If you’ve ever longed for the icy thrill of mint, mingled with decadent swirls of chocolate and the classic crunch of those irresistible cookies, then Chocolate Thin Mint Ice Cream is about to become your new obsession. Imagine the magic of your favorite Girl Scout treat transformed into a creamy, dreamy homemade dessert. Every bite is refreshing, perfectly balanced between rich chocolate and cool mint, and scattered with delightful cookie chunks — you simply can’t stop at one scoop. Let’s dive headfirst into this show-stopping frozen masterpiece!

Chocolate Thin Mint Ice Cream Recipe - Recipe Image

Ingredients You’ll Need

What I love most about this recipe is how a handful of simple, quality ingredients come together to create pure ice cream bliss. Each component delivers a purposeful boost to the flavor, texture, or color, so don’t skip or swap unless you absolutely need to!

Heavy cream: The secret to that super creamy, luxurious mouthfeel — it’s indispensable for true ice cream texture!
Whole milk: Balances out the cream to keep the ice cream from being overly dense, but still full-bodied and luscious.
Granulated sugar: Not just for sweetness; it also helps achieve that perfectly scoopable, velvety consistency.
Unsweetened cocoa powder: Delivers deep, intense chocolate flavor while keeping things from getting too sweet.
Large egg yolks: These rich yolks help thicken the custard and give the ice cream its silky structure.
Peppermint extract: For that unmistakably cool, refreshing flavor; start with a teaspoon and add more if you’re feeling bold!
Vanilla extract: Vanilla accents both the chocolate and mint, rounding out every spoonful beautifully.
Crushed Thin Mint cookies: The showstopper mix-in that guarantees every bite is packed with chocolate chips, crunchy cookie bits, and a whisper of nostalgia.

How to Make Chocolate Thin Mint Ice Cream

Step 1: Prepare the Chocolate-Mint Custard Base

Begin by whisking together your heavy cream, whole milk, and cocoa powder in a medium saucepan. Gently heat this mixture over medium heat until it’s steaming and the cocoa is completely dissovled — no need to bring it to a boil! This step extracts the cocoa’s deep chocolate flavor and sets the stage for your creamy, minty ice cream base.

Step 2: Whisk the Egg Yolks and Sugar

In a separate bowl, thoroughly whisk the egg yolks with the granulated sugar until the mixture is noticeably paler and thickened. This little workout not only dissolves the sugar, but also starts the process of making your custard ultra-smooth.

Step 3: Temper the Eggs

To avoid any scrambled eggs in your ice cream (nobody wants that!), slowly pour a ladleful of your steaming cream mixture into the egg yolks and sugar, whisking constantly. This tempers the eggs, gradually warming them so they blend seamlessly into the custard without curdling.

Step 4: Cook the Custard

Pour the tempered egg mixture back into the saucepan with your remaining cream mixture. Cook over medium heat, stirring constantly with a wooden spoon or heatproof spatula, until the custard is thick enough to coat the back of a spoon — about 5 to 7 minutes. Keep the heat moderate to prevent scorching.

Step 5: Add the Peppermint and Vanilla Extracts

Once your custard is perfectly thickened, take it off the heat. Stir in that peppy peppermint extract for a refreshing jolt and add the vanilla for depth. Swirl and enjoy the incredible aroma filling your kitchen!

Step 6: Strain and Chill the Custard

For the smoothest Chocolate Thin Mint Ice Cream, pour your custard through a fine mesh sieve into a clean bowl to catch any tiny bits of cooked egg. Cover the bowl and chill the custard for at least 4 hours, or overnight if you can wait — chilling gives the flavors time to mingle and thickens the base even more.

Step 7: Churn and Add the Cookies

Pour your chilled custard into an ice cream maker and churn according to the manufacturer’s instructions. When the ice cream hits a soft-serve consistency, fold in the crushed Thin Mint cookies. This is the moment where the cookie magic truly begins!

Step 8: Freeze Until Firm

Transfer your churned ice cream into an airtight container. Freeze for several hours or until it’s firm enough to scoop. Waiting can be tough, but the result is oh-so-worth it!

How to Serve Chocolate Thin Mint Ice Cream

Garnishes

Give each scoop a little flourish: sprinkle extra crushed Thin Mint cookies over the top or add a drizzle of glossy hot fudge. Fresh mint leaves or dark chocolate shavings provide a fantastic pop of color and hint at the cool flavors within.

