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Place the coconut milk and mint leaves in a saucepan over medium-high heat for 10 minutes
Place the warm coconut milk, mint, and honey in a bowl and mix until the honey has dissolved. Stir in the almond milk and peppermint extract. Cover and place in the refrigerator for 4 hours.
Pour the mixture into a blender and add the avocado, coconut oil, and coloring if desired. Blend until smooth.
Place mixture in an ice cream maker and process according to the manufacturer’s instructions until the mixture has reached a soft serve consistency.
Stir the chocolate in by hand.
Spoon the ice cream into an airtight container on top and freeze until firm, about 2 hours.
Serve immediately, or slightly defrost the ice cream in the refrigerator for 1 hour for later serving.
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