I suggest that on a hot summer day, treat yourself to mint ice cream, which is prepared very simply, and turns out delicious, tender and refreshing. For serving, you can prepare sand baskets with strawberries, which will serve as a great addition to the dessert.
Wash the mint leaves and dry them on a towel (we don't need extra moisture). Put the mint leaves in a dry blender, add 100 ml. cream and grind until smooth.
Transfer the resulting mass to a saucepan, add another 100 ml. cream, put on fire, bring to a boil. Remove from the stove and allow to cool to room temperature (during this time, the cream will absorb all the mint flavor). Then strain through a fine sieve. Remove the strained cream to the refrigerator for at least 1 hour, they will rise better when cooled. After an hour, add the remaining 200 ml of cream to the mint cream and beat it with a mixer at high speed until it reaches stable peaks. Then add the condensed milk and beat again with a mixer.
Put the future ice cream in a container and put it in the freezer, taking out and stirring the mass every 30-40 minutes for the first 3 hours. Then leave for another 2 - 3 hours and the ice cream is ready.
For serving ice cream, I prepared chocolate baskets with strawberries. To do this, put the cookies in a blender and chop them into small crumbs. Transfer the crumbs to a bowl, add the melted butter and mix well.
Then add cocoa and cottage cheese. Knead the dough into an elastic ball.
Divide the dough into 4 parts and put them in molds (I have aluminum, so I covered them with food wrap, so it was easier to take out the baskets). Distribute the dough in baskets and put it in the refrigerator for 1 hour. Then carefully remove the resulting baskets, fill with jam and cut strawberries.
Put mint ice cream balls on top of the strawberries.