Chocolate Thin Mint Ice Cream

Chocolate ice cream is always a safe choice in my household. In fact, I’ve learned that it’s a safe choice in just about everyone’s house.

Ever since my first batch of lavender ice cream, I’ve been actively seeking out excuses to make it again. It’s not uncommon for me to volunteer to bring dessert when people invite me over to dinner. My friends think I’m being kind but in reality, I just want an excuse to make ice cream.

Not everyone is as obsessed with lavender as I am (shocking right?) so I try to bring an alternative ice cream for the less adventurous dinner guests. A few weeks ago, that alternative was a batch of creamy chocolate ice cream.

Last month, I added chopped up Thin Mint cookies to a batch of chocolate chip cookie bar and LOVED IT. I had one roll of cookies leftover so I knew I had to up my game. What better way to say goodbye to my last box of Girl Scout cookies than to mix them into a batch of smooth dark chocolate ice cream? I can’t think of one either.

This ice cream recipe calls for dutch process cocoa powder rather than natural cocoa powder, which I normally use. While it is generally safer to stick with the type of cocoa powder that a recipe calls for, ice cream making is far more forgiving than regular baking. Dutch process is darker and has a more intense chocolate flavor but at the end of the day, if you aren’t baking something that involves leaveners, alternating dutch process for natural cocoa won’t affect the texture. So, if you don’t have dutch process on hand, go ahead and use natural cocoa powder in your own chocolate ice cream recipe. If you are interested in learning more about the science behind the difference, Serious Eats has you covered.

Ingredients

  • 2 Cups heavy cream
  • 1 Cup milk
  • 5 Large egg yolks
  • ¾ Cups granulated sugar
  • ¼ Cup dutch process cocoa powder
  • 1 Cup Thin Mint cookies, roughly chopped

Recipe

  • Heat milk and cream over medium high heat until simmering
  • Whisk egg yolks and sugar in a large bowl
  • Once heated, temper milk mixture into eggs
  • Mix in cocoa powder
  • Refrigerate until cool (about 8 hours)
  • Once cool, churn according to manufacturer’s instructions
  • When there are 5 minutes left, mix in Thin Mint cookies