Girl Scout Cookies Go Upscale as Desserts

Over the past few years, the  Girl Scouts—Arizona Cactus-Pine Council (GSACPC) has partnered with more than a dozen of Arizona's best restaurants to create fun new desserts using six of the best-selling cookies: Do-Si-Dos, Tagalongs, Samoas, Savannah Smiles, Trefoils and Thin Mints.

The restaurants were each assigned a cookie flavor via random drawing. Even though it's no longer Girl Scout cookie season, you can try the creations at home using the dessert recipes.

Girl Scout Cookie Recipes

Here are three recipes so you can stock up on Girl Scout cookies and make these delicious recipes on your own.

Kick-Off Ice Cream Sandwich

Courtesy CHoP in Chandler

CHoP Kick-Off Ice Cream Sandwich

CHoP Kick-Off Ice Cream Sandwich. Photo credit: Kelly Potts

Ingredients
  • 16 oz butter melted
  • 7 cups Oreo base
  • 2 cups Thin Mint cookies (rough chop)
  • 2 quarts vanilla ice cream, softened
Directions
  1. Melt butter and combine with the Oreo base.
  2. Line sheet pan (13″ x 18″ x 2″) with plastic wrap.
  3. Use half of the cookie mix to line bottom of the pan.
  4. In a mixer on low speed, combine ice cream and cookie pieces. Pour mixture into prepared pan and spread evenly.
  5. Top with remaining cookie mix and cover with plastic.
  6. Gently press and freeze for 4 hours.
  7. Cut into 12 rectangles (3″ x 4″). Top with fresh whipped cream and garnish with a mint sprig.

Samoa Girl Scout Cookie Coconut Cream Pie in a Jar

Courtesy Salty Sow, Phoenix, and Executive Chef Harold Marmulstein
Yield 8 jars

Salty Sow - Samoa Cookie Coconut Cream Pie in a Jar

Salty Sow – Samoa Cookie Coconut Cream Pie in a Jar. Photo credit: Kelly Potts

Ingredients
  • 2½ cups milk
  • 6 egg yolks
  • ¾ cup sugar
  • 2 TBLS flour
  • 2 TBLS cornstarch
  • 1 vanilla bean, split in half
  • 1 tsp vanilla extract
  • 1 TBLS butter
  • 1 cup heavy cream
  • 1½ cup toasted shredded coconut
  • 10 plus Samoas cookies
Directions
  1. In a small saucepan, scald the milk, vanilla, vanilla bean, and ¼ cup sugar.
  2. In a small bowl, combine the egg yolks, flour, ¼ cup sugar and mix smooth with a whisk.
  3. Slowly add the scalded milk to the egg yolk mixture, mix well, and return to the heat.
  4. Cook stirring constantly till it is thick and has boiled. Cook for 3 minutes and remove from heat.
  5. Add butter and mix in well.
  6. Remove vanilla beans and strain.
  7. Scrape beans and add vanilla and 1 cup of the toasted coconut
  8. Whip cream with ¼ cup sugar till soft peak
  9. When the custard is cool, fold in cream.
  10. In a food processor, add 10 cookies and process to rough crumbs.
  11. Fold into coconut custard.
  12. Spoon into jars or glasses.
  13. Top with whipped cream garnish and sprinkle toasted coconut on top.
  14. Place a cookie in it for garnish and serve.

Savannah Smiles Sunshine Icebox Pie

Courtesy The Herb Box Southbridge
Luscious layers of lemon curd, alternating with rich cheesecake ice cream, atop a Savannah Smiled cookie crust. For a simpler recipe, buy your favorite pre-made lemon pudding, cheesecake ice cream, and whipped topping and assemble accordingly.

