Chocolate Thin Mint Ice Cream Recipe
This chocolate thin mint ice cream features chunks of crispy thin mints in every bite of a smooth and creamy homemade chocolate ice cream base.
Servings: 8
Calories: 673kcal
Ingredients
- 2 cups heavy cream
- 14 ounce can sweetened condensed milk
- 1 teaspoon vanilla extract
- ¼ cup cocoa powder
- 2 cups crushed thin mints
Instructions
- In a large mixing bowl, use an electric hand mixer to whip the cream for 3-5 minutes on high speed or until it reaches stiff peaks. You can also use a stand mixer.
- Once the cream begins to reach stiff peaks, add the condensed milk, vanilla, and cocoa powder. Start mixing the ingredients together on a low speed and gradually work your way up to a high speed until the cocoa powder is fully incorporated.
- Gently fold in the crushed thin mint cookies and then transfer your ice cream mixture to a 9x5 inch loaf pan. Cover the pan with plastic wrap and place it in the freezer for at least 6 hours or until the center of the ice cream is set.
- Serve and enjoy!
Notes
It is important to start incorporating your condensed milk and cocoa powder at a low speed so it doesn't spray everywhere and knock too much air out of the whipped cream.
Store the ice cream in an airtight container for up to 2 months to prevent freezer burn.
Nutrition
Calories: 673kcal | Carbohydrates: 68g | Protein: 9g | Fat: 42g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Cholesterol: 84mg | Sodium: 288mg | Potassium: 334mg | Fiber: 2g | Sugar: 42g | Vitamin A: 1058IU | Vitamin C: 2mg | Calcium: 191mg | Iron: 2mg