Thin Mint Ice Cream Recipe
The best way to enjoy Thin Mint cookies in a new way. Thin Mint Ice Cream blends chocolate, mint, and crunchy cookies into a smooth, creamy frozen treat that’s hard to resist.
Servings: 6 servings
Calories: 732kcal
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.
Notes
STORE this Girl Scout Thin Mint Ice Cream in an airtight, freezer-safe container to maintain its creamy texture. A shallow container works best to help it freeze evenly. For the freshest taste, consume within 2 weeks, though it can last up to a month. To prevent ice crystals, press a layer of plastic wrap directly on the surface before sealing the lid.
Let the ice cream sit at room temperature for 5–10 minutes before scooping, as homemade ice cream tends to freeze harder than store-bought varieties.
Nutrition
Serving: 1serving | Calories: 732kcal | Carbohydrates: 65g | Protein: 10g | Fat: 51g | Saturated Fat: 29g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.1g | Cholesterol: 260mg | Sodium: 187mg | Potassium: 450mg | Fiber: 5g | Sugar: 47g | Vitamin A: 1460IU | Vitamin C: 0.5mg | Calcium: 146mg | Iron: 3mg
