Now, for those of you who think that these little disks of sugar infused trans-fat coated in a gooey chocolate, garnered from the abuse of child slave labor on coco plantations, here is a way to make Thin Mints at home in the event you can't get the stuff from your local dealer.
Anyway, if you have some Thin Mints, ice cream, and a' hunkering for a way to beat the heat that does not involve getting nekkid (necessarily), take a shot at this bad boy:
Yay!
Believe it or not, that cookie stood up on its own the first time I tried.
...Seriously I ate an entire box of these things before I even got around to photographing this, and that was within 6 hours.
Promise, this is the last episode with a blender in it for a while. Bad news is that the next episode has an even more specialized piece of equipment. But it can work without electricity.
Seriously, all the ingredients should be brought as close to or below the freezing temp. as possible, including the blender blade, the glass, cookies, milk, all that. Because warm ingredients melt things.
By the way, that ice cream comes from the very first Häagen-Dazs scoop shop in... ever. Also BTW, they still sell eggcreams, even though they're not on the menu.
Making this in terms of proportions, really depends on a lot of things. I don't like to state explicit measurements because everyone has a differentiating sense of taste and what they like. So if you really like these cookies, then use a lot of them (but FYI, they tend to sink while the cream floats), if you like it only slightly mint flavored, then use vanilla or chocolate ...or any other flavor... If you're a Mint Julep fan, then a shot of bourbon in the think mint shake will bring back some familiar flavors. You can even do this with vanilla ice cream and those Samoa cookies and throw a shot of Malibu Rum in there and Shazam: you've got yourself some sort of demented Pina Colada of awesomeness. ..actually... Tune in March 2013 for that.
Hooray!
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