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
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.
Notes
- For extra mint flavor, add more peppermint extract to taste.
- Drizzle with hot fudge when serving for a decadent touch.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Freezing
- Cuisine: American
Nutrition
- Serving Size: 1/2 cup
- Calories: 360
- Sugar: 29g
- Sodium: 55mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 145mg
