Copy-Cat Thin Mint Ice Cream

The Girl Scout’s Thin Mint cookie is 100% a favorite of mine but in order to save myself from housing 3 boxes a day, I decided to forgo ordering any this year.

BUT THE CRAVINGS ARE STILL VERY REAL. And you’ve all been asking for a Thin Mint Ice Cream for forever so it’s about time I got on that.

The true inspiration for this recipe was due to my overflowing pantry of leftover add ins and things from the ghosts of recipes past and I really needed to start getting creative to get rid of some of this stuff.

I had 2 1/2 boxes of Andes Mints (it was originally 3 boxes but ya gurl can’t help herself) and I figured that would be the perfect start to some kind of minty creation.

Andes Mint Chocolate Ice Cream + Crunchy Double Chocolate Chip Cookies = The best Copy-Cat Thin Mint Ice Cream.



2 cups heavy cream

1 cup whole milk

3 tbsp. cocoa powder

5 ounces Andes Mints (about 1 1/4 packages)

2/3 cup sugar

3 egg yolks

1/2 tsp. salt

1/2 tsp. vanilla extract

1/2 tsp. peppermint extract

1 1/2 cups crushed Crunchy Double Chocolate Cookies (about 6 cookies)


  1. Warm 1 cup of the cream and cocoa powder on medium heat, whisking constantly. Bring to a boil and let simmer for about 30 seconds (still whisking)
  2. Remove from heat and add in the Andes Mints, stirring until smooth
  3. Mix in your remaining cup of cream and pour into a bowl with a mesh strainer on top and set aside
  4. In a medium saucepan, warm your milk, sugar and salt
  5. In a separate bowl, whisk together your egg yolks
  6. Once scalding and all your sugar is melted, temper your egg yolks into your milk/sugar mixture
  7. Cook the custard on low while continuously stirring slowly until the mixture thickens and reaches napé
  8. Pour the custard through the mesh strainer and into the chocolate/cream mixture and stir to combine
  9. Stir in the vanilla and peppermint extract and place over an ice bath on in the refrigerator until cold
  10. Freeze to your ice cream machine’s instructions adding in your cookie crumbles with roughly 3 minutes left of mixing
  11. Freeze overnight and enjoy!


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