Maxibon · Desserts
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Mint ice cream usually pairs with chocolate chips. This one uses mint crisps instead, which are a different thing: thin shards that snap rather than the waxy chips that stay hard in the cold. The slab is mint flavoured and stacked with those crisps, sandwiched between two chocolate biscuits at one end and dipped in chocolate with cookie crumbs at the other. Using chocolate biscuits rather than the golden ones on the Maxi Bakery flavours keeps mint and chocolate as the only two notes in play. Glucose-fructose syrup sits alongside glucose syrup in the base, which keeps a mint slab soft enough to bite through cleanly rather than shattering against the biscuit.
