If your household is anything like mine this time of year, your cabinets are stocked with Girl Scout Cookies. Jim is a sucker for a good cause and those delicious little treats . . . But then again, who isn’t?! You can only mow through so many Tagalongs and Thin Mints before you’re ready for something new. I decided to challenge myself to come up with some new recipes using our surplus of Girl Scout Cookies.
Challenge 1: Thin Mints –>
Thin Mint Mocha Icebox Cake Recipe
(recipe is an altered version of The Barefoot Contessa’s Mocha Chocolate Icebox Cake)
Thin Mint Mocha Icebox Cake Ingredients
- 2 cups cold heavy cream
- 12 ounces Italian mascarpone cheese
- 1/2 cup sugar
- 2 tablespoons unsweetened cocoa powder
- 1 teaspoon instant espresso powder
- 1 teaspoon pure vanilla extract
- 2 1/2 boxes of Thin Mint Girl Scout Cookies, reserve 10 for crumbled garnish
Thin Mint Mocha Icebox Cake Directions
In the bowl of an electric mixer fitted with the whisk attachment, combine the heavy cream, mascarpone, sugar, cocoa powder, espresso powder, and vanilla. Mix on low speed to combine and then slowly raise the speed, until it forms stiff peaks.
To assemble the cake, arrange Thin Mint Cookies flat in an 8-inch springform pan, covering the bottom as much as possible. (break some cookies to fill in the spaces.) Spread a third of the mocha whipped cream evenly over the cookies. Place another layer of cookies on top, lying flat and touching, followed by another third of the cream. Continue layering cookies and cream until there are 3 layers of each, ending with a layer of cream. Smooth the top, cover with plastic wrap, and refrigerate overnight.
Run a small sharp knife around the outside of the cake and remove the sides of the pan. Sprinkle the top with the reserved crumbled thin mints, cut in wedges, and serve cold.
(**note: the Thin Mints throughout the cake didn’t get very moist like they do in the Contessa’s recipe. Although, the crunchy texture of the cookies was a nice combo with the smooth, moose like filling. Since the Thin Mints have the chocolate coating, I think more time is needed in the fridge to soften them up.)