1. Let vanilla ice cream sit out of the freezer for 5-10 minutes so it becomes soft.
2. Meanwhile, finely chop the Andes mints.
3. Roughly chop the fresh mint.
4. Fold both ingredients into the vanilla ice cream and return to the freezer for at least 30 minutes.
5. Scoop ice cream into bowls and top with chocolate sauce and fresh mint sprig.