Thin Mint Ice Cream

No-Churn Thin Mint Cookie Ice Cream –

Do you keep a sleeve of Thin Mint cookies stashed in the freezer? We’re all friends here so you can admit you hide the cookies behind the icy bag of broccoli so the kids won’t find them. I know I can’t be the only one. 

The freezer is a perfect spot for your secret stash. It also brings the cool mint flavor of the cookies to life. When you combine cold cookies with ice cream, you have a merit-badge worth dessert.

You don’t even need an ice cream maker for this recipe so it’s quick, easy, and fun to make with the family.

Ingredients for No Churn Thin Mint Ice Cream

Little ones will have fun crushing an entire sleeve of Thin Mints. You don’t need any fancy equipment. Just break the cookies up by hand. It’s nice to include big chunks and finer crumbs to get a variety of texture in the finished product.

Mix the crushed cookies with a 14 ounce can of sweetened condensed milk, 1/3 cup chocolate syrup and 1/2 teaspoon of peppermint extract. Make sure it’s peppermint extract and not mint extract. I used plain mint extract in my first round of recipe testing for this. It tasted like toothpaste, horrible toothpaste. Let’s pause for a moment of silence in honor of the wasted cookies’ sacrifice. 
 Whipped Cream for Thin Mint Ice Cream
Next, beat two cups of heavy whipping cream until stiff.

Folding Ingredients for Thin Mint Ice Cream

Gently fold the condensed milk mixture into the heavy cream. To fold, carefully push your rubber scraper to the bottom of the bowl and bring it back over the top. You want to keep as much air in the mixture as possible. Do this repeatedly until you see no more streaks.

No Churn Thin Mint Ice Cream

Gently pour the ice cream into a 9 x 5 inch loaf pan. If you don’t have one, you can use any 2 quart container you have around the house. At this point, you can add more crushed cookies on top if you’d like. Tightly cover this with plastic wrap then pop it in the freezer for at least six hours.

Scooping Thin Mint Ice Cream

Your Thin Mint Ice Cream will come out a perfectly creamy soft-serve consistency.

No Churn Thin Mint Ice Cream

If Thin Mints are out of season, you ate all of yours while binge watching Netflix, or your husband forgot you weren’t finished with your recipe photography (cough cough) you can use Keebler Grasshopper Cookies instead of Thin Mints. I used the Grasshopper cookies for the garnish in these photos.

Thin Mint Ice Cream

That, my friends, is the final recipe in our Thin Mint Dessert series.

More Thin Mint Cookie Dessert Recipes

Here’s a recap of our Thin Mint Cookie Recipe Adventures:

Thin Mint Cheesecake Sandwich Cookies
Thin Mint Truffles 
Quadruple Thin Mint Cupcakes
Mini Thin Mint Cheesecakes

Which one was your favorite? Let me know in the comment section at the bottom of the page. 

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No-Churn Thin Mint Ice Cream

Serves 6

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Prep Time
10 min

Prep Time
10 min

  1. 1 (14 ounce) can sweetened condensed milk
  2. 1/3 cup chocolate syrup
  3. 1/2 teaspoon peppermint extract
  4. 1 sleeve (about 17) Thin Mint Cookies, crushed
  5. 2 cups heavy whipping cream
  1. In medium bowl, combine sweetened condensed milk, chocolate syrup, peppermint extract, and crushed cookies.
  2. In large bowl, beat heavy whipping cream until stiff. Gently fold milk mixture into cream until you see no more streaks.
  3. Pour gently into a 9X5 inch loaf pan (or any 2 quart container). If desired, sprinkle with more crushed cookies. Cover tightly with plastic wrap. Freeze for at least 6 hours. Serve directly from freezer.
  1. You can use Keebler Grasshopper Cookies if Thin Mint Girl Scout Cookie aren’t available.
  2. (This recipe is inspired by and adapted from the No-Churn Ice Cream recipe on Eagle Brand Sweetened Condensed Milk Cans.)
Frosting and a Smile

4 comments on Thin Mint Ice Cream (No Ice Cream Maker Required)

  1. CakePants
    April 19, 2015 at 5:38 pm (7 years ago)

    Wow, I think this one is my favorite Thin Mint recipe you’ve posted – a great way to end this year’s series! I’ve got some store-bought Thin Mint ice cream languishing in my freezer that doesn’t look even a quarter as good as yours…in fact, it’s been in the freezer for 3 weeks. No good ice cream should last 3 weeks in my house.

    • Laurie @ FrostingAndASmile
      April 19, 2015 at 7:50 pm (7 years ago)

      Thank you! Ice cream for three weeks?! I’d say it’s three days max around here.

  2. foodiestuntman
    April 19, 2015 at 8:08 pm (7 years ago)

    Nice to make your acquaintance! This ice cream looks delicious! If you have some time, try David Lebovitz’s procedure to make ice cream without a machine.

    • Laurie @ FrostingAndASmile
      April 19, 2015 at 9:33 pm (7 years ago)

      Hi! You too! I like Lebovitz’s method for days when I’ll be home and able to mix it so often.