Carmel Delight Ice Cream

So, after the Thin Mint Ice Cream and how delicious and successful it was, I couldn't wait to try again with a new flavor! I came up with this recipe on my own. The hardest part about this recipe was the cookies! This was our last box of Carmel Delights and it took every bit of self-control not to eat one! I tried to convince Charlie to let me buy more cookies, but after the original 17 boxes, he wasn't going for it! :) I left this mixture in the maker a little longer and it made it a little thicker. So it was much easier to add the ripple effect with the Carmel and fudge.

This ice cream was delicious, but not nearly as reminiscent of the actual cookie as the Thin Mint was. It was still devoured by us and definitely a keeper!

Carmel Delight Ice Cream

2 eggs
3/4 C sugar
2 C heavy cream
1 C whole milk
1 tsp. coconut flavoring
1/2 box Carmel Delight cookies (about 8 cookies)
1 bottle of Carmel topping (squeeze kind)
1 bottle of hot fudge topping (squeeze kind)

Whisk the eggs until fluffy. Add sugar and whisk until incorporated. Add cream, milk, and flavoring. Once it's whisked together, add to your ice cream maker. Make sure the mixture is really COLD!

Make the ice cream in your ice cream maker according to your manufacturer's directions. Add the crushed cookies in the last 10-15 minutes. Pour half the mixture into your freezer container. Top with Carmel and fudge. Pour the rest of the ice cream on top. Continue to freeze and harden in your freezer.

Thin Mint Ice Cream

It's cookie time! I love Girl Scout cookies! I can't wait for February every year! I always buy too many. Wait...is that possible? Can you ever have too many Girl Scout cookies? I was a GS when I was a young girl and I was also the top seller one year in my council. Very exciting! I've seen what good the money from cookie sales can do for those girls. It helped pay for my Girl Scout camp a couple summers! Great memories! So 17 boxes later and a freezer full, we are finding things to do with our cookies besides just eat them!

For Christmas, my mom gave ice cream attachment for my KitchenAid. This thing is amazing! I was a little intimidated because I've never made my own ice cream before, but it was so easy! AND this ice cream was amazing! We shared it with friends and got rave reviews! I made a double batch because I knew we were sharing. This week I'm going to tweak the recipe and try to make it with Carmel Delights. I'll let you know how it turns out!

I had a hard time getting the ripple effect with this ice cream. I'm going to try to do it a little different with the next batch. But in the mean time...

Thin Mint Ice Cream
Source: Erin Cooks

2 eggs
3/4 C sugar
2 C heavy cream
1 C whole milk
2 tsp. peppermint extract
1o oz. hot fudge sauce
1 sleeve of thin mint cookies, crushed

Whisk the eggs in a mixing bowl until light and fluffy, about 2 minutes. Add the sugar and whisk until blended. Pour in the cream, milk, and peppermint extract and whisk together. Begin freezing the mixture according to your maker's directions.

When the mixture begins coming together add the crushed cookies. In the KA, this is in the last 10 minutes. Pour half the ice cream into your freezer container. Top with the hot fudge to create a ripple layer. ***This is where I had trouble. The fudge was too heavy and sunk to the bottom of the not hardened ice cream. I think if I had frozen the ice cream to let it set and then put the layer of fudge on it would have worked better. Either way, it was still yummy!*** Top with the remaining ice cream.

Freeze in your freezer to harden the ice cream. Enjoy!!!