It is that exciting time of year again.  Spring is slowly beginning to show itself, buds are sprouting, and there are some warmer days...and it is Girl Scout Cookie time!  I am a HUGE fan of cookies.  I love to bake cookies, share cookies, and eat cookies.  Cookies put smiles on faces and help make memories. There is a cookie to satisfy every taste. Cookies are made with love and are unique to every baker (my mom and aunt still can't figure out why their chocolate chip cookies, made from the same recipe, turn out different every time). Every cookie is a handful of goodness.

Girl scout cookies, although they come in a box and are packed full of preservatives, have a special place in my heart.  No, I was not a munchkin girl scout trolling the streets and store fronts, looking cute and asking for money.  I am just a sucker...uh buyer.  I look forward to these little cookies every spring because they are consistent and taste the same every year.  These days I only buy one box, because they are gone in a day. Frozen Thin Mints have always been a favorite.  Only as an adult have I learned to appreciate the toasted coconut and chocolate goodness of Samoas.  And this year I decided to add them to ice cream! 

I have been meaning to make a toasted coconut ice cream for many months, and I figured it would be the perfect base for these decadent cookies.  There are few smells that compare to the smell of coconut toasting in the oven sending wafts of toasty, tropical scents into the air. I hope you enjoy this recipe as much as I do.

Toasted Coconut & Samoas Ice Cream
Adapted from recipe by David Lebovitz
Printable version

1 1/2 cup (105 g) shredded coconut, unsweetened
2 cups (500 ml) whole milk
1 1/4 cup (312 ml) heavy cream
3/4 cup (150 g) cane sugar
Big pinch of salt
1 vanilla bean
1 Tablespoon + 1 teaspoon (11 g) cornstarch
3 Tablespoon (1.5 oz, 44 g) cream cheese, softened
1 teaspoon rum
1/4 teaspoon kosher salt
5 Samoa Girl Scout Cookies, cut into small pieces (1/8 cookie)

Preheat oven to 350 degrees F.  Evenly spread coconut on a baking sheet and bake 5 to 8 minutes, tossing frequently to ensure even toasting.  Remove coconut from the oven when it is fragrant and golden brown.  Reserve 1/4 cup (17 g) toasted coconut to top ice cream. 

In a medium saucepan, heat 1 cup (250 ml) milk, heavy cream, sugar, and salt and add 1 1/4 cup (88 g) toasted coconut.  Cut open vanilla bean and scrape all the vanilla seeds into the warm milk, and then add the pod to the milk mixture as well.  Cover, remove from the heat, and let steep at room temperature for one hour.

Rewarm the coconut-infused mixture over medium heat.  Place a fine mesh strainer over another medium saucepan and strain the coconut-infused liquid through the strainer into the saucepan.  Press down firmly on the coconut to extract as much of the flavor as possible.  Remove the vanilla bean pieces and discard the coconut.

Add remaining milk to coconut-infused mixture and return mixture to medium heat. Bring to a low boil and boil for 4 minutes.  Remove from heat and off the heat, gradually whisk in the cornstarch mixture.  Return to a boil and cook over medium heat until the mixture is slightly thickened (draw a line on a spoon), about 1 minute.  Gradually pour the hot milk mixture into the cream cheese and whisk until smooth.  Whisk in rum and salt.  Set the bowl in the ice water bath, and let stand, stirring occasionally, until cold, about 20 minutes.

Once chilled, pour ice cream base into an ice cream maker and freeze according to the manufacturer’s instructions.  When ice cream is near completion of churning, add Samoas cookie pieces. Pack the ice cream into a plastic container.  Freeze until firm, at least 4 hours.  When serving, sprinkle with reserved toasted coconut and enjoy!