Kinuskikissa's After Eight ice cream cake

Recipe

Ice Cream Base
400 g After Eight chocolates
6 dl (about 2 ½ cups) whipping cream
1 tsp sugar
Green gel food coloring
1 can (397 g / 14 oz) sweetened condensed milk

Chocolate Edge
30 g dark chocolate

Decoration
After Eight chocolates
Dark chocolate chips or shavings
Fresh mint leaves

Preparations
Place the After Eight chocolates on a cutting board and freeze for about one hour until completely solid

Meanwhile, prepare the chocolate edge. Chop the chocolate and melt it gently in the microwave on low power (about 180 W), stirring occasionally. Transfer the melted chocolate to a piping bag fitted with a small round tip (about 2 mm). Place the silicone side of your cake mold on the table with the inner side facing up and pipe swirls, zigzags, or waves with the melted chocolate as you like. Place the glass base of the mold into the groove of the silicone edge and lift the edge around the base. Secure the locks and refrigerate the mold while you prepare the ice cream

Ice cream base
For the ice cream base, combine the cream and sugar in a bowl. Add a few drops of green gel coloring and whip the cream until soft peaks form. Gently fold in the sweetened condensed milk. Set aside eight After Eight chocolates for decoration and return them to the freezer. Chop the remaining frozen After Eight chocolates in a food processor until finely crumbled. Do not let them melt, fold them immediately into the whipped cream mixture

Freezing and decorating
Pour the ice cream mixture into the prepared mold and return it to the freezer. When the ice cream is partially set (about 1.5–2 hours), press some of the reserved whole chocolates upright into the ice cream for decoration. Freeze the cake overnight for best results.

When ready to serve, unlock and remove the silicone edge carefully while the chocolate is still frozen to avoid breaking the decoration. Place the cake on a glass serving plate and finish decorating with the reserved chocolates (cut in half if you like), chocolate shavings or chips, and fresh mint leaves.

Let the cake sit at room temperature for about 30 minutes before slicing and serving