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

Thin Mint Ice Cream
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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 mint cookies last week, I set aside a secret stash to be used in thin mint 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!

Homemade Thin Mint Cookies
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Thin Mint Ice Cream

Thin Mint Ice Cream

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  • Author: Laura Kasavan
  • Prep Time: 1 hour
  • Total Time: 1 hour
  • Yield: 6 cups
  • Category: Dessert
  • Cuisine: American
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Turn homemade thin mint cookies into cool and creamy thin mint ice cream! Serve scoops in edible chocolate cups for the ultimate indulgence.


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


  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.

Meet Laura

Hi, I'm Laura and I'm so happy you're here! Welcome to Tutti Dolci Baking Recipes, a baking blog celebrating all things sweet! I share approachable baking recipes and elevated classic desserts for every home baker. My goal is to inspire you to bake from scratch with kitchen-tested recipes you can count on.

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