These Thin Mint Ice Cream Cupcakes are a great reason to stock up on Thin Mints. There’s a Thin Mint cookie crust, no-churn Thin Mint ice cream filling, and fresh whipped cream on top.

These Thin Mint Ice Cream Cupcakes were ideal for a hot weekend. Let us dissect it. The crust is Thin Mint, the ice cream is no-churn Thin Mint, and it is topped with fresh whipped cream and another Thin Mint. There are never enough Thin Mints.

What is your favorite way to eat Thin Mints? I like my frozen foods. It makes them last a little longer in my home since I eat a whole sleeve in one sitting. Mint chocolate pastries, you see, will always be number one in my heart. So every year, I make a point of eating Thin Mint cookies.

It’s OK if you don’t have access to Girl Scout Cookies. Keebler Grasshopper Cookies may be used. They are not identical, but they will suffice. These ice cream cupcakes are topped with small mint chocolate chip cookies.

You can either build a crust out of Thin Mint Cookies or just place a cookie in the bottom of the cupcake liner for these ice cream cupcakes. I used Waxed Polka Dot Nut Cups from Pick Your Plum, but they are also available on Amazon. These are amazing because the edges properly peel away from the ice cream. However, regular cupcake liners may also be used!

Sweetened condensed milk and Cool Whip are combined to make the no-churn ice cream filling. All you have to do is combine them and then add any filling you desire. I mixed in some crushed Thin Mints (because you can never have too much Thin Mints). I just smashed the cookies with a rolling pin in a Ziploc bag. Nothing out of the ordinary. The batter was then divided among the cups.

I used homemade whipped cream to top these cupcakes, but Cool Whip would work just as well. I piped using an Ateco #856 piping tip. This is my favorite trick! Because I have 20 pastry bags at home, the whipped cream readily fills them.

After I finished piping the whipped cream, I layered another Thin Mint on top and placed them in the freezer. These need to be frozen for a few hours. What I enjoy about no-churn ice cream is that it doesn’t harden. So you can take them out of the freezer and eat them straight away. It’s also a fantastic reason to consume extra Thin Mints.


Thin Mint Ice Cream Cupcakes

  • Author:LEE
  • Prep Time:4 hours 30 mins
  • Total Time:4 hours 30 minutes
  • Yield:12 Cupcakes


These Thin Mint Ice Cream Cupcakes are a great reason to stock up on Thin Mints. There’s a Thin Mint cookie crust, no-churn Thin Mint ice cream filling, and fresh whipped cream on top.


  • 12 Cupcake liners
  • 3 sleeves of Thin Mint Cookies
  • 1 can Sweetened condensed milk (14oz)
  • 1 (8oz) Cool Whip
  • 1 C Heavy whipping cream
  • c Powdered sugar


  1. Line a cupcake pan with baking cups. Thaw the Cool Whip.
  2. 12 Thin Mints should be removed from the packet. Place a Thin Mint in the bottom of each liner.
  3. Set aside 12 Thin Mints for the garnish. All leftover Thin Mint cookies should be crushed. Place the cookies in a large Ziploc bag and gently smash them with a rolling pin.
  4. Combine sweetened condensed milk and Cool Whip in a mixing basin. Mix until well blended. Mix in the crushed Thin Mints until well combined.
  5. Divide the ice cream filling among the cupcake liners. Place in the freezer.
  6. Whip heavy cream for several minutes on medium-high speed until it is frothy.
  7. Mix in the powdered sugar on medium high until stiff peaks form. Remove the frozen ice cream cupcakes from the freezer and top with whipped cream.
  8. Add another Thin Mint Cookie on top. 4-6 hours in the freezer.


Freezing is included in the prep time. If you don’t have Thin Mints, try Keebler Grasshopper cookies instead.

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