• In a blender, add the mint to the heavy whipping cream (from the ice cream base recipe) and blend thoroughly, allow the mixture to sit for a few hours in the refrigerator. Strain the mint from the cream and add the mint extract if the flavor isn't punchy enough for you, then proceed as instructed with the No-churn ice cream instructions.
• Stir in the grated bittersweet chocolate just before freezing.

Chocolate Sauce

• Heat the heavy cream in a small saucepan over medium heat until steaming and bubbling around the edges. Place the chocolate in a small bowl and pour the hot cream over it. Add the corn syrup. Wait 5 minutes, then stir until smooth and glossy. Stir occasionally until it has cooled to a good spreading consistency.
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