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I store thin mints in the freezer for two reasons: 1, I can’t be trusted around them and 2, I like them chilled. When I made homemade thin mints last week, I set aside a secret stash to be used in ice cream. Fresh mint leaves give the ice cream a clean and pure mint flavor and each creamy bite is studded with cookie crunch. For the ultimate indulgence, serve scoops in edible chocolate cups!

Thin Mint Ice Cream | Tutti Dolci

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Thin Mint Ice Cream

  • Yield: 6 cups

Ingredients

Ice Cream

  • 2 1/2 Tbsp cornstarch
  • 4 cups half-and-half, divided
  • 1 cup packed fresh mint leaves
  • 3/4 cup sugar
  • 1/8 tsp salt
  • Food coloring (optional)
  • 10 thin mints, chopped (approximately 1 cup)

Chocolate Cups

  • 12 ounces semisweet chocolate, chopped

Instructions

  1. Whisk together cornstarch and 1/4 cup half-and-half in a small bowl; set aside. Combine remaining half-and-half and fresh mint leaves in a saucepan over medium heat. Heat for 5 minutes, until bubbles appear around the edge of the pan. Remove from heat and let steep 20 minutes. Strain infused half-and-half through a fine-mesh sieve into a bowl, pressing on the mint with the back of a spoon.
  2. Return half-and-half to saucepan. Whisk in sugar, salt, and food coloring (4 drops green, 2 drops blue) over medium heat; whisk in cornstarch mixture and cook until thickened. Remove from heat and cool to room temperature, then cover and chill for 6 hours in the refrigerator.
  3. Pour chilled ice cream mixture into frozen cylinder of ice cream maker; freeze according to manufacturer’s instructions. In the last minute of freezing, mix in chopped thin mints. Spoon mixture into a freezer-safe container and place in the freezer for several hours, until firm.
  4. For the chocolate cups, line a standard muffin pan with baking cups. Place chocolate in a double boiler or in a heat-proof bowl over a saucepan of gently simmering water. Slowly melt the chocolate, stirring occasionally until glossy and smooth. (Keep chocolate over low heat while assembling cups.)
  5. Spoon about a tablespoon of chocolate in a baking cup. Quickly tilt and twist baking cup so chocolate coats the bottom and side in an even layer (chocolate should come 3/4 up the side), then return cup to pan. Repeat with remaining cups. Chill in the refrigerator for 25 minutes, until set. Repeat with a second layer of chocolate; let set for 25 minutes. Carefully unwrap each cup; keep cups in the refrigerator until ready to serve.

Nutrition

  • Serving Size: 1/2 cup
  • Calories: 230
  • Carbohydrates: 26

Hi, I’m Laura and welcome to Tutti Dolci, a baking and desserts blog celebrating all things sweet. Featuring beautiful, approachable recipes for everyday and entertaining, I love to put my own twist on classic desserts and inspire a passion for baking.

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25 comments

  1. Yes!!!! This is amazing. (And I love that you made the Thin Mints yourself — I can never bear to use the Girl Scout ones in baking or ice cream because they come in such limited supply!)

  2. Oh, Laura…your Mint Chip Ice Cream in Chocolate Cups looks divine! I adore Thin Mint Cookies. Such a great idea to incorporate them into mint ice cream. I’m so hungry for this right now (even at 3 a.m. my time, while I can’t sleep)! Beautiful photography, as always. Pinning later today. Have a fabulous weekend, girl!

  3. Absolutely delicious ice cream with the crunch and surprise of thin mints! Thin mints don’t last long in our house..so easy to eat too many. 🙂

  4. Saved the recipe and will try this! How funny. My mom who loves mint chocolate chip ice cream does the same thing – store the mint chocolate in the fridge and sometimes freezer!! My kids always pick this ice cream whenever we go eat ice cream…. every single time…. They must got their grandma gene!! 😀

  5. Thin mints are my favorite! (Well, it is a tie between thin mints and samoas). They really are good kept in the freezer, so this is my idea of heaven!

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