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Place cream cheese in the blender and beat until soft. Gradually add condensed milk and continue beating. Fold in mint extract, food coloring and whipped cream until mixed.
Transfer to a rectangular mold 9 ½ x 5 ½ x 3 inches (20 x 10 x 6 cm) previously lined with plastic wrap. Cover and freeze for 6 hours.
Chocolate Cream:
Beat egg yolks with sugar until thick and lemon color and add sifted cocoa. Heat milk and add to egg yolk mixture beating. Transfer mixture to a saucepan and cook, stirring, over low heat until lightly thicken. Add vanilla.
Serve chocolate cream with semifreddo.
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