Dark choc mint ice-cream slice

Choc mint sings Christmas to us, and this dark choc mint ice-cream slice is a fresh take on the classic flavour combo! It’s vegan friendly, lower carb and super low in sugar so it’s sure to be a hit!

MAKES: 20 serves


You will need

1 x Noshu 98% Sugar Free Choc Chip Cookie Mix
1 x Noshu 98% Sugar Free Vanilla Velvet Cake Mix
1 x pack Noshu 97% Sugar Free Dark Choc Baking Chips
Rectangular slice pan

For the base

300 g Noshu 98% Sugar Free Choc Chip Cookie Mix
2 tbsp cocoa powder
75 g coconut oil, melted
1 1/4 tbsp water

For the mint ice-cream layer

70 g Noshu Vanilla Frosting Mix
400 g coconut cream (chilled in the fridge overnight)
20 g coconut oil, melted and cooled
20- 30 drops mint essence/ extract (depending on your flavour preference)

For the dark choc ganache layer

150 g Noshu 97% Sugar Free Dark Choc Baking Chips
120 g coconut cream
2 tsp vanilla essence
Pinch of salt



Grease and line your slice tin with baking paper.


To make the base, place your cookie mix, cocoa powder, coconut oil and water in a medium bowl and mix with a fork until combined. Use your hands to then work the mixture together to form a rough dough. Transfer the dough to your prepared slice pan and press down with your fingers firmly to cover the base. Cover with cling wrap and refrigerate while you make the mint ice-cream filling.


For the mint ice-cream filling, whip together your chilled coconut cream, frosting mix, coconut oil and mint essence with an electric mixer on medium speed until thick and fluffy. Spread the filling evenly over your cookie base and freeze for at least 4 hours.


To make the dark choc ganache layer, place your dark choc chips, coconut cream, vanilla essence and salt in a small microwave safe bowl. Melt in the microwave on low heat in 20 second increments, stirring in between, until completely melted and smooth. Pour this over your mint ice-cream layer, spreading quickly with a palette knife or spatula to coat the top. Cover with cling film (avoiding touching the ganache) and refrigerate to set fully for at least 4 hours or overnight.



Allow the slice to sit out of the freezer for 5 minutes before cutting with a sharp knife. Serve immediately and enjoy!



Store in an airtight container in the freezer for up to 4 weeks.

Thank you to Williams Sonoma for the beautiful utensils.

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