This Girl Scout Thin Mint Ice Cream is an easy, 4-ingredient, and delicious dessert for all seasons. This homemade, no-churn recipe is smooth, creamy, and takes just 10 minutes to prepare!
If you're a big ice cream fan, I have a few other recipes calling your name! This recipe is an adaptation of my Rocky Road Ice Cream. If you like cookie dough, this No-Churn Cookie Dough Ice Cream will be your new best friend!
Looking for other Girl Scout Cookie desserts? These Thin Mint Brownies are easy as ever and so fudgy! You could also give these Samoa Cupcakes a try for another twist on a classic cookie!
Tell Me About This Recipe
- 4 simple ingredients
- creamy, chocolatey, and RICH ice cream
- crushed Thin Mint Girl Scout cookies mixed in
- prepped in 10 minutes and easily stored for up to 2 months
Ingredients
- Sweetened Condensed Milk: You'll need one, standard 14oz can of sweetened condensed milk. This is the base of your ice cream.
- Unsweetened Cocoa Powder: Cocoa powder is where this dessert gets its chocolate flavor. Any type and brand will work, but I use a dark chocolate cocoa powder for color and taste.
- Heavy Whipping Cream: Cold heavy whipping cream is beaten before being folded into the condensed milk and cocoa powder mixture.
- Thin Mints: Thin Mint Girl Scout Cookies will be crushed and folded into the ice cream and added on top of the dish for decoration.
Step by Step Process
STEP 1: Add sweetened condensed milk and unsweetened cocoa powder to a medium bowl. Stir the two ingredients together until combined.
STEP 2: In a large bowl, use a stand or hand mixer to beat heavy whipping cream on medium speed for 2-3 minutes until it forms stiff peaks. This means that when the beater is lifted out of the bowl, the heavy whipping cream will form a "mountain" that holds its shape and does not curl over.
STEP 3: Next, add the sweetened condensed milk and cocoa powder mixture to the heavy cream. Use a rubber spatula to gently fold until the two combine into a smooth mixture without streaks.
STEP 4: Then, stir crushed Thin Mints into the ice cream.
STEP 5: Pour the ice cream into an 8x8 inch or 9x5 inch baking dish.
STEP 6: Top the ice cream with the remaining Thin Mint cookies. Store in the freezer, covered, for 6 hours before serving.
Frequently Asked Questions
Thin Mint Cookies are made by The Girl Scouts of the USA. They are soft and crunchy mint disk cookies coated in a thin layer of chocolate.
You can store this ice cream, tightly covered or in an airtight container, for up to 2 months in the freezer.
Yes! If you do not have access to Thin Mints or would prefer another Girl Scout Cookie, you can easily crush and fold in another cookie of your choice.
Tips & Tricks
- Heavy Whipping Cream: Make sure the heavy whipping cream is cold when you whip it. It should grow in volume, become bright white in color, and will look fluffy and smooth. A beater removed from the mixture should create a peak that holds its form.
- Stirring: Make sure to fold when combining the whipping cream and cocoa mixture. This keeps the ice cream smooth and velvety.
- Chill Time: Chill the ice cream for at least 6 hours before serving.
- Storing: To preserve freshness, tightly cover the baking dish or transfer the ice cream to an airtight container before storing.
Related Recipes
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Thin Mint Ice Cream
- Prep Time: 10 minutes
- Chill Time: 6 hours:
- Total Time: 6 hours, 10 minutes
- Yield: 8x8 inch dish 1x
- Category: Ice Cream, Chocolate, Girl Scout Cookies
- Method: No-Bake
- Cuisine: American
Description
This Girl Scout Thin Mint Ice Cream is an easy, 4-ingredient, and delicious dessert for all seasons. This homemade, no-churn recipe is smooth, creamy, and takes just 10 minutes to prepare!
Ingredients
- 14oz can (396g) of sweetened condensed milk
- 2 cups (480g) heavy whipping cream (cold)
- ½ cup (54g) unsweetened cocoa powder
- 1 cup (95g) crushed Thin Mint Cookies (about 12) + additional 6 for topping
Instructions
- In a medium bowl, stir sweetened condensed milk and cocoa powder together until fully combined.
- In a large bowl with a hand mixer or in the bowl of a stand mixer fitted with the whisk attachment, beat the heavy whipping cream on medium speed for 2-3 minutes or until the mixture creates stiff peaks. The whipping cream should hold its shape when the beater is lifted out of the mixture.
- Add the chocolate condensed milk mixture to the whipping cream and use a rubber spatula to fold the two together. Gently mix until you see no streaks.
- Pour the crushed Thin Mints into the bowl before using a rubber spatula to fold them into the ice cream.
- Transfer the ice cream to an 8×8 inch dish or 9×5 loaf pan if desired. Cover the pan tightly with cling wrap or aluminum foil. Allow the ice cream to chill for at least 6 hours before serving.
Notes
Beating Heavy Whipping Cream: The heavy whipping cream should form stiff peaks when a beater is removed from the mixture.
Storing: Tightly cover the baking dish or transfer the ice cream to an airtight container before storing. Store for up to 2 months in the freezer.
Keywords: Thin Mints, Thin Mint Dessert, Chocolate Ice Cream, Homemade Ice Cream
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