Thin Mint Ice Cream Recipe - Food Fanatic
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Thin Mint Ice Cream Recipe

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    12 Servings

Ingredients

  • 1 1/2 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

Directions

  1. In a heavy bottomed saucepan, combine the half & half, 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).
Thin mint ice cream photo
Source:
  • Keebler Grasshopper Cookies are an acceptable substitute for Thin Mints when it's not Girl Scout Cookie season.