Thin Mint Brownie Ice Cream Sandwiches

Girl Scout cookie season is on the horizon, and it’s time for some easy, chocolatey Thin Mint Brownie Ice Cream Sandwiches!

Dish Count :: 2 Mixing Bowls, 1 Baking Sheet

My spidey senses are starting to tingle. About this time every year I get this feeling coming over me. Well two feelings. One, it’s time to start planning for my garden – my garden catalog just arrived and it’s time to pick out the planter friendly herbs and veggies for the balcony. And two – Girl Scout Cookie Season is coming soon. The ice cream is already in my store… so I’m ahead of the game.

It is an impossible task to pick my favorite Girl Scout Cookie, and it’s always a toss up between Samoas and Thin Mints. I have a whole category of recipes dedicated to Girl Scout cookie recipes! But this time I wanted to create a recipe just for Thin Mints with these Thin Mint Brownie Ice Cream Sandwiches. The outside brownie sandwich is ultra chocolatey, and the inside chocolate Thin Mint ice cream is divine.

But now, apparently, they’re selling them online? You CAN buy them all year long? I don’t know about you, but I live for my once  a year cookie treat, and don’t want to jump ahead. It spoils the sanctity, right? If cookies had sanctity in the first place… They’re cookies, I need to get over myself. But their GS cookies. A whole ‘nother thing.

What Ingredients are Needed for Thin Mint Brownie Ice Cream Sandwiches?

To make this simple, you can buy Girl Scout Thin Mint Ice Cream! Or if you can’t find that, use a Mint Chocolate Chip or Mint Cookies and Cream if your store carries that! Either way, it will be delicious!

• Butter, melted
• Sugar
• Eggs
• Salt
• Flour
• Cocoa Powder
• Thin Mint Ice Cream – or Mint Cookies and Cream

How To Make Thin Mint Brownie Ice Cream Sandwiches

1. Preheat oven to 350 degrees. Butter a 10×15 inch jelly roll pan with butter. Line with parchment paper. Do NOT use waxed paper in this application. Spray the parchment paper as well with non stick spray or use additional butter to grease the paper.
2. In a large bowl whisk together melted ½ cup of melted butter and sugar. Whisk in eggs and salt. Whisk in flour and cocoa until just smooth. Spread into a thin layer all over to the edges of the pan.
3. Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.
4. Remove from oven and let cool in the pan for 5 minutes. Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack.
5. When completely cool, cut the brownies length-wise into two long pieces. Place one half of the brownie back into the pan and spread the softened ice cream and spread until smooth and even. Top with other half of the brownie.
6. Cover tightly with plastic wrap and freeze for about two hours, until set. Cut into 6-8 sandwiches. Wrap each sandwich with parchment paper for storage and place in an air-tight container until devoured.

For more Girl Scout Cookie Inspiration – try these FAVORITES!

Samoas Brownie Parfaits with Salted Caramel Sauce

Samoas Cookies and Cream Coconut Milkshakes

No Bake Tagalong Cheesecakes

• Thin Mint Brownies
• Double Chocolate Nutella Skillet Brownie – In a Cast Iron Skillet!
• Samoas Brownie Parfaits
• Two Bite Samoas Ice Cream Sandwiches

Thin Mint Brownie Ice Cream Sandwiches

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• Author: Megan Keno
• Prep Time: 10 minutes
• Freeze Time: 2 hours
• Cook Time: 12 minutes
• Total Time: 2 hours 22 minutes
• Yield: 6-8 1x
• Category: Dessert
• Method: Frozen
• Cuisine: American

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Description

Girl Scout cookie season is on the horizon, and it’s time for some easy, chocolatey Thin Mint Brownie Ice Cream Sandwiches!

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Ingredients

Units USM Scale 1x2x3x

• 1/2 cup Butter, melted + More for Pan
• 1 cup Sugar
• 2 Eggs
• 1/2 tsp Salt
• 1/2 cup Flour
• 1/2 cup Cocoa Powder
• 1/2 gallon Thin Mint Ice Cream – or Mint Cookie’s and Cream

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Instructions

1. Preheat oven to 350 degrees. Butter a 10×15 inch jelly roll pan with butter. Line with parchment paper (NOT wax paper) and leave 2 inches of parchment paper hanging over the short edges of the pan. Butter the parchment paper as well.
2. In a large bowl whisk together melted ½ cup of melted butter and sugar. Whisk in eggs and salt. Whisk in flour and cocoa until just smooth. Spread into a thin layer all over to the edges of the pan.
3. Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.
4. Remove from oven and let cool in the pan for 5 minutes. Using the overhanging paper, gently remove the brownies from the pan and allow to cool completely on a wire rack.
5. When completely cool, cut the brownies length wise into two long pieces. Place one half of the brownie back into the pan and spread the softened ice cream and spread until smooth and even. Top with other half of the brownie.
6. Cover tightly with plastic wrap and freeze for about two hours, until set. Cut into 6-8 sandwiches. Wrap each sandwich with parchment paper for storage and place in an air tight container until devoured.

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