“Thin Mint” Holiday Mini Ice Cream Sandwiches Recipe

This week’s recipe, “Thin Mint” Holiday Mini Ice Cream Sandwiches, we serve a day later than our usual Saturday time.Â Those of you who love the Girl Scout Thin Mint cookies, we think you will really like these.

Enjoy.

“Thin Mint” Holiday Mini Ice Cream Sandwiches

Ingredients:

Fudge Graham cookies
Mint chocolate chip ice cream
Canned whipped cream topping
Maraschino cherries, halved

Assembly Instructions:

(NOTE: Read all instructions prior to beginning as you will need to have everything ready and to work quickly to prevent ice cream from melting.)

Place 1 Fudge Graham cookie flat side up on plate. Using a 1-ounce or mini ice cream scoop, place 1 scoop of ice cream onto cookie.
Place a second cookie on top of ice cream, pressing lightly, to create a sandwich.
Invert can of whipped topping, placing nozzle tip directly on top of sandwich. Squeeze and place small dollup of whipped topping directly on top of sandwich.
Place one-half maraschino cherry on top of whipped topping.

NOTE: Â We have found that it is best to make the sandwiches the night before or a few hours before event.Â Place in an airtight container in the freezer to harden the ice cream.

Alternate Serving Suggestions:

“Open-Face” Sandwich: Follow assembly instructions above but omit the top cookie.

Half-Bite Sandwich: Using a sharp knife, press gently down on cookie, cutting in half, and follow assembly instructions above.Â This makes the sandwich bite-size and easier to eat, in our opinion.

NEED ANY OF THE TOOLS USED?

Rating scale

1 star - Feed it to the dog
2 stars - Surprise your neighbor

3 stars - Definite keeper

4 stars - Looking forward to leftovers

5 stars - Clean plate and nap time! Are there enough ingredients left to make it again soon?

The Chef - 4 Stars

The Lucky Wife - 4 Stars

The Well-Fed Son (5 years old) - 4 Stars
The Well-Fed Daughter (15 months old) - 4 Stars

*Rate it yourself in the comments!

*If you enjoyed this post, please consider leaving a comment (don’t be a stranger!), subscribing (it’s free!) to receive e-mail updates of future recipes, or sharing it with your family/friends:

Pin It

Find more great ideas at Tip Me Tuesday, Foodie Friday, Tatertots and Jello

About the Author

Raised in eastern North Carolina, The Chef has always most loved southern cuisine. While working for a top resort just after finishing Culinary School at Johnson and Wales University, when they still had a campus located in Charleston, South Carolina, he began learning about Gullah cuisine and enjoys it as well. He's a family man and country boy at heart, loves hunting and is a big fan of the John Boy and Billy Big Show and the Carolina Panthers.