This ice cream has the perfect real mint flavour – no essence needed! We added a tiny drop of green food colouring to enhance the subtle natural green flavour. 

 Makes about 3L 

Ingredients 

 For the mint ice cream: 

30g mint, leaves picked
4 cups whipping cream
300g dark chocolate, melted
1 tsp cocoa
2 cans (385g each) condensed milk
A drop of green food colouring (optional) 

For the hot fudge sauce: 

300g dark chocolate, chopped
160g milk chocolate, chopped
2 Tbsp cocoa
1 large can (410g) evaporated milk
2 tsp vanilla essence
⅓ cup (80g) salted butter
1 tsp flaky salt 

Method 

1. Place a 3L freezer-safe dish or tin in the freezer (we used a 23x23cm baking tin). 
2. Wash mint leaves thoroughly under cold water, then pat dry using a dishcloth.  
3. Use the back of a wooden spoon to bruise mint leaves; this helps release flavour. (Alternatively, tear or chop them roughly.)  
4. Add cream and leaves to a pot over medium heat.  
5. Once the cream is scalding (steaming but not simmering), remove from heat. Stir a few times to encourage infusion. Set cream aside for 20 minutes to infuse, then place in the fridge for 1 hour, or until cold enough to whip.  
6. Melt the dark chocolate until smooth, then pour onto a baking tray lined with paper.  
7. Use a spatula to spread into a thin, even layer, then sprinkle over the sea salt. Set aside to harden completely (or place in the fridge to speed this up).  
8. Peel baking paper from chocolate and chop into fine chunks.  
9. Sieve leaves out of the cream and discard.  
10. Add cream to the bowl of a stand mixer and whip until stiff peaks form.  
11. Slowly fold through the condensed milk and a tiny drop of food colouring (if using).  
12. Pour ice cream into a cold tin.  
13. Sprinkle in ¾ of the chocolate and fold through to disperse towards the middle and bottom of the tin. Sprinkle remaining chocolate over the top.  
14. Cover entire tray with clingwrap and freeze overnight.  
15. For the fudge sauce, add all ingredients to a small pot over medium-low heat and stir to melt together.  
16. Heat while stirring, for 10-12 minutes, or until the sauce has darkened and thickened (the sauce should never bubble, only steam). Make sure to keep stirring to avoid burning the bottom of the pan.  
17. Remove from the heat and pour into a heatproof jar. Stir through the salt.  
18. Cover the surface of the sauce with clingwrap and set aside to cool for 1 hour before transferring to the fridge. Serve hot sauce over ice cream scoops.  

Cooks’ Note  

Melting the chocolate makes thinner, crunchier pieces that can easily be eaten. If you prefer larger chunks of chocolate, simply chop the slabs – don’t melt them first. 

Recipe & Styling: Sjaan Van der Ploeg
Photography: Donna Lewis