Girlhood Revisited - Double Chocolate Thin Mint Ice Cream

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Last week, I may have come off as a bit negative. Recently, I’ve realized that most of the writing I have done in the past year, if not for this blog or the time I participated in NaNoWriMo, has been for therapeutic purposes. Although it has helped me emotionally, it has not helped creatively. For this post, I will focus on something more positive. You can’t be sad with ice cream.


My initial plan was to build a sundae that would completely represent everything I loved about myself when I was a kid. I was creative, silly, energetic, brave, and I tried to be kind. Who we were as children is probably the purest version of ourselves. That was before the stress and trauma of everyday life alters our personality. Seven-year-old me would not have been afraid to go after what she wanted. She was awesome!

Do you think it's possible for a person to re-raise themself?


I don’t own an ice cream maker, and given the limited space I have available in my kitchen, I don’t see the point in getting one. However, I did find a way to make ice cream without it. So, I had decided to make Double Chocolate Thin Mint Ice Cream. Add a warm brownie, hot fudge, whipped cream, and sprinkles, it's a grown kid’s dream. 




Double Chocolate Thin Mint Ice Cream 
(No Churn)

Ingredients

14 oz can sweetened condensed milk
2 tablespoons cocoa powder
1 sleeve of Thin Mints cookies (half chopped and half crushed in a food processor)
2 cups heavy whipping cream
8 oz semi-sweet chocolate chips

Instructions
  1. Whisk together sweetened condensed milk, cocoa powder, and crushed thin mints in a large bowl.
  2. Whip heavy cream in a stand mixer until stiff peaks form. Start on medium and gradually turn the speed up to high. 
  3. Fold whipped cream into the sweetened condensed milk/chocolate mixture.
  4. Spread a layer of ice cream into the bottom of a loaf pan or airtight plastic container. Top with a portion of the chopped Thin Mints and chocolate chips. Repeat layers until filled to the top, ending with cookies and chips on top.
  5. Freeze for about 6 hours, or overnight.

Notes
This recipe is adapted from bethcakes. Feel free to add ½ teaspoon of mint extract for a more minty taste or chocolate ganache or hot fudge for a richer chocolate flavor. The spirit of this is the more the merrier!

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