Infusion avoids a mouthful of leaves

Mint can be blended directly into a drink, but infusing it gives a smoother chocolate shake without green fragments. A small amount of warm liquid extracts its aroma, while straining removes the leaves before the frozen dessert is added. The cooling time is included in the total time.

Keep the liquid below a vigorous boil and do not leave mint steeping indefinitely. Five minutes gives a restrained starting point; a very strong mint may need less. This is a fresh-leaf flavour rather than the intense peppermint flavour of a confectionery extract.

Cool the cocoa base fully

Warm cocoa liquid would melt the ice cream as soon as it enters the jug. Let the small infusion cool, then chill it before blending. Do not put warm liquid in a sealed personal blender unless the manufacturer specifically allows it. The intended final drink is cold and softly thick, not a warm chocolate drink with melted dessert.

Chocolate ice cream is not automatically dairy-free even when coconut appears elsewhere in the recipe. Check the full ingredient and allergen information, and use a product suitable for the people being served. Cocoa adds a little bitterness, which is why maple syrup is optional. Taste first: some frozen desserts are already sweet enough to balance it.

What you'll need

180 ml unsweetened coconut drink
120 g dairy-free chocolate ice cream
2 tsp unsweetened cocoa powder
5 small fresh mint leaves
1 tsp maple syrup, optional

Let's make it

Warm 60 ml of the coconut drink gently in a small pan until steaming but not boiling. Remove from the heat and stir in cocoa until smooth.
Add the mint leaves to the warm cocoa mixture and leave for five minutes. Strain, pressing lightly, then cool the liquid completely; refrigerate promptly while preparing the glasses.
Blend the cold cocoa infusion with the remaining coconut drink and dairy-free chocolate ice cream. Taste and add maple syrup only if needed.
Serve in two small glasses immediately. A single mint leaf can be used as an optional garnish, but the infused flavour should already be present.

Make it your own

Use unsweetened oat drink for a less coconut-forward version, with a changed allergen profile.

Dairy-free vanilla ice cream works with the cocoa infusion, producing a lighter chocolate flavour than chocolate ice cream.

Keeping it fresh

Serve the shake immediately. The cooled, strained cocoa-mint base can be covered and refrigerated at 5°C or below for up to 24 hours, within the coconut drink's storage guidance. Add ice cream only at serving time.