Thin Mint Ice Cream

Thin mint cookie enthusiasts, this is for you!

This is the thin mint ice cream of my dreams. It has that perfect cool, minty, chocolatey flavor, with tons of real thin mint cookies chopped up on it. The cookies, much like Oreos, get nice and soft in the ice cream. When you chop up the thin mints, add that fabulous cookie dust (if you will) along with the chunks of cookies.

Thin Mint Ice Cream | Girl Scout Cookie Recipe

Making homemade ice cream is so easy and the texture cannot be beat. I can’t believe how many years of my life I wasted not wanting “to bother” with a real ice cream recipe with egg yolks. I’m here to tell you: it’s worth it and it isn’t even hard to make. The ice cream base is done in ten minutes and you will not believe how dreamy the texture is.

Thin Mint Ice Cream | Girl Scout Cookie Recipe

Thin Mint Ice Cream | Girl Scout Cookie RecipeThin Mint Ice Cream | Girl Scout Cookie RecipeI like to make the base first thing in the morning, churn the ice cream in the afternoon, pop it in the freezer, and it’s ready by dessert. You can also make the base the day before. The point is, you want to make sure that the base is nice and chilled before churning it. 

Thin Mint Ice Cream | Girl Scout Cookie Recipe

Thin Mint Ice Cream | Girl Scout Cookie Recipe

If you’re looking for a creative way to use up your thin mint Girl Scout cookies, you’re in for a treat! This is hands down one of my favorite Girl Scout cookie recipes I’ve ever made. I hope you love it as much as I do!

Thin Mint Ice Cream | Girl Scout Cookie RecipeThin Mint Ice Cream
8 egg yolks
1 1/3 cups granulated sugar
1/4 tsp salt
3 1/4 cups heavy cream
3/4 cup milk 
1.5 tsp peppermint extract
1 sleeve thin mint cookies, chopped

  1. In a stand mixer, beat egg yolks, sugar, and salt with the paddle attachment on a medium speed for 4-5 minutes, until pale and fluffy.
  2. Meanwhile, heat cream and milk in a large sauce pan over low heat until candy thermometer reaches 155-165 degrees.
  3. Turn the mixer to low and slowly pour in the heated cream. Mix for a few minutes until combined.
  4. Pour the mixture back into the sauce pan and cook over medium-low heat until candy thermometer again reaches 155-165 degrees. Remove from heat and stir in peppermint extract. Strain through a sieve set over a medium bowl. Set bowl inside a larger bowl with ice water to cool mixture in an ice bath, stirring every few minutes. After 15-20 minutes, place mixture covered in the fridge until completely chilled, several hours or overnight.
  5. Churn in an ice cream maker according to its instructions. Chop thin mint cookies and add cookies (and the crumbs!) to ice cream maker when the ice cream is almost done churning.
  6. Spoon into  a freezer-safe container and freeze for at least four hours. Store in airtight containers for several weeks in the freezer.

 Stay minty,

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