Girl Scout Banana, Chocolate and Mint Cookie Ice Cream

AmateurKitchen's picture

May. 18, 2011


Egg yolks 4
Sugar 1/2 Cup (8 tbs)
Whole milk 1 Cup (16 tbs)
Heavy cream 1 Cup (16 tbs)
Vanilla bean/0.5 teaspoon vanilla extract 1
Cookies 4 Ounce , crushed (Girl Scout Mint)


Place egg yolks into sugar and whip with a beater until a pale yellow. Beat in whole milk. Put the egg custard over a double boiler until custard coats the back of spoon or reaches 150° F - 160° F. Place into a ice bath for 15 minutes or until mixture cools slightly. Put custard into refrigerator for 4 - 24 hours which allows for your ice cream to have a smoother texture.

Take custard out of refrigerator and add heavy cream and vanilla, stir well. Place custard into ice cream maker and freeze to maker directions. Right before the ice cream is set add in the crushed mint cookies. Serve and Enjoy!

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Recipe Summary

Difficulty Level: Medium
Servings: 4

Nutrition Facts

Serving size

Calories 496Calories from Fat 255

 % Daily Value*

Total Fat 29 g44.6%

Saturated Fat 16 g80%

Trans Fat 0 g


Sodium 130 mg5.42%

Total Carbohydrates 55 g18.3%

Dietary Fiber %

Sugars 41 g

Protein 7 g14%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet