Thin Mint Ice Cream

Thin Mint Ice Cream



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


  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.


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

Keywords: Chocolate, Mint, Thin Mint

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