It’s Girl Scout cookie time and my living room is full of boxes of Thin Mints, Lemonades, Caramel Delights and Peanut Butter Patties waiting to be delivered. My daughter has turned into a cookie selling machine this year.
I nabbed a couple of boxes of my favorite Thin Mints before all the extras got sold. There’s 32 cookies in a box and I ate the first box by myself with absolutely no guilt. I have plans for the second box that will make the cookies over-the-top and I promise very addicting. Thin Mints, ice cream and a chocolate coating become a little bite of yum.
Last month, I posted the directions for Oreo Ice Cream Bites, and what we are making here is the same but using the Thin Mints instead. What’s so great about these ice cream truffles is you can make them any way you like by changing the cookies and the ice cream. Since this month is all about the green at the O’Cassidy house, I thought mint ice cream would be appropriate.
I know you will love these and they take no time to make. There’s really no recipe here but this is how I make these truffles. They are so easy. If you go to my post under Other Goodies you can see the Oreo Ice Cream Bites.
Thin Mints and Mint Ice Cream Truffles
12 -Thin Mint Cookies
Mint Ice Cream
6 oz of a good eating chocolate
1/8 cup Coconut Oil
To make the truffles you will need a small ice cream scoop and a bench scraper.
Let’s begin ~
1. Lay out your cookies on a plate or tray that will fit in your freezer.
2. Get a large scoop of ice cream, enough to overfill the scoop.
3. With your bench scraper, press down on the ice cream to fill the scoop and then level off the excess. This will make the scoop full of ice cream without holes and the bottom will be nice and level to sit on the cookie.
4. Put the scoop of ice cream on the cookie in the center, then complete the rest in the same manner.
5. Put in the freezer. See, really quick and easy.
So while the cookies are in the freezer getting firmed up this is a good time to get the chocolate coating ready to go.
Chocolate Coating ~
This coating is like the Hereshey’s Magic Shell which turns nice and hard on this truffles. You will love it.
1. Chop your chocolate and put in a microwavable bowl.
2. Add the coconut oil. This is your secret weapon here, it’s what makes the coating hard.
3. Start melting the chocolate on high power for 30 second intervals. Stir between each interval. Repeat until all the chocolate is melted.
4. I use my instant read thermometer to get the temperature of the chocolate. When mine was done it was at 120 degrees, way to hot to dip ice cream in. I waited until the temp was 90 degrees.
Note: Coconut oil will reharden at 76 degrees so don’t let your chocolate coating cool too much. You can always reheat it.
5. Once the coating has cooled, take your ice cream cookies out of the freezer and dip into the coating, just to cover the ice cream.
6. Dip all your cookies and put back into the freezer. If you are doing large batches, just do 5 or cookies at a time. You don’t want these to melt.
Now let’s make them pretty, and keeping with my theme of mint I’m piping green candy coating on top to make these truffles gorgeous. I’m using the Wilton green candy coating disks.
1. In a disposable bag, add a small amount of the disks and melt in the microwave at 30 second intervals until melted. It took two times for me. Knead the bag to make sure the wafers are melted.
2. Lay out your truffles in a line and pipe over the line of truffles to make a nice looking drizzle on top.
3. Put back in the freezer and you are done.
There you have it. Thin Mints and Mint Ice Cream Truffles.