Side Dishes

This ice cream is a showstopper all on its own, but it pairs wonderfully with simple butter cookies, chocolate wafer rolls, or a warm fudgy brownie on the side. For a crunchy contrast, try serving it alongside chocolate-dipped pretzels!

Creative Ways to Present

Inspired to take your presentation up a notch? Try making Chocolate Thin Mint Ice Cream sandwiches with homemade chocolate cookies or serve in a chocolate-dipped waffle cone. For a party centerpiece, scoop it into elegant dessert glasses layered with more cookie crumbs and whipped cream.

Make Ahead and Storage

Storing Leftovers

Store any uneaten Chocolate Thin Mint Ice Cream in an airtight container in your freezer. Press a piece of parchment or wax paper onto the surface before sealing the lid — this helps prevent ice crystals and keeps every scoop as creamy as the first.

Freezing

This ice cream keeps wonderfully frozen for up to two weeks, but for the best texture and flavor, try to enjoy it within the first week. Remember to always keep it tightly sealed and avoid leaving it out too long, as repeated thawing and freezing can change the texture.

Reheating

While you never need to “reheat” ice cream, if your Chocolate Thin Mint Ice Cream is extra hard, let it sit at room temperature for about 5 minutes before scooping. This softens it just enough for that perfect, creamy scoop without melting everything.

FAQs

Can I make this recipe without an ice cream maker?

Absolutely! After chilling the custard, pour it into a freezer-safe container, freeze, and vigorously stir every 30–45 minutes for a few hours to break up ice crystals. The result will be less airy, but still deliciously refreshing.

What can I use if I don’t have Thin Mint cookies?

No Thin Mints? Any crunchy chocolate-mint cookie will work — try chocolate wafer cookies with a dash of mint extract, or even mint chocolate sandwich cookies for a slightly different texture.

Can I make this Chocolate Thin Mint Ice Cream eggless?

Yes! You can replace the egg yolks with a tablespoon of cornstarch whisked into your cold milk and cream mixture. The texture will be a little different, but still perfectly scoopable and smooth.

How strong is the mint flavor?

The mint is present but not overpowering. If you love that icy-cool sensation, just increase the peppermint extract a drop at a time. Taste as you go — mint extract can be potent!

Is this recipe gluten-free?

The custard and base are naturally gluten-free, but Thin Mint cookies typically are not. Swap in your favorite gluten-free chocolate mint cookies and you’re good to go!

Final Thoughts

There’s something special about making your own batch of Chocolate Thin Mint Ice Cream from scratch — the thrill of churning, tasting, and transforming simple ingredients into a show-stopping dessert is unbeatable. Whether you’re a die-hard mint chocolate lover or just eager to impress family and friends, this recipe is sure to steal the show. Break out your spoon and get ready for the coolest treat ever!

Chocolate Thin Mint Ice Cream Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.9 from 29 reviews

Author: Emma
Total Time: 6 hours (including chill and freeze time)
Yield: 8 servings 1x
Diet: Vegetarian

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Description

Indulge in the refreshing flavors of mint and chocolate with this homemade Chocolate Thin Mint Ice Cream. Creamy, rich, and studded with crushed Thin Mint cookies, this frozen treat is a delightful dessert for any occasion.

Ingredients

Scale

Ice Cream Base:

2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/2 cup unsweetened cocoa powder
5 large egg yolks
1 teaspoon peppermint extract
1 teaspoon vanilla extract

Additional:

1 1/2 cups crushed Thin Mint cookies or chocolate mint cookies

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Instructions

Prepare the Ice Cream Base: In a medium saucepan, whisk together the heavy cream, whole milk, and cocoa powder over medium heat until steaming but not boiling.
Whisk the Egg Mixture: In a separate bowl, whisk the egg yolks and sugar until pale and thickened. Slowly pour some of the warm cream mixture into the yolks, whisking constantly to temper the eggs.
Cook the Custard: Pour the egg mixture back into the saucepan and cook over medium heat, stirring constantly, until the custard thickens and coats the back of a spoon, about 5-7 minutes.
Flavor the Custard: Remove from heat and stir in the peppermint extract and vanilla extract. Strain the custard through a fine mesh sieve into a clean bowl. Cover and chill for at least 4 hours or overnight.
Churn and Fold: Churn the custard in an ice cream maker according to the manufacturer’s instructions. When the ice cream reaches soft-serve consistency, fold in the crushed Thin Mint cookies.
Freeze: Transfer to an airtight container and freeze until firm.