Thin Mint Ice Cream Cake
A delicious thin mint ice cream cake with layers of homemade no-churn mint ice cream, girl scout cookie crust, and hot fudge sauce. This mint ice cream cake is so easy to make!Jump to Recipe
The Easiest Homemade Ice Cream Cake!
I’ve shared several easy homemade ice creams that require no churn and only a few simple ingredients! They always seem to be the most popular summer recipes because this ice cream recipe can be used with any flavors and yields a silky ice cream texture without the fuss!
Our Key Lime Ice Cream Cake hits all the fav spring and summer notes, it’s no wonder that this recipe is the most popular on the blog. Or the Blackberry Cheesecake Ice Cream Pie is so delicious and will remind you of a no bake cheesecake pie!
This thin mint ice cream cake is the perfect solution for all you ice cream lovers and Girl Scout Cookie lovers! It starts with a Thin Mint Cookie Crust and layered with a no churn homemade mint ice cream using only 3 ingredients. Nothing beats the ease of making homemade ice cream cake!
Ingredients in this Thin Mint Ice Cream Cake
- Thin Mint Girl Scout Cookies: These cookies really add a delicious mint flavor to the layered ice cream cake but any chocolate cookie such as a chocolate wafer or Oreo will work great too! Girl Scout Cookies are only in season for a short period of time, after all.
- Butter: a small amount of butter is used to bind the crushed cookies and make a delicious, no bake crust!
- Heavy Cream: This is used as the base for the homemade ice cream
- Sweetened Condensed Milk: Adds sweetness to the whipped cream and is an essential ingredient for accomplishing silky textured no churn ice cream.
- Mint Extract: A little goes a long way. We start with 1/4 teaspoon of mint extract to not overpower the dessert. If you aren’t using Thin Mint Cookies, add an additional 1/4 teaspoon for a total of 1/2 teaspoon of mint extract.
- Homemade Hot Fudge Sauce: This can easily be substituted with store bought hot fudge sauce but we used this recipe by Pioneer Woman and it’s honestly so easy to make, takes less than 5 minutes and it’s so delicious that I don’t think I can ever use store bought sauce ever again.
Thin Mint Ice Cream Cake Tips
- Allow butter to slightly cool: before combining with the crushed thin mint cookies. This will help prevent a greasy crust.
- Try using a different chocolate cookie for the crust: Any chocolate wafer cookie or Oreos will work great if you can’t get your hands on Thin Mint Girl Scout Cookies. If you are using an alternative chocolate cookie for the crust, make sure to add an additional 1/4 teaspoon of mint extract to the heavy whipping cream when making the ice cream!
- Allow the layers to firm up before adding the hot fudge sauce: Otherwise the hot fudge will just fall into the soft ice cream and you won’t see those layers of fudge and ice cream. I wish that I had added a thicker layer of hot fudge, so the more the better. In my humble opinion.
- Line the baking pan with parchment paper: But leave a slight overhand to easily remove the ice cream cake from the pan and cut into squares
- Allow the ice cream cake to sit at room temperature for 5 minutes before cutting: Or run your knife under warm water to help cut and serve. The crust can be tricky to cut when its straight out of the freezer.
More No-Churn Ice Cream Desserts:
Thin Mint Ice Cream Bars
- 1 cup heavy cream
- 1/2 can sweetened condensed milk 7 oz
- 1/4 tsp mint extract
- 28 Thin Mint Girl Scout Cookies (2 packets) or sub with chocolate wafer cookie
- 4-5 tbl unsalted butter melted
Homemade Fudge Sauce
- 1/2 cup granulated sugar
- 1/2 cup heavy cream
- 1/2 cup cocoa powder
- 1/2 stick unsalted butter cut into pieces
- In a food processor, grind the thin mint cookies into a crumble. Or using a ziplock back and rolling pin, crush the cookies.
- Melt the butter and pour 4 tbl into the food processor while on low speed. Or you can mix by hand in a medium bowl. The mixture will be coarse. Add an additional 1 tbl of melted butter if the crumbs feel too dry and aren't sticking together.
- Line an 8×8 baking pan with parchment paper and evenly press the cookie crumble into the bottom of the pan. Using fingers, firmly press the cookie into a tight crust. Set in the freezer while making the ice cream layer.
Mint Ice Cream
- In a stand mixer with the whisk attachment or hand held mixer on medium speed- beat the heavy whipping cream until medium peaks form.
- Fold in the sweetened condensed milk and mint extract.
- Evenly distribute 1/2 of the whipped cream in the 8×8 baking pan and place in the freezer for 45 minutes or until firm enough to add the fudge sauce. Meanwhile, make the homemade fudge sauce.
- Once the first layer is firmed up, spread a layer of the cooled fudge sauce across the top of the ice cream. Followed by adding the remainder of the whipped cream mixture. Add baking pan back to the freezer for 8-12 hours before serving. Optional to add cookie crumbs on top or more fudge!
- Combine heavy cream, butter, cocoa powder, and sugar into a saucepan on medium heat. Whisk to combine until warm and butter is fully melted. Transfer to a heat proof jar and allow to cool before adding to the ice cream mixture. Sauce will thicken as it cools.