1 Place the mint in a pestle and mortar, gently pound to release colour and flavour. Place the cream in a large bowl, add the pounded mint, with all the oil and juices. Allow to stand for 30 minutes, strain the cream through a sieve into a large bowl and add the peppermint essence. Stir to combine.
2 Whip the cream until firm, set aside. Place the condensed milk in a bowl. Add the cream, food colouring and choc chips to the condensed milk and stir well to combine.
3 Pour into a container and freeze for 4 to 6 hours.
Text and image: Fairlady