1. Make the Chocolate Ice Cream

1. In a medium saucepan, heat heavy cream, milk, and sugar over medium heat until the sugar dissolves (don’t boil).
2. In a bowl, whisk the egg yolks. Gradually whisk in about 1/2 cup of the heated cream to temper the yolks.
3. Pour the yolk mixture back into the saucepan. Cook over low heat, stirring constantly, until it thickens and coats the back of a spoon.
4. Remove from heat. Whisk in cocoa powder and vanilla extract, then strain the mixture into a bowl.
5. Cover with plastic wrap (pressing it against the surface to prevent skin) and chill for 2 hours.
6. Churn in an ice cream maker per the manufacturer’s instructions, or freeze in a container, stirring every 30 minutes until creamy.

2. Prepare the Waffle Cups

1. Preheat your waffle maker or oven (if baking).
2. In a bowl, whisk the egg and sugar until frothy. Stir in melted butter and vanilla extract.
3. Sift in flour, cornstarch, and salt. Mix until smooth.
4. If using a waffle cone maker: Pour 1 tablespoon of batter onto the preheated iron and cook for 1–2 minutes. Quickly shape it over a small bowl to form a cup and cool.
5. If baking: Spread 1 tablespoon of batter into a thin round on parchment paper and bake at 350°F for 5–7 minutes. Shape while warm.

3. Assemble and Serve

1. Place a scoop of chocolate ice cream into each waffle cup.
2. Garnish with fresh mint leaves and sprinkle with chocolate chips.
3. Serve immediately and enjoy!