The Crust:
  • 3 cups Savannah Smiles Girl Scout cookies (about 1 1/3 packages)
  • 3 oz (6 TBLS) butter, melted
Lemon Curd:
  • 1 cup sugar
  • 2/3 cup lemon juice
  • Zest of 1 lemon
  • 4 oz butter
  • 4 oz egg yolks
  • 1 sheet of gelatin
Cheesecake Ice Cream:
  • 1¼ cups heavy cream
  • 2¼ cups milk
  • 1¼ cups sugar
  • 2 eggs
  • 12 oz cream cheese
  • 1 tsp vanilla bean paste (1 vanilla bean, scraped)
  • Zest and juice of 1 lemon
Candied Lemon Slices:
  • 1 lemon
  • 1 cup sugar
  • 1 cup water
Garnish:
  • Whipped cream
  • 8 Savannah Smiles Cookies
Directions

Directions for crust: In a food processor, grind the Savannah Smiles cookies. Add melted butter and pulse until combined. Press Savannah Smiles crust into 9″ pie pan. Bake in a preheated oven at 350F for about 5 to 7 minutes. Set aside to cool.

Lemon Curd: Place gelatin in ice water to bloom. Place remaining ingredients in saucepan and cook, while stirring constantly, until the mix starts to thicken. Add bloomed gelatin, whisking to combine. Strain mixture and cool over an ice bath.

Cheesecake Ice Cream: Place cream, milk, zest, and sugar into a saucepan and bring to a boil. Temper into eggs and return to heat, whisking constantly until the mixture is slightly thickened to the consistency to where it can coat the back of a spoon (160 degrees). Whisk in cream cheese. Blend in a food processor until smooth. Strain into a bowl over an ice bath to cool. Add lemon juice and vanilla bean paste. Spin in ice cream machine according to manufacturer's instructions. Freeze.

Candied Lemon Slices: Prepare an ice bath. Bring a saucepan of water to a boil. Slice lemon in half. Cut each half into thin slices. Blanch lemon slices by placing into boiling water for about one minute to soften, and then place into an ice bath. Strain. Bring 1 cup sugar and 1 cup water to a boil, until sugar is dissolved. Add lemon slices and reduce to a simmer. Let simmer until rinds are translucent. Transfer to a lined baking sheet and let stand until ready to use.

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Assemble Pie: Make sure ice cream is semi softened when ready to assemble the pie. Place ¼ cup curd in an even layer on the bottom of the piecrust. Keep in the freezer until semi-set. Even spread half of the ice cream over curd. Evenly spread 1/3 cup lemon curd over the ice cream. Let set. Add remaining ice cream, then the remaining lemon curd on top.

**Note: Filling will be thick and go higher than the crust; that is why it is important to freeze between layers. It's time-consuming, but worth it. Let freeze several hours or overnight. Remove from freezer 5 to 10 minutes before serving to slightly soften. Make fresh whipped cream and place into a pastry bag. Swirl whipped cream on top of the pie before serving. Garnish with Savannah Smiled Cookies and candied lemon slices. Cut, serve, and smile.

Written by Susan Lanier-Graham

Founder and publisher Susan Lanier-Graham has traveled the world for the past twenty years, filling a passport or two along the way. She has wandered through the jungles of Thailand, explored the mysteries of the Great Pyramids, and shared the night with a leopard in Zambia. She sailed in the Mediterranean, sipped her way through Burgundy canals and Champagne caves. She followed Rembrandt’s footsteps through Amsterdam. Susan found her center on the red rocks of Sedona and soaked up an exquisite sunset over the Indian Ocean in Bali. Susan is always looking for wow moments around the world or across the street to share with adventure lovers everywhere. She has authored more than 75 books and hundreds of magazine articles. Susan is an award-winning travel writer and member of the Society of American Travel Writers (SATW) and International Food, Wine and Travel Writers Association (IFWTWA). She is a Certified California Wine Appellation Specialist (CWAS). Susan's work still regularly appears in print and online. Susan is an award-winning travel writer, a member of the Society of American Travel Writers (SATW) and is a Certified California Wine Appellation Specialist (CWAS). Susan has worked as an ambassador for Travelocity and is currently a travel ambassador for Rocky Mountaineer. Her work regularly appears in print and online in a variety of publications. These include various AAA publications, Postcards for Travel Leaders, Alamo.com, Hotels.com, Fairmont.com, So Scottsdale, Uptown, Green Living AZ, Life Refined, Modern Luxury, Marriott.com, WHERE Arizona, WHERE Traveler Phoenix + Scottsdale, and more.

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