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Thin Mint Ice Cream

  • Author: Elise
  • 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


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!


  • 14oz can (396g) of sweetened condensed milk
  • 2 cups (480g) heavy whipping cream (cold)
  • 1/2 cup (54g) unsweetened cocoa powder
  • 1 cup (95g) crushed Thin Mint Cookies (about 12) + additional 6 for topping


  1. In a medium bowl, stir sweetened condensed milk and cocoa powder together until fully combined.
  2. 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.
  3. 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.
  4. Pour the crushed Thin Mints into the bowl before using a rubber spatula to fold them into the ice cream.
  5. 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.


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