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!
Turn homemade thin mint cookies into cool and creamy thin mint ice cream! Serve scoops in edible chocolate cups for the ulimate indulgence.
- 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)
- 12 ounces semisweet chocolate, chopped
- 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.
- 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.
- 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.
- 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.)
- 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 Mints, Ice Cream