I came up with this combo in real “aah-ha” fashion rummaging around the mint jungle in my veg patch one day. I’ve had a chocolate mint explosion in my herb beds for years which I’m quite happy about as I just love making copious amounts of tea with it. But it was only after having kids that it dawned on me to use it in ice cream and ice lollies.
Choc-Mint Ice Cream
2 cups fresh mint leaves (ideally the chocolate mint leaf variety for that extra chocolatey kick)
3 Tbl cocoa powder
3 tsp honey
2 cups full cream milk (or coconut milk for a dairy alternative)
– Blend all ingredients together in a blender until smooth
– Pour mixture into re-usable ice lolly moulds and freeze for 3-4 hours or ideally overnight