Best 2 Thin Mint Chocolate Cake Pops Recipes

Indulge in a delightful journey of flavors with our Thin Mint Chocolate Cake Pops, a delectable treat that harmonizes the refreshing essence of mint with the richness of chocolate. These cake pops are meticulously crafted using a combination of crushed Thin Mint cookies, moist chocolate cake, and luscious cream cheese frosting, resulting in a symphony of textures and flavors that will tantalize your taste buds.

With our curated collection of recipes, you'll embark on a culinary adventure that caters to diverse preferences and dietary restrictions. Whether you're a gluten-free enthusiast, a vegan seeking plant-based alternatives, or simply a lover of classic indulgence, we have a recipe tailored to suit your needs. Embrace the guilt-free pleasure of our gluten-free and vegan Thin Mint Cake Pops, or revel in the decadent delight of our original recipe.

Each recipe is meticulously explained with step-by-step instructions, ensuring that even novice bakers can navigate the process seamlessly. From preparing the cake batter and frosting to molding and decorating the cake pops, we guide you through every step with precision and clarity.

As you embark on this culinary adventure, you'll discover the versatility of Thin Mint Chocolate Cake Pops. Whether you're hosting a festive gathering, preparing delectable treats for a bake sale, or simply seeking a sweet indulgence for yourself, these cake pops are the perfect choice.

So, gather your ingredients, don your apron, and let's embark on a delightful journey of flavors with our Thin Mint Chocolate Cake Pops.

Check out the recipes below so you can choose the best recipe for yourself!

THIN MINT ICE CREAM CAKE

Thin Mint Ice Cream Cake image

This minty cool dessert is made with everyone's favorite chocolate-mint Girl Scout cookie, so make sure to reserve two boxes for it, before they disappear. The cookies are used throughout: in the crust, mixed into the ice cream, decorating the sides and sprinkled on top.

Provided by Food Network Kitchen

Categories dessert

Time 2h30m

Yield 10 to 12 servings

Number Of Ingredients 6

Ingredients

Two 9-ounce boxes chocolate-mint cookies, such as Thin Mints®
2 tablespoons unsalted butter, melted
1/2 cup hot fudge sauce
One 48-ounce container mint chocolate chip ice cream, softened
2 cups heavy cream
2 tablespoons confectioners' sugar

Steps:

Line a 9-inch springform pan with plastic wrap with a 2-inch overhang.
Put one box of the cookies in a food processor and process until finely ground. Mix together the cookie crumbs and melted butter in a bowl until the butter is incorporated and the cookie crumbs are fully coated.
Spread the cookie crumb mixture on the bottom of the prepared pan; use your hands to pat the mixture down so it holds its shape and coats the entire bottom of the pan.
Warm the fudge sauce briefly so it's just pourable; set aside to cool slightly. Coarsely chop one sleeve of the remaining cookies.
Put the ice cream in a large bowl, add the chopped cookies and mix until the cookies are distributed throughout. Drizzle the hot fudge sauce on top and fold everything together so the chocolate forms a swirl throughout the ice cream.
Spread the ice cream mixture on top of the cookie crust. Fold the plastic wrap up over the top of the ice cream cake and place in the freezer for at least 2 hours and up to overnight.
Before serving, finely chop 2 of the remaining cookies; set aside. Press the remaining cookies flat-side in around the sides of the cake to surround it.
Combine the cream and confectioners' sugar in a large bowl and beat with an electric mixer until stiff peaks form. Top the ice cream cake with the whipped cream and sprinkle with the chopped cookies.

MINT CHOCOLATE CHIP ICE CREAM CAKE

Mint Chocolate Chip Ice Cream Cake image

With just a 9-by-13 pan, a spoon and four store-bought ingredients, you can make an ice cream cake that's creamy, crunchy and fudgy in every bite. It starts with crushed chocolate-mint cookies that are covered with mint chocolate chip ice cream. Next, it's topped with a layer of ice cream sandwiches, with their cakey cookies and vanilla ice cream. Follow that with more mint chip ice cream, and you've made a six-layer cake without breaking a sweat. Feel free to experiment here: Swap out the mint cookies for snickerdoodles, pretzels or broken waffle cones, and the mint-chip ice cream for coffee, peanut butter or strawberry ice cream - or any combination that sounds good to you. Slice the cake into pieces big or small, then drizzle them with hot fudge or Magic Shell. This cake serves a crowd, but you can halve the ingredients and build it in an 8-by-8-inch pan for a smaller group.

Provided by Ali Slagle

Categories cakes, ice creams and sorbets, dessert

Time 2h30m

Yield One 9-by-13-inch cake (15 to 18 servings)

Number Of Ingredients 4

Ingredients

2 cups coarsely crushed crisp chocolate-mint or chocolate cookies (about 10 ounces)
2 (1.5-quart) cartons or 6 pints mint chocolate chip ice cream
12 full-size rectangular ice cream sandwiches
Store-bought or homemade hot fudge sauce or Magic Shell, for serving

Steps:

Line a 9-by-13-inch pan with two layers of plastic wrap, leaving a few inches of overhang on all sides. Open all of the ice cream containers. Place one 1 1/2 quart (or 3 pints) on the counter and let soften until it resembles thick cake batter, 5 to 10 minutes; you'll use this ice cream first. Place the other containers in the refrigerator to soften while you build the first half of the cake. (Ice cream will reach the desired consistency in the refrigerator in 20 to 30 minutes.)
Scatter the crushed cookies in a thin, even layer across the bottom of the pan. Spoon the first softened container of ice cream over the cookies and spread into an even layer. Press down as you go to adhere the ice cream to the cookies. If at any point the ice cream is melting to liquid, pop the cake and ice cream in the freezer to firm to a spoonable consistency.
Place the pan in the freezer while you unwrap the sandwiches. Top the ice cream with a layer of ice cream sandwiches, cutting some as needed to fill the layer to the edges.
Spoon the remaining ice cream over the top and spread into an even layer. Cover with plastic wrap and freeze until firm, at least 2 hours or up to 1 week.
To serve, use the plastic overhang to remove the cake from the pan. Cut into squares or rectangles and serve with a drizzle of hot fudge or Magic Shell. If you're finding the cake too solid to cut, don't wait for it to soften: Warm your knife by running it under hot water and wiping it dry between cuts.

Tips:

To get the right consistency for the cake pops, make sure to chill the cake mixture and the frosting before rolling them into balls.
When dipping the cake pops into the melted chocolate, use a spoon to gently coat them, then tap off any excess chocolate.
To prevent the chocolate from hardening too quickly, keep the cake pops in a cool place while you're decorating them.
For a fun and festive touch, you can decorate the cake pops with sprinkles, nonpareils, or crushed candy canes.
If you want to make the cake pops ahead of time, you can store them in an airtight container in the refrigerator for up to 2 weeks.

Conclusion:

These Thin Mint Chocolate Cake Pops are a delicious and easy-to-make treat that is perfect for any occasion. With their rich chocolate flavor and refreshing mint filling, they're sure to be a hit with everyone who tries them. So next time you're looking for a fun and festive dessert, give these cake pops a try!