Place a piece of dry ice inside a large freezer bag, ensuring the bag remains partially open by about an inch (2 ½ cm) to prevent gas buildup. Wrap the bag securely in a kitchen towel, then use a kitchen mallet to carefully crush the dry ice into a fine powder.

In a large mixing bowl, combine the heavy cream, half & half, sugar, activated charcoal (avoid consuming more than 100 grams of activated charcoal), mint extract, and black food coloring. Depending on the concentration of the food coloring, additional drops may be needed to achieve the deepest shade of black.

Whisk the mixture vigorously until it becomes frothy and well incorporated. Gradually add small spoonfuls of the powdered dry ice, whisking continuously as you do so. Keep adding dry ice in small increments, ensuring it fully integrates into the mixture, until the ice cream reaches a thick and solid consistency.

Allow all the dry ice to fully evaporate before consuming. Under no circumstances should solid dry ice be ingested.

For the best texture and flavor, enjoy the ice cream within 24 hours.