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mint ice cream bars with chocolate fudge sauce

Thin Mint Ice Cream Bars

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!
Prep Time 10 mins


  • 1 cup heavy cream
  • 1/2 can sweetened condensed milk 7 oz
  • 1/4 tsp mint extract

Cookie Crust

  • 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


Cookie Crust

  • 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 8x8 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 8x8 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!

Fudge Sauce

  • 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.


Homemade Fudge Sauce from Pioneer Woman
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