1.   About one hour before making the ice cream, make a full batch of my Sugar Free Coconut Sweetened Condensed Milk, refrigerate to chill until needed. Also put your ice cream container into the freezer until needed

2.   Remove the mint leaves from their stem, gather enough mint leaves to make packed 1/4 cup. Add to a food processor or spice grinder. Add 15 g or 1 tbsp of the drained coconut water and puree until a smooth, lump-free paste has formed. Set aside

3.   Empty 2 cans of drained, full fat coconut milk/cream into your mixer bowl. Whip to medium stiffness

4.   Slowly, pour the coconut sweetened condensed milk into the bowl as you continue whipping at low speed

5.   Add the mint extract. Spoon in the mint puree and whip until well combined. OPTIONAL: You DO NOT have to add, but if you want a deeper green, add one or two dipped toothpicks of the Kelly green gel food color and whip to combine the gel color into the ice cream base. Adjust the color to your desired saturation

6.   If you are not adding chocolate chips at this time, scoop the ice cream into the chilled container, cover with cling wrap and the lid. Place into the freezer for several hours, until the mint ice cream is at the degree of hardness that you like

7.   If adding the chocolate chips or sauce: you can add 60 g (1/2 cup) of chocolate chips (from unsweetened baker’s chocolate) to this recipe. Here are 3 ways to add the chocolate:

1. Add the chocolate chips directly into the finished mint ice cream and use a spatula to combine, then place into the ice cream container and freezer to your desired degree of hardness
2. After serving the mint ice cream sprinkle about 1 tbsp of chocolate chips over the ice cream
3. Prepare my chocolate truffle mixture (for vegan, sub the cream with either coconut cream or the reserved coconut water). Let the chocolate truffle sauce come to room temperature. Pour about 2 tbsp and also lightly drizzle some of the chocolate on top.