Add 3 ounces of bar chocolate, broken into pieces, to a small bowl.

Add ½ cup of vanilla ice cream to a small bowl and microwave until melted and bubbling.

Pour the melted ice cream over the chocolate and allow it to sit for a minute or two until the chocolate begins to melt.

Stir the chocolate until it becomes smooth.

Dip the rim of a large wine glass into the chocolate. Allow the excess to drip off and then flip the glass over and set aside for 15 minutes or until the chocolate is set.

Add the 4 cups of ice cream, crème de menthe, crème de cocoa, 10 Andes Mints, broken into pieces and 10 ice cubes to a blender.

Blend on high until the mixture is smooth and frothy. If the mixture is still too runny, add a few more ice cubes to thicken.

Pour the mixture into the prepared glasses.

Add whipped cream, chocolate syrup and shavings from an Ande’s mint.

Enjoy!