Thin Mint Ice Cream
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.
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!
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How to Bake the MOST Decadent Chocolate Desserts
Thin Mint Ice Cream
- 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
- 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.
Keywords: Chocolate, Mint, Thin Mints, Ice Cream
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I LOVE thin mints and actually have a couple boxes. NEED to make this divine ice cream! Smile.
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!
Oh Laura, this looks fabulous, a heavenly combination!
I’m like you, I try to hide things in the freezer to keep them away from myself but unfortunately I also know the microwave trick 🙂