Finding a treasure of 7 Thin Mint Girl Scout Cookies in the freezer the same week we won Devo/Blondie tickets can mean only 1 thing...this week's theme is Whip It and meets at the intersection of Dessert and Rock 'n Roll! Wanting to stretch the coveted cookies as far as possible, we used our espresso grinder to create both a cookie crust and a sprinkle topping. We used a chilled whisk to whip together the cherry brandy and heavy whipping cream and chilled beaters to whip the ice cream and chocolate liquor. The dessert turned out aperitif in size, but completely worth it! We paired with a glass of Syrah (2006 Renwood) which served to complement the richness of all, and played (yep, you guessed it!) Whip It by Devo.
Ingredients:
Thin Mint Girl Scout Cookies (frozen)
Vanilla Ice Cream
Godiva Dark Chocolate Liquor
Heavy Whipping Cream
Powdered Sugar
Cherry Brandy (used Clear Creek Distilled Kirschwasser)
Cherries
Chop or grind 7 Thin Mints into fine pieces. Spoon 1-1.5 tsp into bottom of serving glasses and set aside. Whip 1 cup vanilla ice cream with 1 oz chocolate liquor at high speed and return to freezer for 4-5 hours. Using a pre-chilled metal bowl and pre-chilled beaters, whip 1/2 pint heavy whipping cream, 1 tsp powdered sugar and 1/2 oz cherry brandy until ideal whipped cream consistency occurs. Mix 2 Tbsp whipped cream with 1 tsp ground cookies and use mini spatula to coat/line the inside of serving glass. Fill glass with ice cream mixture, sprinkle cookie pieces on top and round-out with dollop of whipped cream and garnish with a cherry (we are still loving Maker's Mark bourbon flavored cherries).
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