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Thin Mint Ice Cream Cupcakes

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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.

closeup of a thin mint ice cream cupcake in a green wrapper with white spots


These Thin Mint Ice Cream Cupcakes were totally appropriate for a hot weekend. Let’s break it down. There is a Thin Mint on the bottom for the crust, a no-churn Thin Mint Ice Cream, and it’s topped with fresh whipped cream and another Thin Mint. You can never have enough Thin Mints.

thin mint ice cream cupcakes lined on a cake stand

How do you like to enjoy your Thin Mints? I prefer my frozen. It helps them last a wee bit longer in my house because I will eat a whole sleeve in one sitting. You see, mint chocolate desserts will also be number one in my heart. So every year I make sure to get my fix of Thin Mint cookies.

Now if you don’t have access to Girl Scout Cookies, that’s ok. You can use the Keebler Grasshopper Cookies. They aren’t the same, but they will do. These ice cream cupcakes are topped with some mini mint chocolate chip, which I got from

unwrapped thin mint ice cream cupcake topped with a thin mint cookie

For these ice cream cupcakes, you can either make a crust out of Thin Mint Cookies or you can do what I did and simply drop a cookie in the bottom of the cupcake liner. I used some Waxed Polka Dot Nut Cups that I got from Pick Your Plum, but you can also buy them on Amazon. These work great because the edges pull away from the ice cream perfectly. However, you can absolutely use normal cupcake liners too!

slightly melty ice cream cupcake topped with a thin mint

The no-churn ice cream filling is made with two simple ingredients: sweetened condensed milk and Cool Whip. All you need to do is mix them together and then add any type of filling you want. I added some crushed Thin Mints (remember- you can never have enough Thin Mints). I just crushed the cookies in a Ziploc bag wit a rolling pin. Nothing fancy. Then I divided the batter between the cups.

To top these cupcakes, I used homemade whipped cream, but you can totally use Cool Whip as well. I used my Ateco #856 piping tip. This is my favorite tip to use! I have 20” pastry bags at home, so the whipped cream easily fills my bags.

Right after I am done piping the whipped cream, I stuck another Thin Mint on top and popped them in the freezer. These need a few hours to freeze. What I like about the no-churn ice cream is that is doesn’t get rock solid. So you can easily pull them out of the freezer and enjoy right away. Plus it is a good excuse to eat more Thin Mints.

closeup of a thin mint cupcake from the side

Thin Mint Ice Cream Cupcakes

  • Author: Julianne Dell
  • Prep Time: 4 hours 30 mins
  • Total Time: 4 hours 30 minutes
  • Yield: 12 Cupcakes


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.


  • 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


  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.


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

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19 Responses
  1. Lisa @ Wine & Glue

    These look amazing!! We keep thin mints in the freezer too! And I can’t even imagine 90 degree days right now. Like we are still in the phase of arguing with the kids if they need coats or not when they go outside to play. 90 degree days is a 4th of July problem! Crazy.

  2. Hayley @ The Domestic Rebel

    Dude. Last weekend was HOT here, too! What’s up with that!? It was like all overcast and them BAM, 88 degrees! I was definitely not having it. But I doooo want to have some of these cupcakes! Thin Mint Ice Cream Cupcakes – just saying it makes me feel cooler. Love them, girl!

    1. Julianne - Beyond Frosting
      Beyond Frosting

      I know! I am so not looking forward to a hot summer, I can’t even imagine what it is like up where you are at!

  3. Danae @ Recipe Runner

    These would have tasted so good this weekend after my hike. It wasn’t 90 here but it was 80 and it sure felt hot. Love all the mint flavor!

  4. allie @ Through Her Looking Glass

    Oh these are so adorable and so delicious looking. My kids will flip for these. Wish I had Girl Scout cookies, but alas, we ate our Thin Mints last week. (Maybe a Brownie will show at the door?) Pinned!

  5. Mir

    I’m really digging those mini mint chips. Gotta get me some!
    This whole concept is great. An easy ice cream cupcake with GS cookies. Nothing better!

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