Tuesday, April 28, 2015

Thin Mint Ice Cream Recipe

I am a sucker for ice cream.  No matter what, I always have trouble saying no to ice cream.  With the weather warming up outside, it is the perfect time to start experimenting with new flavors.  Since I am trying to eat healthy for our upcoming trip to Fiji, I wanted to make an ice cream that wasn't too tempting.  My husband loved the thin mint ice cream last year and we intentionally bought a couple boxes of Girl Scout Cookies to make ice cream with them. Since I am not a huge fan of chocolate (unless paired with peanut butter) I decided to try a chocolate based thin mint ice cream.  We have had several people over since we made the batch, and it has been a huge hit!  So, here you go...

Chocolate Thin Mint Ice Cream


  • 3 cups heavy cream
  • 3/4 cup granulated sugar
  • 1 cup dutch processed cocoa
  • pinch of kosher salt
  • 2 teaspoons peppermint extract
  • 14 thin mint cookies, one sleeve


  1. In a heavy bottomed saucepan, combine the heavy cream, sugar, cocoa powder and salt. Whisk until the cocoa powder is mixed in.
  2. Heat over low or medium-low heat for 10 minutes, stirring occasionally, until the sugar is dissolved.
  3. Pour into a bowl, stir in the peppermint extract, and chill in the fridge for at least 2 hours, or until cold.
  4. Churn the mixture in an ice cream maker, according to the manufacturer’s directions (mine churned 35 minutes); during the last 2 minutes, add in the Thin Mint crumbles. Scrape into a container, cover, and freeze until firm (a few hours).
Image from here

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