**Mint and chocolate go well together, and the structure of ice cream will only enhance the flavor pairing.** - Mint and chocolate were purportedly [first put together](https://www.holidayscalendar.com/event/national-chocolate-mint-day/) during the 16th century. Europeans put mint in their chocolate drinks to make them more palatable. - Chocolate seems to be a good compliment to the bitterness of mint, since they are both bitter in some sense. (Though whether you find them bitter may depend on whether you are a ["supertaster"](https://www.irishtimes.com/news/consumer/are-you-a-super-taster-or-a-non-taster-how-we-experience-food-and-drink-1.2077062) or not.) Putting the two forms of bitterness together augments the flavor overall, creating something that can actually taste much better than either form on its own. - Mint chocolate _ice cream_ also has the added benefit of milk and cream, along with lots of sugar. Those augment _any_ flavor, but mint and chocolate chips can be especially good when in a frozen mix with cream and milk. - Ice cream in general is actually, interestingly, widely considered one of the best tastes due to its ingredients [emulsifying](https://www.compoundchem.com/2015/07/14/ice-cream/)---or keeping separate from---each other. The fat globules are mixed into the water, sugar, ice, and air bubbles, but they come together as an emulsion, so there is still lots of space between each of the ingredients. Since structure controls the rate at which molecules are released, the wider-spread structure of ice cream means it releases flavor in our mouths across larger time, thus enabling more flavor molecules to trigger even more receptors on our tongues.