If you love all mint flavor desserts, this recipe is for you. Grab those Thin Mint cookies out from the freezer (if you haven’t eaten them all yet) and grab a tub of your favorite Thin Mint chocolate chip cookie dough, because we have an easy, delicious project that will take you no time to make.
Make a cookie ice cream sandwich, dip it in chocolate, and then all you have to do is wait for the freezer to do its thing. It couldn’t be easier! Once your creations are frozen, add another drizzle and enjoy your Thin Mint cookie lollipops. Serve them at a party, or consume them all in one sitting — either way, you can’t go wrong. Watch the video below for the complete recipe.
Thin Mint Ice Cream Lollipops
Serves 16 (serving size: 1 pop)
Active 35 min. Total 3 hours, 40 min.
32 Thin Mint cookies (from 1 box)
1 cup mint chocolate chip ice cream
16 (6-in.) lollipop sticks
1 1/2 cups green candy coating disks (such as Wilton Candy Melts)
1/4 cup coconut oil, divided
2 (7.25 oz.) bottles chocolate magic shell (such as Smucker’s)
1 (6-inch) Styrofoam cake decorating round
1/2 cup white candy coating disks (such as Wilton Candy Melts)
1. Line 2 baking sheets with parchment paper. Place 8 cookies on each baking sheet, and spoon 1 tablespoon of the ice cream onto each of the 16 cookies. Top with remaining 16 cookies, pressing slightly to make ice cream sandwiches. Insert a lollipop stick into ice cream of each sandwich until stick reaches center of cookie. Place baking sheets with ice cream sandwich lollipops in freezer. Freeze until completely solid, at least 2 hours.
2. Combine green candy melts and 3 tablespoons of the coconut oil in a glass measuring cup. Microwave until melted, stirring every 30 seconds, about 90 seconds total. Let cool slightly, about 5 minutes, stirring occasionally. Pour about 1/3 cup of the green candy mixture into a separate glass; reserve. Pour chocolate magic shell into a bowl.
3. Remove 1 baking sheet of frozen cookies from freezer. Working quickly, dip lollipops in green candy mixture or chocolate magic shell, turning to allow excess to drip off cookie. Stick lollipops into Styrofoam cake round, and place into refrigerator. Chill until coating is set, about 5 minutes. Place lollipops on parchment lined baking sheet, and return to freezer until completely frozen, about 1 hour. Repeat with remaining frozen cookies, melted chocolate, and candy melts. If melted coatings start to firm up, microwave for 30 seconds to loosen.
4. Combine white candy melts and remaining 1 tablespoon coconut oil in a small microwavable bowl. Microwave at HIGH, stirring every 30 seconds, until melted, about 90 seconds. Let cool slightly, about 5 minutes, stirring occasionally. Transfer into a small ziplock plastic bag, and cut a small snip in 1 corner. Pour reserved melted green mixture into a second small ziplock plastic bag, and cut a small snip in 1 corner. Remove lollipops from freezer. Drizzle green melts over chocolate-dipped lollipops. Drizzle white chocolate over green-dipped lollipops. Return to freezer until set, about 10 minutes. Keep frozen until ready to serve.