Tear off the leaves from the mint sprigs and send them to the blender bowl.
Add sugar to the mint.
Grind the mint until almost smooth, whisking for 3 minutes (time depends on the power of the blender). Let the technique rest periodically (I beat it in pulses for 10-15 seconds).
Pour 200 ml of milk into chopped mint and leave for 20 minutes.
Strain the milk with mint through a sieve.
Rinse the strawberries, cut off the tails.
Place the strawberries in a blender bowl.
Chop the strawberries in puree for about 1.5 minutes (also in pulses).
Add ice cream to the strawberry puree.
Pour mint milk and the remaining 300 ml of milk there. Whisk the strawberry-mint milkshake for another 3-5 minutes, until a thick foam appears. Remember to unplug the blender periodically.