It’s that time of year again. The girl scouts have descended on our neighborhoods and outside our grocery stores, in our malls and our shopping centers, and they’re going to to taunt us with their promises of deliciously nostalgic cookies until we eventually cave in and buy enough boxes to last us until Christmas – or at least, you’ll remember that was the plan by the time they’re all gone in July. But if you can manage to hold on to some of those addictive cookies long enough to make these Samoas Ice Cream Bites, I promise you won’t regret it. Or at least, not more than you regret buying them in the first place.

What You’ll Need to Make Samoas Ice Cream Bites:

1 sleeve chocolate graham crackers (9 sheets)
1 stick salted butter
1 Tbsp granulated sugar
1.5 quarts Breyer’s Blasts Girl Scout Samoas Ice Cream
6 Samoas Girl Scout Cookies or Keebler Fudge-Covered Coconut Dreams

How to Make Samoas Ice Cream Bites:

Melt the butter in a medium-size mixing bowl.

Pulse the graham crackers in a food processor until they are fine crumbs, then add the crumbs and sugar to the melted butter and stir to combine.

Spray a mini muffin tin with non-stick cooking spray.

Fill each muffin tin with about 1 Tbsp of the graham cracker mixture and press into the bottom and sides of each tin to form a mini pie crust.

Place the mini muffin tin in the freezer to set.

Cut the Samoas into four equal sections with a sharp knife to make cookie topper pieces.

Once the graham cracker crusts are set, scoop a portion of the Samoas ice cream on to each pie crust and top with a piece of cookie.

Put the bites back into the freezer to set again, then enjoy!

Pro-tip: If you’re having trouble getting the bites out of the pan, try dipping the bottom of it into warm water to loosen them!