April 9, 2013

Thin Mint Ice Cream

I confess that I was more interested in the "cookie" part of this ice cream than the actual ice cream. 

The ice cream maker is the best and the worst thing Scott has ever gotten for me.  It has allowed me to be creative in many, many ways.  It's also added up to a lot of whipping cream purchases.  And the recipe never uses the whole mini-carton (a pint? half a pint? something like that).  So I'm always trying to come up with new uses for whipping cream...which always leads to more ice cream being made.  Frustrating indeed.

Anyway, here's the other ice creams I've made:

Question:  Has anyone tried this ice cream making method?  Does it work for you?  I found it to be the miracle of miracles, because the reason I tended to shy away from homemade ice cream for so long was the egg part.  Freaked me out a little.  I promise that this is just as creamy and delicious as any top-notch ice cream from the store!
Happy ice cream eating!

Thin Mint Chocolate Ice Cream

2 cups chocolate milk (I used 2%)

1 T. + 1 t. cornstarch

1/8 t. salt

1/2 cup sugar

2 t. vanilla
1/2 t. peppermint extract

1 1/4 cups heavy cream

20 Thin mints (or Keebler's Grasshopper Cookies), chopped into small chunks
1/2 cup chocolate frosting (I used canned)

In a large saucepan, combine the chocolate milk (all but 1 tablespoon), the salt, and the sugar.  Allow it to come to a boil and then let it boil (a rolling boil) for 4 minutes, stirring constantly. 

In a small bowl, whisk together that extra tablespoon (or so) of milk with the cornstarch.  Remove the milk mixture from the heat and whisk in the cornstarch/milk.  Return the pot to medium heat and let it come back to a boil, stirring constantly, for another minute (or until it's thick enough to coat the back of a wooden spoon). 

Remove from heat and stir in the vanilla and peppermint.  Add in the heavy cream.  Whisk well.  Pour through a mesh sieve to catch any undissolved lumps.  Refrigerate the mixture for a few hours until cooled. 

Following the manufacturer's instructions, pour your cooled mixture into an ice cream maker.  Once its consistency is nearing that of soft ice cream, stir in the chunks of cookies and dollop in the frosting.  Let it stir to combine.  Once it's all mixed up, pour into a freezer safe container and store in the freezer for up to 2 weeks.


  1. Oh my goodness! That looks amazing. I'm going to have to try this. I have never made ice cream from scratch at home. I've made it before but it's always been at work. The eggs kind of freak me out too. We always used the ice cream mix growing up and my grandma would just add whatever fruit or whatever she wanted. I love homemade ice cream!

  2. I want this! I need to get an ice cream maker first :P

  3. Oh holy amazingness!! Haha! This sounds like something I would love.

  4. I totally should try this because we have thin mints we haven't eaten yet (gasp I know) so maybe that will get them put to good use!

  5. Whenever I bake, I always use Grasshoppers. They taste the same in desserts and are so much less expensive (and easier to find throughout the year).

  6. I informed Isaiah last night that I need an ice cream attachment for my Kitchenaid.

    It's a good thing my birthday is coming up in 2 months. My wish list is growing by the day. Poor guy...

  7. You are fancy. Maybe someday I will make ice cream. But Tillamook is so yummy that i don't know if mine will compare.

  8. SO delish Kristin! I haven't tried a cornstarch ice cream, but I made one with pudding (the nutella tart) and OMG it worked like a charm. I love the 2-ingredient no machine ice cream too!

  9. It sounds great - but is it worth the extra effort? Better than high quality store bought?

    Also, heavy whipping cream in coffee is the nectar of the gods.


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