Method

• 1.
  Preheat the oven to 180°C. Place the biscuits in a food processor and process until fine crumbs. Add the melted butter and combine.
• 2.
  Place six 10 x 4cm round moulds on a flat baking sheet. Pack the biscuit crumbs into the base of each, letting some mixture come halfway up the sides. Bake in oven for five minutes, then cool completely.
• 3.
  Add the creme de menthe and food colouring to the vanilla ice-cream mixture during the final beating or just before finished churning in ice-cream machine. (If using bought, soften in fridge for 15 minutes, then beat in creme de menthe and food colouring.)

• 4.
  Fill moulds with the ice-cream and smooth the tops. Freeze until firm.
• 5.
  Wash and dry the leaves thoroughly and brush the underside of the leaves with the chocolate. Refrigerate until hard. Peel away the leaf and discard.
• 6.
  To serve, carefully push the ice-cream cakes from the moulds onto serving plates and decorate them with the chocolate leaves.