out of the freezer. But that doesn't change the fact that it tastes amazing. A good 15-20 minute thaw and you're ready for a silky smooth, minty chocolatey indulgence like no other. The cookie flavor comes out nice and smooth and is fairly pronounced without being overpowering!
I hope you enjoy this recipe and share it with your friends! If you try it, be sure to let me know what you think. And if you aren't sure how to get your hands on some cookies, visit the official scouts' website. They even have a locator app!
Please note, check with your troop before making your purchase. The Girl Scouts use different manufacturers and some cookies will be vegan for some troops while they will not be for others!!
- 3 1/2 cups plain soymilk
- 1 tablespoon vanilla
- 1 tablespoon vegan butter
- 1/8 cup arrowroot powder
- 2/3 cups sugar
- 1-2 tablespoons vegan chocolate syrup
- 6 crushed Thin Mint cookies
- 8-12 Thin Mint cookies, broken into pieces
- Combine 1/2 cup of the soymilk and the arrowroot powder in a small bowl and whisk until thoroughly combined. Set aside.
- In a medium sized saucepan, combine the remaining soymilk, vanilla, margarine, chocolate syrup, and sugar. Heat on medium high heat (but not at full blast), whisking occasionally, until the mixture starts to bubble. Let simmer until the sugar and butter has dissolved, whisking frequently.
- Remove from heat and add the soymilk and arrowroot mixture. Whisk until combined. The mixture will thicken a tad when you do this. Set the pot in your freezer on a heat proof surface (like a pot holder) for 30 minutes. Whisk the cooled mixture well. I've found that this helps maintain a consistency in the texture of the final product. Return the mixture to the freezer and let sit another 30 minutes.
- Just before adding the mixture to your ice cream maker, stir in the crushed cookies. Save the cookie chunks for afterward. Follow your maker's instructions for churning your Thin Mint ice cream. When transferring to your air tight container, mix in the cookie chunks between adding dollops of ice cream to it.
- If you can't resist having some after this step, don't hesitate to indulge! I certainly did! Most makers will recommend letting the ice cream freeze for an additional two hours before consuming.
- Remember, allow 15-20 minutes thawing time before treating yourself again!