Choc-Mint Ice Cream

Choc-Mint Ice Cream

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.

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Photo credit: Sophie Smith Photography

Choc-Mint Ice Cream

Ingredients:

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)

Method:

– 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

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