Connoisseur · Desserts
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Connoisseur reworked its mint recipe for this one, pulling back from the sharp peppermint that mint ice creams often reach for toward something rounder and less toothpaste-adjacent. Cookie pieces are crushed through the mint base rather than the more usual choc chip. Biscuit is a softer contrast than chocolate chips, which stay hard at freezer temperature, so the texture here is closer to crumbly than snappy. Cream sits at 18%, with skim milk and milk solids making up the rest of the dairy. Cocoa solids come in high on the ingredient list, ahead of water, which is the chocolate coating rather than anything in the base. Sold as a multipack of sticks.
