This Chocolate Thin Mint Ice Cream recipe mixes Girl Scout Thin Mint cookies with chocolate ice cream and chocolate chips for a chocolate mint ice cream that is so good!
A couple of weeks ago we went down to visit my husband’s parents. Their pantry was full of Girl Scout cookies that his mom had purchased from a family friend. She asked me what my favorite cookie was and if we wanted to take some home with us. I told her that my favorite is the Thin Mints.
I always love anything mint, but for me there was something refreshing about how crisp and light they were.
My hubby and I ate one sleeve when we got home and saved the second one.
I resisted eating them for weeks with the intention of using them in some sort of dessert. That’s when I thought of putting them in ice cream.
My husband isn’t the biggest fan of full-on peppermint ice cream, so I thought a chocolate base with flecks of cookies would give the ice cream just the right hint of mint.
If you can withstand the temptation to eat every last cookie, make some ice cream, you’ll love it!
Thin Mint Ice Cream Recipe
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3 Tbsp. Dutch-processed cocoa powder
- 5 oz. semisweet chocolate - chopped
- 3/4 cup sugar
- 5 egg yolks
- 1/2 tsp. vanilla extract
- 1/8 teaspoon peppermint extract
- 1/8 tsp. salt
- 15 thin mint cookies
Instructions
- In a medium saucepan, warm 1 cup of heavy cream with the cocoa powder, whisking to blend the cocoa.
- Bring the mixture to a boil, remove from heat, and add bittersweet or semisweet chocolate. Stir until smooth. Then add the remaining cup of heavy cream, stirring until smooth. Pour the mixture into a large bowl, scraping the saucepan to remove all chocolate. Set a mesh sieve over the bowl.
- Warm the milk, sugar, and salt in the same saucepan.
- In a separate bowl, whisk the yolks lightly. Slowly pour the warm milk, sugar, and salt mixture into the egg yolks, whisking constantly, then pour the mixture back into the saucepan to cook. Constantly stir the mixture over medium heat with a heat-resistant spatula, scraping the sides and bottom. The mixture will begin to thicken and coat the spatula (it should also reach 170 degrees Fahrenheit or 77 degrees Celsius on a thermometer). Remove immediately and pour through the mesh sieve into the chocolate mixture. Stir in the vanilla and peppermint extracts.
- Place the bowl over an ice bath to cool and then place it in the refrigerator to chill thoroughly (approximately 25–30 minutes).
- Pour the mixture into an ice cream maker according to the manufacturer’s instructions. Churn for 20–25 minutes. Fold in the chopped Thin Mints.
- Store the mixture in an airtight, freezer-safe container and freeze for 4–6 hours before serving.
That bowl is just adorable!
Where can I get it? Does it have a specific name?
Does it come from a certain company?
As soon as I get an ice cream machine, I will try this yummy recipe
(alas no thin mints in germany, will have to substitute with something equally yummy).
Thanks,
Victoria
Thank you, Victoria! The bowl is from Anthropologie- they are called mini latte bowls.
Oh, my hunny is a thin mint fan & he would love this! Thanks for sharing the recipe.Warmly, Michelle
Oh my goodness, this looks simply amazing! I am really wishing I knew a girl scout right about now.
We make home made ice cream every summer. We know what this summers flavor will be!! YUM! We are so happy that you linked up to our “Strut Your Stuff Saturday” and we hope you see you back next week!! -The Sisters
Thanks for the recipe– I made a batch tonight. No thin mint cookies here, though, so I used the last of my gluten-free “oreos” instead. Tasty!