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Thin Mint Ice Cream Cupcakes


  • Author: Julianne Bayer
  • Prep Time: 4 hours 30 mins
  • Total Time: 4 hours 30 mins
  • Yield: 12 Cupcakes 1x

Description

These Thin Mint Ice Cream Cupcakes are a perfect excuse to buy some Thin Mints. There is a Thin Mint cookie crust, a no-churn Thin Mint ice cream filling and topped with fresh whipped cream.


Ingredients

  • 12 Cupcake liners
  • 3 sleeves of Thin Mint Cookies
  • 1 can Sweetened condensed milk (14oz)
  • 1 (8oz) Cool Whip
  • 1 C Heavy whipping cream
  • ½ c Powdered sugar

Instructions

  1. Line a cupcake pan with you baking liners. Thaw Cool Whip.
  2. Remove 12 Thin Mints from the package. Put a Thin Mint in the bottom of each of the liners.
  3. Set aside another 12 Thin Mints for the topping. Crush all remaining Thin Mint cookies. Place in a large Ziploc bag and use a rolling pin the gently crush the cookies.
  4. In your mixing bowl, combine sweetened condensed milk and Cool Whip. Mix until combined. Add crushed Thin Mints and continue to mix until incorporated.
  5. Divide ice cream filling between the cupcake liners. Set in freezer.
  6. Whip heavy cream on medium high speed for several minutes until bubbly.
  7. Add powdered sugar and beat on medium high until stiff peaks form. Remove ice cream cupcakes form the freeze and pipe whipped cream.
  8. Place addition Thin Mint Cookie on top. Freeze 4-6 hours.

Notes

Prep times includes freezing. If you do not have Thin Mints, you can use Keebler Grasshopper cookies