The time has come – Girl Scout cookie season is upon us! We all know those little boxes get us. Especially one little box in particular. The green boxes, yellow boxes and orange boxes are all wonderful in their own way, but that little purple box stacked full of those shortbread cookies perfectly coated in caramel, coconut and drizzled with chocolate. They have a way to my heart, and every year I have to get my hands on at least a couple boxes. So why not turn one of my favorite cookies into an ice cream? Count me in! Girl Scouts don’t have anything on me after this ice cream! Just kidding…they have everything on me.
I’m also on a no-churn ice cream kick and I am completely ok with that. So is my husband. The creaminess of the ice cream swirled with the toasty coconut flakes and fudgy chocolate are what dreams are made of. No-Churn Samoas Cookie Ice Cream dreams to be precise. Not only does this ice cream come together in a jiff, but it will fulfill any Samoas cookie cravings that you may have! Even if you don’t have any Samoa cookies or Girl Scout cookies on hand, this ice cream won’t disappoint. But if you do have the cookies on hand, layer those puppies on in between the ice cream and chocolate! The more the merrier if you ask me.
Toasting the coconut helps deliver a full nutty flavor to the ice cream, and the sweetened condensed milk will give it a caramel touch. Waiting for this ice cream to freeze is the hardest part. You may need to make a double batch, or at least I do in my household because my husband sits down and eats it straight out of the container with a spoon.
Also, completely in love with my new ice cream scoop from Lumberjack Luke! All of his work is fantastic and he custom-made the ice cream scoop pictured above to my liking! Don’t worry, theres still more ice cream scoops, cutting boards and goodies to go around.
No-Churn Samoas Cookie Ice Cream
- 2 cups heavy cream
- 1 14oz can sweetened condensed milk
- 3/4 cup shredded coconut
- 3/4 cup chocolate chips, melted
- Crushed Samoas cookies
- In the bowl of an electric mixer with a whisk attachment, whip the heavy cream on medium speed until stiff peaks form, about 5-8 minutes. During that time period, lightly toast the coconut in a small saute pan over low-medium heat until light brown. Set aside to cool.
- Fold the sweetened condensed milk and the coconut into the whipped cream until evenly combined. In a bread pan or any other freezer-safe bowl/dish/pan, pour 1/4 of the cream mixture into the bottom and spread evenly. Drizzle 1/4 of the melted chocolate on top of that base layer of ice cream and sprinkle with the crushed cookies and continue to layer in the same fashion of pouring the ice cream mixture and then drizzling with chocolate and sprinkling with cookies until it is all used.
- Freeze the ice cream mixture for at least 6 hours prior to serving.