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.
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.
If you follow me on snapchat – which you should, you can find me under “countrycleaver”, go figure right? – I was planning out my apartment garden, and trying to find new and nifty stuff to grow this year. And what did I find – a loofah plant! Yeah, like those coral looking bath scrubby things!
I thought loofahs were some underwater coral thingy – NOT A PLANT! It’s like my mind was blown, and everything I knew about spa-ing was a lie! Up is down, down is up. Does Robyn Scherbatski even like going to the mall?! What does it mean?!
Fine, enough with the dramatics. But I have to go back and look – because if this plant is pot-friendly – I’m SO Growing one of them this year!
And I’m going to use it, while eating a thin mint brownie ice cream sandwich in tub. Now THAT is a true spa experience.
For more Girl Scout Cookin Inspiration – try these FAVORITES!
Thin Mint Brownie Ice Cream Sandwiches
- ½ cup Butter, melted + More for Pan
- 1 cup Sugar
- 2 Eggs
- ½ tsp Salt
- ½ cup Flour
- ½ cup Cocoa Powder
- ½ gallon Thin Mint Ice Cream - or Mint Cookie's and Cream
Preheat oven to 350 degrees. Butter a 10x15 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.
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. Bake for 10-12 minutes or until the brownies begin to pull away from the sides of the pan.
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. 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.
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.