Sugared Mint Decorations: Brush the mint leaves with a light coating of egg white, dust in the sugar, and place onto baking parchment. Leave them to dry for a few hours.

Ice Cream: Combine the yogurt with the condensed milk in a bowl and flavour with the peppermint extract; all extracts will vary in strength so you will need to taste whether this is enough. If you would like stir in a few drops of food colouring.

Pour the mixture into the rectangular dish and place into the freezer for 3-4 hours or until solid.

Cut the frozen yogurt into squares and blend in a food processor until smooth.

Stir in the chocolate chips with the cookie pieces. Decant the mixture into the ramekins and place back into the freezer for 1-2 hours until firm. Note-Remove the ramekins from the freezer and allow to stand for 5 minutes before serving. If the ice cream has been frozen for longer it will require more standing time to soften.

To serve decorate the ice cream with the sugared mint leaves. Alternatively serve scooped into ice cream cones or with a chocolate dessert.

Cook's Notes

Choose an authentic full fat thick Greek yogurt like Total/Fage, lower fat Greek style yogurts will produce a less creamy finish and result in a more acidic taste.

If you do not have a food processor stir the ice cream 2-3 times throughout the freezing process to break down the ice crystals as they form. The condensed milk in the recipe reduces the formation of the ice crystals, which means the ice cream does not need to be stirred as frequently.

If you have an ice cream maker continue as per manufacturer’s instructions from stage 2 and stir in the crushed cookies towards the end of freezing.

For a variation try stirring in some crushed boiled mint candies or rock in place of the cookies for an extra minty taste.