Stouts and Scouts: No-Churn Thin Mint Beer Ice Cream. Ten-minute prep!
This is my exception. Really, the only one. I have an aversion to mint that started in a cave in Middle Atlas the day before I almost died in Morocco.
But the thing is, if you are ever in a cave in Middle Atlas and a very nice cave dweller offers to make you tea, YOU DRINK IT! Even if the water is so dirty it looks like mud. Even if the glasses are a little cracked and leaky. Even if you’re fairly certain you’ll end up with dysentery.
Even if your guide through Middle Atlas turns out to be a drug dealer. That last part really had nothing to do with the tea other than it magnified an already strange experience.
After that day, mint was never the same. I wouldn’t take it back if you paid me, it was an amazing (although slightly terrifying at times) experience that happened to change the way I respond to the flavor of mint.
Thin Mints are the exception. Maybe it’s because they taste nothing like the mint leaves that had been muddled into my glass that day.
Or maybe it’s because they remind me of being a kid. Or maybe it’s because I’m such a sucker for those little crack dealers outside the grocery stores that I can’t help but buy them every time. And since the appropriate place to store your crack, I mean Thin Mints, is in the freezer, making ice cream just made sense.
And if there’s a better cookie and beer pairing than Thin Mints and an Imperial Stout I can’t think of it at the moment.
No churn, ten minutes prep!
- 1 ½ cups heavy cream
- ½ cup powdered sugar
- 1/3 cup granulated sugar
- 2 tablespoons cocoa powder
- ½ teaspoon salt
- 8 thin mint cookies, crushed
- ¼ cup stout beer (Imperial stout preferred)
- Add the cream, powdered sugar, and granulated sugar to the bowl of a stand mixer. Beat on high until soft peaks form.
- Add in the cocoa powder, salt, and crushed cookies, stir to combine.
- While the mixer is running, slowly add the beer until it is well combined.
- Add to a freezer safe bowl, freeze until set, about 3 hours.