Mint Aero Sundae Recipe

Prep whipped ice cream

Place the heavy cream, vanilla extract and granulated sugar in a chilled mixing bowl. Whisk until soft peaks form (do not overwhip; you want a light whipped cream to fold into the ice cream).

Let the vanilla ice cream soften at room temperature for 3–5 minutes so it's scoopable but still cold and holds shape.

Fold about 2 tablespoons of the whipped cream into the softened ice cream gently to lighten the texture (optional). Return to freezer for 1–2 minutes if it becomes too soft.

Break the mint Aero bar into chunks. Reserve 2–3 larger pieces for topping and roughly chop the remainder into small irregular pieces (about 1–2 cm). The aerated texture will give bright mint pockets in the sundae.

If using dark chocolate chips for texture, roughly chop or leave whole and set aside to sprinkle between layers.

Place the chopped Belgian chocolate in a heatproof bowl.

In a small saucepan, warm the milk over medium heat until it just begins to steam (do not boil). Remove from heat and pour over the chopped chocolate. Let sit undisturbed for 1 minute to melt.

Stir gently with a spatula until smooth. Add the butter, corn syrup (or honey) and a pinch of sea salt; stir until glossy and fully combined. If sauce is too thick, stir in up to 1 tablespoon more warm milk to reach a pourable consistency. Keep warm or let cool slightly; it will thicken as it cools.

Place a chilled sundae or dessert glass on a plate. Drizzle 1–2 tablespoons of the warm Belgian chocolate sauce down the inside of the glass so it clings to the sides.

Spoon one scoop of the prepared vanilla ice cream into the glass. Sprinkle about half of the chopped Aero pieces and half of the dark chocolate chips (if using) over the first scoop.

Add the second scoop of ice cream, press gently, and drizzle another 1 tablespoon of chocolate sauce. Sprinkle the remaining Aero pieces and chips between the second and third scoop as you layer.

Top with the final scoop of ice cream. Dollop the remaining whipped cream (if any) or leave the top smooth. Drizzle the remaining Belgian chocolate sauce generously over the top so it cascades over the scoops.

Place the reserved larger Aero pieces on top for visual impact. Garnish with fresh mint leaves and a sprinkle of chocolate shavings or cocoa nibs.

Serve immediately with a long spoon. If the sauce has cooled and thickened, warm briefly (5–10 seconds) in a microwave-safe bowl before drizzling.