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A homemade creamy mint ice cream packed with Thin Mint Cookies. This is the perfect way to use up extract Girl Scout Cookies.
I didn’t really mean to make this official Girl Scout Cookie Week, but I really just couldn’t wait to share these recipes with you! I started with Thin Mint Brookies, perhaps the best thing to happen to Brookies since they were invented. I followed this with a Samoa Stuffed Brownie with Caramel Frosting.
Today I have a Thin Mint Cookie Ice Cream. This is a creamy, mint ice cream packed with crushed Thin Mint Cookies.
Now for this recipe, I ground these cookies into crumbs, to make sure every bite had cookies in it, but I also layered in larger chunks of the cookie. Since I usually freeze my Thin Mints (Do you not? You have to try this), I couldn’t think of a better way to make this ice cream. Oh yeah, and be sure to put more cookies on top as shown below, just because.
You know what? I am totally obsessed with homemade ice cream. Now I will tell you that I haven’t done a whole lot of experimenting with crazy recipes, but I have made a few really good ones to share with you! Did you see my S’mores Peanut Butter Cup Ice Cream?
I don’t know about you, but I like my ice cream slightly melted, and I used to stir my ice cream to make it into ice cream soup when I was a kid. So after I covered this ice cream in hot fudge sauce, I waited for it to melt and then devoured it. Sorry I’m not sorry.Print
Thin Mint Cookie Ice Cream
- Prep Time: 2 hours
- Chill Time: 3 hours
- Total Time: 5 hours
- Yield: 5-6 cups
A homemade creamy mint ice cream packed with Thin Mint Cookies
- 3 C Heavy whipping cream
- 3/4 C Sugar
- Pinch of salt
- 1/2 tsp Mint extract
- 1 1/2 Sleeve Thin Mints
- Hot fudge sauce (optional)
- Pre-freeze your ice cream maker attachment as directed, usually at least 15 hours.
- Heat 1 C whipping cream with 3/4 C sugar and a pinch of salt. Heat in a pot on medium heat, stirring just until it starts to bubble and sugar is dissolved.
- Let cool for a few minutes and add remaining 2 cups of heavy whipping cream and mint extract. Refrigerate until completely cooled.
- Once the heavy cream is cold again, set up ice cream maker, and spin on low speed, pour heavy cream mixture into ice cream maker. It is really important to have the mixer started as you pour in the cream. The cream will start to freeze to the sides right away.
- Stir on low speed for 10 minutes and then increase to medium speed. Mix for another 5-7 minutes on medium speed.
- While ice cream is spinning, use a food processor to chop Thin Mints into a fine crumb.
- Reserve half a sleeve of Thin Mints and break up with your hands into smaller chunks that will be placed in layers into the ice cream.
- During the last two minutes of mixing, pour Thin Mint crumbs into ice cream mixer while it is still churning.
- Once ice cream is done mixing, pour 1/3 of ice cream in your container, followed by a 1/2 of your chunks of Thin Mint cookies. Repeat with a layer of 1/2 of your remaining ice cream, and top with remaining Thin Mint Chunks. Pour the remaining ice cream on top.
- Return to freeze for 2-3 hours until desired frozen consistency.
Pre-freeze your ice cream make according the manufacturers instructions.
- Category: Ice Cream
- Method: Ice Cream Maker
- Cuisine: American
Keywords: Girl Scouts Cookies, Thin Mint Cookies, Homemade Ice Cream, Mint Chip Ice Cream
I love the minimalism with the ingredients! that’s why I chose this recipe over some on the internet. My cream came out tasting a little whipped. I think next batch I will use less cream and some milk. Overall tastes great!
Nice! I love Thin Mints and this looks like a super-solid recipe. I’m going to give it a go around Christmas and see what the family thinks.
Sounds good to me Jackie! Enjoy!
I just made this as well as a dairy-free version. Both turned out fantastic. Thank you!
I hate to say this because I am a huge fan of both Thin Mints and mint ice cream… But this recipe tasted like toothpaste to me. I used exactly the proportions the recipe called for, but even as I was making it it seemed like a lot of extract. It’s not even edible… I’m sad I used my last box of GS cookies! Maybe I should have used peppermint extract instead of just mint? I don’t know… Super bummed! Your stuff always looks so yummy!
Hi there, I am sorry to hear that you didn’t enjoy it. With only a teaspoon of mint extract, there should be no reason it taste like tooth paste. Since the recipe has 3 cups of heavy cream and sugar, a teaspoon should not overpower. Are you sure you didn’t use a tablespoon?
Nope, definitely just a teaspoon… Maybe it’s just me though because everyone else here seems to love it. It’s very possible I have freak taste buds 🙂