Try this Thin Mint Ice Cream recipe, or contribute your own.
Suggest a better descriptionCombine cream and 1 cup white sugar in sauce pan and bring to simmer. Add 1/4 cup crushed cookies. Whisk 3 eggs and 1/4 cup sugar. Drizzle 1/2 cup cream mixture and add to cream. Cook on low. Simmer 10-15 minutes. Remove from heat then strain. Stir in milk, mint extract, and salt. Refrigerate overnight. Freeze in machine but all chopped cookies during last 3-5 minutes.
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Serving Size: 1 Serving (1523g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2010 | ||
Calories from Fat: 1278 (64%) | ||
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Amt Per Serving | % DV | |
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Total Fat 142g | 189 % | |
Saturated Fat 88.9g | 444 % | |
Monounsaturated Fat 39.6g | ||
Polyunsanturated Fat 5.3g | ||
Cholesterol 453.5mg | 140 % | |
Sodium 28810.5mg | 993 % | |
Potassium 1162.7mg | 31 % | |
Total Carbohydrate 169.6g | 50 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 169.6g | ||
Protein 25.6g | 37 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2010
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