Who isn’t a fan of the famous Girl Scout thin mint cookies? They’re simply a classic! I’ve always loved putting them in the freezer and eating them cold. Have you tried it?! So good!
Cookies in ice cream is a personal favorite of mine, so this homemade thin mint cookie ice cream has been on my list to make for a while now!!
Here are some of my favorite cookie ice cream recipes:
- Chocolate Chip Cookie Dough Ice Cream
- Coffee Ice Cream with Cookies
- Oatmeal Chocolate Chip Cookie Dough Ice Cream
It’s refreshing, crunchy, and delicious!! You can even add some warm hot fudge on top and my oh my… it is heavenly!
Tips for Making Thin Mint Cookie Ice Cream
This recipe is pretty straight forward and simple!! I did do a custard base, which includes egg yolks, but if you’re looking to do a vanilla ice cream without the egg yolks, Cuisinart has a great recipe. Click here to see it!
As for the hint of mint flavor, you can do either peppermint or mint extract! There’s peppermint flavor in the thin mint cookies, but mint would work great too! Some people think mint tastes like toothpaste, but I personally love it! You could also do 1/4 tsp of each… best of both worlds!
My biggest advice is to cut the thin mints into large chunks. I basically quartered mine and this was perfect to me! I used 1.5 sleeves, but feel free to use less or more!
Funny thing- I was at the store getting ice cream cones the day after I made this and I stumbled across these thin mint dipped ice cream cones! What are the odds?! I didn’t end up getting them because I prefer waffle or sugar cones, but I thought i’d share 😁
Homemade Thin Mint Cookie Ice Cream Recipe
- 1 Ice Cream Maker
- 4 large egg yolks
- 3/4 cup sugar
- 1 1/2 cups whole milk
- 1/2 tsp salt
- 1 1/2 cups heavy cream
- 1 Tbsp vanilla extract
- 1/2 tsp peppermint or mint extract*
- 1 1/2 sleeves thin mint cookies
- Chill your ice cream bowl in the freezer for at least 24 hours
- Whisk the egg yolks and sugar until they're a pale yellow color
- Add the milk and salt to a medium saucepan over medium heat. Bring the milk to a simmer and remove from heat
- Add about 1/2 cup of the hot milk to the egg yolk mixture and whisk continuously until combined
- Add the tempered egg mixture back into the saucepan on low heat and stir constantly for a few minutes until the mixture coats the back of a spoon
- Place a strainer over a large bowl and pour the mixture through the strainer to avoid having scrambled eggs in your ice cream
- Stir the heavy cream, vanilla extract, and peppermint (or mint) extract into the strained ice cream mixture
- Cover the bowl with plastic wrap and chill in the refrigerator for at least 3 hours or overnight
- After the ice cream has chilled, churn in your ice cream machine
- Once the ice cream starts to thicken (about 20 minutes) slowly add in your chopped thin mints
- Churn for an additional 5 minutes
- Add the ice cream to an airtight container and freeze for a least a few hours for a firmer texture
Homemade Ice Cream FAQ
I’m no professional (like, at all), but i’ve been sharing about my homemade ice cream journey on Instagram since 2020. Many people in my community have been inspired to start making their own homemade ice cream and it makes me so happy!! If you’re one of those people, these questions might be helpful to you!
Do you need an ice cream maker?
You don’t need an ice cream maker to make homemade ice cream. However, if you want quality, creamy ice cream, I promise it’s worth investing in an ice cream maker! Once you have an ice cream maker, you won’t have any interest in buying ice cream from the grocery store ever again. Okay, except maybe when you need a quick Ben & Jerry’s run…
What is the best budget ice cream maker?
Cuisinart Ice Cream Maker is the best ice cream maker for a beginner. It’s affordable, easy to use, incredibly cute, and most importantly- makes the creamiest ice cream! It’s been really good to me. I’ve had many friends and family members purchase this machine and they always thank me later! All of my homemade ice cream recipes are specific to this Cuisinart ice cream maker.
Do you have recipes that don’t require an ice cream machine?
I don’t, but if you’re in interested in one of my flavors, look up “no churn” homemade ice cream recipes for that flavor. There are plenty of options out there… most use sweetened condensed milk!
I’ve made no-churn ice cream in the past, and it definitely doesn’t provide the same creamy texture as when you churn ice cream. To me, the texture seemed more firm and icy.
How long does it take to make homemade ice cream?
You have to be a little prepared when you make your own ice cream. The most important thing to remember is to put your ice cream maker bowl in the freezer for 24 hours before churning.
So as long as the bowl is frozen, you could make the ice cream batter in the morning and refrigerate for a few hours before churning. (The churning process only takes about 20 minutes) However, if you leave your ice cream mixture in the fridge longer, it will result in a creamier, more flavorful, ice cream. I almost always leave my mixture in the fridge overnight. Here’s an example of my homemade ice cream making schedule:
- Friday Afternoon– place the freezer bowl in the freezer then make the ice cream mixture, cover, and refrigerate. (Both for 24 hours)
- Saturday Afternoon– churn the ice cream mixture! It’ll be ready to eat in soft-serve consistency at this point, but I prefer more of a hard ice cream texture so I put it back in the freezer for at least a few hours
- Saturday Evening– enjoy the ice cream!
What if my ice cream isn’t thickening?
Without fail, the most common mistake when making homemade ice cream is forgetting to put the bowl in the freezer ahead of time.
Or, not giving the bowl enough time to freeze before churning. It really needs a full 24 hours. Trust me, I’ve made this mistake myself and it’s incredibly frustrating. You’re all excited to enjoy your ice cream and then you realize your ice cream mixture is not thickening at all and you have to wait another 24 hours to try again.
What’s the difference between ice cream and custard?
They’re almost the same, except that custard has egg yolks cooked into the ice cream, making it smoother and creamier. Making custard does require a little extra technique. Here are my tips for making a custard:
Tempering the Eggs
In order to prevent having scrambled eggs in your ice cream (ew!), you have to temper the eggs. Basically, the egg yolks and heated custard mixture have to be very carefully combined together. You’ll do this slowly while continuously whisking or stirring.
Strain the mixture
It’s not uncommon to get just a few small chunks of egg yolk that cooked, so it’s essential that you strain the mixture!
Can I use non-dairy or low-fat milk?
Yes and yes! Regarding non-dairy recipes, you’ll have to look those up. I made a non-dairy homemade vanilla ice cream once and it was pretty good. It definitely had a different flavor…more nutty! But the texture was great and I think if you’re used to non-dairy alternatives, you would enjoy it! As for low-fat milk, that is definitely an option as well. You would just replace the whole milk amount with the low-fat option. It won’t be the same creamy texture as a full-fat ice cream.
How do you store homemade ice cream?
When I first got our machine I used to just leave it in the freezer bowl and put a plastic wrap over it. It wasn’t the best method, but it did the job. I recommend putting it in an air-tight container. It will keep longer than just using plastic wrap! These are the containers I use!
How long does homemade ice cream last?
Homemade ice cream will be best to eat within one week, but it can last up to two weeks. After that, it starts to get icy and grainy.