overhead view of a parchment-lined pan filled with Funfetti & Thin Mint Cookie Ice Cream nestled in a large square pan filled with ice cubes two scoops of ice cream rest at the bottom of the pan along with the ice cream scoop

Funfetti & Thin Mint Cookie Ice Cream

  • Author: Heidi Clark~Yums & Kisses
  • Prep Time: 2 minutes
  • Cook Time: 5 minutes
  • Total Time: 6+ hours or overnight
  • Yield: 10- 1/3 cup servings 1x
  • Diet: Vegetarian


Beat the heat and cool down with scoops of Funfetti & Thin Mint Cookie Ice Cream!  A refreshing mint ice cream filled with colorful confetti sprinkles and Thin Mint cookies!! 



2 1/2 cups heavy cream

1/2 cup whole milk

1/8 tsp kosher salt

3/4 cup granulated sugar

2 Tbsp light corn syrup

1 tsp vanilla extract

1 1/2 tsp peppermint flavor

3 Tbsp confetti sprinkles, plus more for garnishing

16 thin mint cookies, broken into small pieces and frozen


Line a cookie sheet with parchment.  Place the broken cookie pieces on the tray and place in the freezer for several hours.

Combine the cream, milk, sugar, kosher salt, sugar and corn syrup in a medium saucepan.  Whisk to combine.  Place the pan over medium heat and warm about 5-7 minutes until the sugar dissolves.  Whisk the mixture frequently.  Do not let the mixture come to a boil.  Remove pan from heat and whisk in the vanilla extract and peppermint flavor.  Pour mixture into a 4 cup glass measuring cup and let cool to room temperature.  Cover and place in the refrigerator to chill several hours or overnight.  The ice cream base needs to be super cold to churn properly.

Line a metal loaf pan with parchment paper.  Crinkle the parchment into a ball and unfurl it.  Crinkling it makes it easier to fit into the pan.

Whisk the chilled ice cream base before adding it to the ice cream maker.  The extracts and fat from the cream need to distribute before churning.

Churn the ice cream base according to directions provided by the brand of ice cream machine you own.  When the machine begins to struggle to churn the ice cream dump the ice cream into a large mixing bowl.  Fold in the sprinkles and frozen cookie pieces. The ice cream does melt a little when folding the cookies and sprinkles into it. Don’t worry.  The frozen ice cream is going to be delicious!     

 Dump the ice cream into the parchment-lined pan. 

Place the ice cream into the freezer until it is frozen.

Scoop and enjoy!!



Do not substitute low-fat milk for the whole milk.  The finished ice cream will be icy.

Freezing the broken cookie pieces prevents them from disintegrating during the folding process.

I always fold the cookies and sprinkles into the ice cream by hand.  I find the addition of cookies or candy to ice cream makes it want to climb out of the canister and make a  mess.


  • Category: Ice Cream
  • Method: Churned
  • Cuisine: American

Keywords: ice cream mint sprinkles