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Chef Sipho’s mint ice-cream bombs

Chef Sipho’s mint ice-cream bombs

Double the flavour, double the goodness.

  • Serves 12
  • More than 2 hours



  1. Scoop ice cream into balls and place on a baking tray lined with baking paper.
  2. Freeze for at least 30 minutes or until firm.
  3. Stir melted chocolate and coconut oil together until smooth.
  4. Dip ice-cream balls into chocolate mixture briefly, using a fork.
  5. Place on the lined baking tray and sprinkle with crushed peppermint crisp.
  6. Return to the freezer for 30 minutes, or until the chocolate has set, and serve.
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