I used Thin Mint Cookies and Mint Chocolate Ice Cream to create this fun, frozen dessert! How many boxes of Girl Scout cookies did you buy this year? Mint Chocolate Ice Cream Dessert is sure to please the Thin Mint lovers in your family.
The top-selling Girl Scout cookie nationwide is the Thin Mint. If you have a box or two (or twenty) laying around, you can easily make this frosty, green ice cream dessert. Be sure to buy more than just one box, as they freeze well and can be taken out of the freezer as needed.
Why you’ll love this recipe for Mint Chocolate Ice Cream Dessert
Often times, it is so nice to have an easy dessert recipe that you know everyone is going to love. This creamy frozen dessert only takes 20 minutes to prepare and an hour in the freezer. It is fun for a weekend dessert, but can also be made for St. Patrick’s day due to its bright green color.
There are only 5 ingredients in this cold, minty dessert. If you don’t have Thin Mint cookies, you can easily substitute Oreo Chocolate Mint cookies. Crush them to make the delicious crust for this frosty treat. You’re going to love it as much as we do!
Mint Chocolate Ice Cream Dessert Recipe
What’s needed?
- 9 ounces Thin Mint Cookies (or 10-ounce package of Thin Mint Oreo cookies)
- 5 tablespoons butter, melted
- 1.5 quart Mint Chocolate Moose Tracks Ice Cream (or mint chocolate chip)
- 8 ounces Cool Whip
- 3 tablespoons chocolate syrup for garnish
How to make this Ice Cream Dessert?
Step-by-Step Instructions:
- Put the Thin Mint cookies in the food processor and pulse until they are crumbs. Continue to pulse while adding a stream of melted butter. The crumb mixture will look a bit like mud.
- Pour the crumb mixture into an 8×8-inch baking pan. Using a spatula or your fingers, press the crumbs down firmly and evenly to form a crust.
- Remove the mint chocolate ice cream from the freezer and allow to thaw for about 5 minutes. Using an ice cream scoop, put scoops of soft ice cream on top of the crust. Use a spoon to spread the ice cream evenly over the crust. Cover and freeze the dessert for 1 hour.
- Add the Cool Whip to the top of the ice cream layer. Spread it evenly across the top. Cover and freeze until you are ready to serve. Cut the dessert into squares using a metal spatula, so you can cut through the crust. Recipe makes 9 servings.
I served Mint Chocolate Ice Cream Dessert with a drizzle of chocolate syrup over the top. The chocolate lovers in your family will go crazy for this one, enjoy and remember to thank a girl scout!
Variations to Mint Chocolate Ice Cream Dessert
Change things up by using a different flavor of ice cream in this frozen dessert. Be sure to select a flavor that goes well with the thin mint crust, like vanilla, chocolate, chocolate chip or strawberry.
More Frozen Dessert Recipes
- Frozen Peach Pie
- Homemade Strawberry Ice Cream
- Peach Melba Ice Cream Pie
- Butterscotch Toffee Sandwich Cookies
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Mint Chocolate Ice Cream Dessert
Ingredients
- 9 ounces Thin Mint Cookies, or 10-ounce package of Thin Mint Oreo cookies
- 5 tablespoons butter, melted
- 1.5 quarts Mint Chocolate Moose Tracks ice cream, or mint chocolate chip
- 8 ounces Cool Whip
- 3 tablespoons chocolate syrup , for garnish
Instructions
- Put the cookies in the food processor and pulse until they are crumbs. Continue to pulse while adding a stream of melted butter. The crumb mixture will look a bit like mud.
- Pour the crumb mixture into an 8×8-inch baking pan. Using a spatula or your fingers, press the crumbs down firmly and evenly to form a crust.
- Remove the mint chocolate ice cream from the freezer and allow to thaw for about 5 minutes. Using an ice cream scoop, put scoops of ice cream on top of the crust. Use a spoon to spread the ice cream evenly over the crust. Cover and freeze the dessert for 1 hour.
- Add the Cool Whip to the top of the ice cream layer. Spread it evenly across the top. Cover and freeze until you are ready to serve. Cut the dessert into squares using a metal spatula, so you can cut through the crust. You will get 9 servings.
- Serve the dessert with a drizzle of chocolate syrup to garnish.
Equipment
- 1 8×8-inch baking dish
