Shockingly, we still had a box of Thin Mints sitting in our kitchen cupboard. I don’t know how it has lasted since Girl Scout cookie season in March. I would like to credit it to my strong self-control (yeah right…), but most likely I have just been preoccupied with other sweets. We decided to put our ice cream maker to use once again and make this chocolate treat. With the cookies melted into the batter, the mint flavor can be tasted throughout the creamy dessert, not just from the crushed pieces. Chocolate and mint is the perfect combination for a post-dinner treat. I like to think it helps sooth the stomach… maybe not, but it is delicious :)
Chocolate Thin Mint Ice Cream
Yields 1 quart
- 6 egg yolks
- 1/2 cup sugar
- 3 tablespoons cocoa powder
- 1 1/2 cups whole milk
- 1 1/2 cups heavy cream
- 1 box Thin Mints, divided
- 5 ounces semi-sweet chocolate chips
- 1/2 teaspoon salt
- In a medium-sized bowl, whisk together egg yolks and sugar until slightly thickened and light in color, about 3 to 5 minutes. Add cocoa powder and whisk until no lumps remain. Gradually add whole milk and heavy cream, whisking constantly. Finely chop 10 Thin Mints and stir into dairy mixture. Pour into saucepan.
- Heat dairy mixture on medium-low and cook, whisking constantly, until mixture thickens and reaches 180°F. Remove from heat and mix in chocolate chips, stirring until fully melted. Add salt to taste, then pour into a medium-sized bowl. Cover with cling wrap, pushing it all the way down so that it touches the surface of the ice cream base to prevent a skin from forming. Chill for at least 8 hours or overnight in the refrigerator.
- When fully chilled, churn in an ice cream maker according to manufacturer’s instructions. Roughly chop remaining Thin Mints. When only a few minutes remain, add chopped cookies. Transfer ice cream to air tight container and freeze for at least two hours before serving. Or serve immediately if you like it softer, similar to the consistency of a Blizzard. Enjoy!