Choc Mint Ice Cream with Magic Chocolate Topping

I haven't always liked the chocolate with mint flavour combination.  Must be my taste buds changing as I get older or something but I have recently started enjoying it.  So here's my recipe for choc mint ice cream.  Super easy if you have an ice cream machine, but if you don't that's OK!  You can still make your own ice cream.  And also the extra special part of this recipe is the topping (think "Ice Magic" but without the nasties) - so yummy!

Ingredients (makes about 1L):
Ice cream:
- 400ml coconut cream (or other full fat milk of choice)
- 200ml water
- 2 free range eggs
- 3/4 cup rapadura sugar
- 1/2 cup cacao powder
- 2 tsp vanilla essence (I make my own using this recipe)
- 1/4 tsp natural mint flavouring (I used Medicine Flower mint extract)

Chocolate topping:
- 1/2 cup coconut oil
- 2/3 cup pure maple syrup
- 1/2 cup cacao powder
- 1 tsp vanilla essence

Method:
1.  In a saucepan on low heat, whisk together the coconut cream, water, eggs, sugar and cacao powder.  Continue whisking until the mixture is smooth and slightly thickened.  Take off the heat and stir in the vanilla and mint flavouring.  Set aside to cool.

(Thermomix: add coconut cream, water, eggs, rapadura and cacao to the TM bowl.  Cook 7min/90deg/sp4.  Add vanilla and mint flavouring and mix 10sec/sp3.  Set aside to cool)

2.  Churn through ice cream maker.  Or if you don't have an ice cream maker, blend the mixture in a high speed blender for about 30 seconds (speed 9 in Thermomix)  to aerate.  Freeze for a couple of hours.  Take out and blend for another 30 seconds on high speed.  Put back in the freezer until completely frozen.

3.  When ready to serve, allow the ice cream to sit on the bench for about 10 minutes to soften to a scoopable consistency.

4.  To make the chocolate topping, melt the coconut oil on low heat and then whisk in all the other ingredients until smooth. 

(Thermomix: melt coconut oil for 1min/70deg/sp1.  Add remaining ingredients and cook for 1min/70deg/sp4).