By Libbie Summers
Assisted by David Dempsey

If you’re like me, when Girl Scout cookies come out each year I immediately eat one box of Thin Mints (preferably frozen…but I’m not picky). Then…what do you do with the rest? Sure, you could merely eat them from the box and there is no shame in that game, but I wanted to elevate a box of  Thin Mints just a bit for a weekday lunch. So…in Girl Scout cookie hack fashion, I made a tart.

Thin Mint Ice Cream Sprinkle Tart
serves 8-10

What you need:
1 box (32 cookies) Girl Scout Thin Mint Cookies, divided
2 tablespoon butter, melted
1/3 cup sprinkles (I used green), divided
5 scoops chocolate ice cream, slightly softened so it is spreadable
5 scoops mint chip ice cream, slightly softened so it is spreadable
Whipped Cream (optional)

What to do:
In a food processor fitted with a blade attachment, add 1 sleeve (16 cookies), and pulse until fine crumbs form. Add butter, and process until combined. Transfer mixture to a 9-inch tart pan with a removable bottom and mix in 2 tablespoons sprinkles. Using the bottom of a measuring cup or glass, press crust firmly into the bottom of the pan and half way up the sides. Freeze for 30 minutes.

Dollop the chocolate ice cream over the frozen crust and gently spread around. Smooth flat with an offset spatula. Sprinkle a scant 2 tablespoons sprinkles over. Freeze for 1 hour.

Dollop the mint chip ice cream over the cookies and smooth flat with an offset spatula. Freeze until firm (about 4 hours or cover with plastic wrap and freeze overnight).

To unmold, run a warm, damp cloth or sponge around outside edge of pan. Lift removable bottom with tart out of pan. Transfer to a serving plate and decorate with whipped cream, remaining cookies and remaining sprinkles. Cut into slices and serve.

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