Skip to Content

Girl Scout Cookie “Lemonades” Ice Cream Recipe

So I’ve been hoarding some Girl Scout Lemonades Cookies. My husband tried to break into the box of cookies a few weeks ago, but I yelled just in time. I don’t even know why he tried, he hates lemon-y things. I don’t think he even looked at the flavor, he just saw “Girls Scouts” and wanted a cookie. So, since I’m making lemon flavored ice cream with this Girl Scout Cookie “Lemonades” Ice Cream Recipe, I know I’ll have it all to myself! Yay! More for me!Lemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss Sunshine

Update: He likes it! I guess I’ll have to share! 

Ready to get started? Here’s your ingredients:

Lemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss Sunshine

I think it’s a fresh spring or summer ice cream! 

Lemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss SunshineLemonades Girl Scout Cookies Ice Cream Recipe - Legal Miss Sunshine

Girl Scout Cookie "Lemonades" Ice Cream Recipe

Yield: 2 qts
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes

Girl Scout Cookie "Lemonades" Ice Cream Recipe

Ingredients

  • 2 Tbsp grated lemon zest
  • 2/3 cup fresh squeezed lemon juice
  • 1 cup sugar
  • 6 egg yolks
  • 1.5 cups heavy whipping cream
  • 1 cup whole milk
  • 1 tsp vanilla
  • 1/8 tsp salt
  • 1 package of Girl Scout Cookie Lemonades, chopped/quartered
  • optional: 2 drops yellow food coloring

Instructions

  1. In a medium saucepan, combine all of the ingredients except for the heavy whipping cream and the cookies.
  2. Let simmer, stirring constantly, for about 8-10 minutes until it forms a creamy, thin, custard.
  3. Remove from heat and refrigerate until cold.
  4. Following your ice cream maker's instructions, add the lemon mixture and the whipping cream to your ice cream maker.
  5. In the last 5 minutes of the ice cream maker's churning, add the cookie chunks.
  6. (If your ice cream maker is too small, pour ice cream into a bowl and fold in the cookie chunks.
  7. Transfer to a pan lined with parchment paper and freeze for 5-6 hours to make ice cream harder.
  8. Garnish with a sprig of mint, and serve. Enjoy!
Want more ice cream recipes? Be sure to check out my Cereal Milk Ice Cream recipe. Want more lemon? Check out my recipe for a delicious lemon cream cheese stuffed fresh toast or lemon curd recipe!

 

Sharing is caring!

← Previous
Happy Mother's Day from the Dogs with a Wooffle Bar
Next →
Big Donut Crawl in Los Angeles and a Test Taste!
Comments are closed.
Skip to Recipe