Girl Scout Cookies: Thin Mint Ice Cream

Thin Mint Ice Cream

Girl Scout Cookie season is brilliantly timed. Once everyone is done with their crazed, January induced, fitness plans and is feeling really hungry, adorable girl scouts appear on every corner and knock on your door with the most delicious cookies in the world. Very clever Girl Scouts, very clever.

I am defenseless against cute children selling things for a good cause, so needless to say, there are a non-trivial number of Girl Scout cookies in my apartment. I wanted to make some desserts with the iconic cookies, and decided to start with the ultimate classic: the Thin Mint.

Chocolate and MInt

This ice cream flavor blends fresh mint with rich chocolate and folds in actual cookie crumbs. If you’ve never had ice cream made with fresh mint instead of mint extract, you are in for a treat. This is a rich and indulgent dessert for all mint & chocolate lovers.

Chocolate Mint Ice Cream Cone


  • 2 cups of cream
  • 1 cup of whole milk
  • 3/4 cup sugar
  • pinch of salt
  • 5 egg yolks
  • 2 cups (80g) fresh mint leaves
  • 3 Tablespoons unsweetened cocoa powder
  • 5 oz (about 3/4 cup) chocolate
  • 1 sleeve of Thin Mint Girl Scout Cookies, crushed

Get your ice cream maker ready. For me, this means putting the canister in the freezer for at least a day.

In a saucepan, mix 1 cup of the cream, the milk, sugar, and salt. Begin heating it over medium heat. Wash the mint leaves, and pluck off the leaves (leaving a bit of stem is fine, but you want mostly leaves). Add the mint leaves to the warm milk and stir. Heat until steaming, but not a full boil. Take the pot off the heat, cover, and let the mint steep in the warm milk for about an hour.

In a separate pan, warm the remaining 1 cup of cream with the cocoa powder. Bring to a boil and let it boil for about 30 seconds, while stirring. Remove from heat, and add the chocolate. Stir well until it’s all melted. Pour this mixture into a big bowl and set aside.

Now, come back to the mint mixture. Strain out the mint with a fine mesh sieve. Return the mint milk to the pan and start warming it again. Put the 5 egg yolks and a medium size bowl and whisk them. When the mint milk starts to steam, pour it into the egg yolks very slowly, whisking the eggs the whole time so they don’t cook. Put all of this back in the pot and cook over medium heat, stirring constantly, until it gets thick (about 170F on a thermometer).

Place the mesh sieve over the bowl with the chocolate in it. Pour the thickened mint mixture through the sieve into the chocolate. The sieve will catch any egg bits that might have gotten cooked. Stir very well, and place in the refrigerator until chilled. This can wait overnight if you wish.

Freeze in an ice cream maker according to manufacturer directions. When the ice cream is at a soft serve consistency, pour in the crushed thin mints. Transfer the soft ice cream to another container (I use a plastic Tupperware-like container), and put it in the freezer for a few hours to get firm. Serve and enjoy!

Ice Cream Cones

So get out there, support your local Girl Scout Troop, and enjoy this delicious ice cream!




  1. An absolutely fantastic idea, and it looks so lovely! It looks much better than the cookies do! Oh, those cookies, they just aren’t always that great, but they’re so easy to eat!

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