01 -
Warm the cream, milk, and mint in a saucepan over medium heat. When it begins to steam, remove from heat and let steep for 20 minutes.
02 -
Place a fine-mesh strainer over a bowl or pitcher and pour the mixture through. Discard the mint leaves. Return the mixture to the saucepan and add sugar and salt.
03 -
Warm over medium heat, stirring constantly, until the sugar dissolves (about 2-3 minutes). Cool to room temperature, then refrigerate until cold (at least 4 hours or overnight).
04 -
Whisk the cold ice cream mixture and churn it according to the ice cream maker's instructions.
05 -
Combine the chocolate chips and coconut oil in a small bowl. Microwave for 1 minute, stir until smooth, and heat for an additional 20-30 seconds if needed. Let cool.
06 -
Transfer one-third of the churned ice cream to an airtight container and drizzle with one-third of the melted chocolate. Repeat twice more. Freeze until ready to serve.