Double Chocolate Thin Mint Ice Cream (Dairy-Free)

There are few things that I enjoy more than curling up on the couch after a long day to watch a show with Ryan while enjoying a bowl of ice cream. Chocolate ice cream. Maybe double chocolate. Actually, imagine throwing in some thin mints in there for good measure. That's right – a Double Chocolate Thin Mint Ice Cream that also happens to be gluten and dairy-free!

Since it's Girl Scout cookie season, I have found myself craving all of the old classics. My gluten-free “Mint Slims” can be found in Eat What You Love, and it's one of my favorite cookie recipes of all-time. As usual, when I made a batch of these cookies a few weeks ago, they were devoured within days. I handed a few out to my parents and Ryan's parents, but I'd say Ryan was the culprit for most of them disappearing. I knew I wanted to make this ice cream, so I purposefully hid five of the cookies in the freezer and told him they were off limits!

Chocolate covered cookies on a white surface white bowl of double chocolate thin mint ice cream on a white surface. Thin mint cookies and additional ice cream filled bowls in background

My version of “Mint Slims” makes a crisp chocolate cookie that's coated by a silky mint chocolate mixture. I can easily eat that mixture by the spoonful! That's where the inspiration for this ice cream really came from. While spooning the glaze onto the cookies I imagined it as a velvety mint chocolate swirl through ice cream. If you've tried my Double Chocolate Ice Cream with Peanut Butter Swirl, then you know the kind of swirl that I'm referring to. Except that it's mint fudge instead of peanut butter!

Our family, Asher most of all, loves the Mint Chip Ice Cream in Against All Grain. The bold flavor of mint embedded with chunky chocolate chips makes the best ice cream. It has always been my dad and my favorite from my first cookbook. This Double Chocolate Thin Mint Ice Cream is a major upgrade to that one. A deep dark chocolate base holds together crispy cookies and ribbons of thick mint fudge swirl. I can't force you to try this recipe, but I can tell you that it's likely to be your new favorite paleo ice cream. It is mine!

Up close picture of chocolate ice cream in white bowl with a spoon. Bowl is on a white surface

You can use any cookie that you'd like for this recipe if you don't have time or resources to make Thin Mints from scratch. To achieve the creamy consistency and smooth ice cream texture, an ice cream machine is necessary. I bought this one recently and really enjoy it! If you need a scoop, these are my go-to!

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Double Chocolate Thin Mint Ice Cream (Dairy-Free)



Cuisine: American

Category: Dessert

PREP TIME: 15 mins

COOK TIME: 10 mins TOTAL TIME: 25 mins



*any gluten-free cookies will work)


  1. Warm the coconut milk and coconut cream over medium heat for 2-3 minutes, then whisk in the cocoa powder, maple syrup, sea salt, and coconut oil. Continue heating and whisking for another minute until the cocoa powder is well incorporated. Make sure the mixture doesn’t boil.
  2. Whisk the egg yolks in a large, heat-proof bowl. Slowly pour half of the heated milk mixture into the eggs, whisking constantly. Pour the tempered egg mixture back into the pot and heat over medium heat for 3 to 5 minutes, stirring constantly, until the mixture will coat the back of a spoon. Turn the heat off and add the chopped unsweetened chocolate. Stir to incorporate.
  3. Fill a large bowl with ice water and place the egg yolk bowl directly on top of the ice bath. Pour the hot chocolate mixture into the top bowl and stir constantly for 5 to 7 minutes, until the mixture has cooled completely.
  4. Stir in the peppermint extract. Freeze the chilled ice cream mixture in an ice cream maker according to the manufacturer’s instructions.
  5. While the ice cream is processing, mix together the chocolate swirl ingredients in a bowl set over a pot of water, creating a double boiler. Heat and stir frequently until melted.
  6. During the last 5 minutes, once the ice cream has started to firm up, drizzle in the chocolate swirl mixture and add the chopped cookies.
  7. You can eat the ice cream at this stage if you’d like, but it will be more of a soft serve consistency. Otherwise, transfer ice cream to a loaf pan, and level the top. Place a sheet of plastic wrap directly on the surface of the ice cream so freezer burn doesn’t occur. Place in the freezer until firm, at least 6 hours.
  8. To serve at a later time, let thaw at room temperature for 20 minutes before scooping.

Keywords: dairy free, dessert, gluten free, nut free, paleo, vegetarian, chocolate, ice cream, homemade

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