Celebrate the 10th Anniversary of "Mean Girls" with Ice Cream!Chloe Jankowitz

Today marks the 10th anniversary of the release of Mean Girls. What better way to celebrate than to whip up some more Mean Girls-inspired ice cream flavors? Here are three ice cream odes to some of our favorite MG characters!

Glen Coco’s Chocolate Peppermint Ice Cream
By Scoopsies
(makes 1 quart)

  • 2 cups heavy cream
  • 1 1/2 cups whole milk
  • 1/2 cup baking cocoa
  • 2/3 cup sugar, divided
  • 4 egg yolks
  • 1 1/2 tsp. peppermint extract
  • 1/2 tsp vanilla extract
  • 4 oz. bittersweet baking chocolate, finely chopped.

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1. Mix cream and milk in a saucepan over medium heat, stirring frequently and making sure that the mixture doesn’t boil.

2. In a small bowl, stir the baking cocoa with half of the sugar, breaking down any clumps. Mix in with the cream and milk and stir.

3. Whisk eggs yolks in a bowl with the other half of sugar and the peppermint and vanilla extracts.

4. Once the cream and milk starts to simmer, pour a few spoonfuls of the batter into the egg yolks, one at a time, stirring quickly so the mixture warms up.

5. Pour the egg yolk mixture into the batter and stir constantly for at least 30 seconds. Remove from heat and pour in the chocolate. Stir until mixture is smooth.

6. Let cool for about 30 minutes. Cover mixture with plastic wrap, put in the fridge and let ripen overnight. Churn in an ice cream maker the next day and enjoy!

“Buttered Muffin” Ice Cream
By Scoopsies
(makes 1 1/2 quarts)

  • 4 Tbsp unsalted butter
  • 1 cup packed dark brown sugar, divided
  • 1 1/2 cups heavy cream
  • 3/4 cup whole milk
  • 4 oz. cream cheese
  • 4 egg yolks
  • 2 tsp vanilla extract
  • pinch of salt
  • homemade muffin crumbles

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1. Heat half of the brown sugar and the butter in a saucepan over low heat until butter starts to melt. Mix constantly, until smooth.

2. Add in cream, milk and cream cheese. Change to medium heat and stir. Make sure the mixture doesn’t boil.

3. While mixture is heating, whisk eggs yolks in a bowl with the other half of sugar and the vanilla extract.

4. Once the cream and milk starts to simmer, pour a few spoonfuls of the batter into the egg yolks, one at a time, stirring quickly so the mixture warms up.

5. Pour the egg yolk mixture into the batter and stir constantly for at least 30 seconds. Remove from heat, put in a pinch of sea salt, and stir for about a minute.

6. Let cool for about 30 minutes. Cover mixture with plastic wrap, put in the fridge and let ripen overnight.

7. Churn ice cream according to manufacturer’s instructions. When ice cream is close to being done, mix in the muffin crumbles. Enjoy!

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