Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Thin Mint Ice Cream

Thin Mint Ice Cream

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews
  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 6 cups
  • Category: Dessert
  • Cuisine: American

Description

Turn homemade thin mint cookies into cool and creamy thin mint ice cream! Serve scoops in edible chocolate cups for the ultimate indulgence.


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 mint cookies, 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.
  6. 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.