Whisk together the coconut milk with the arrowroot powder in a saucepan until the arrowroot is dissolved.
Add the honey, eggs, salt and mint leaves and slowly bring the mixture to a boil over medium heat stirring frequently.
When mixture starts to bubble remove from heat, mix in the vanilla extract and let it cool completely. Refrigerate overnight to infuse the mint flavor.
Make the chocolate according to this recipe but double the recipe (and skip the tempering process). Line a small tupperware or pan with parchment paper and pour the melted chocolate. Cover and freeze the chocolate. After chocolate hardens, chop into small pieces and return to the freezer.
Remove the mint from the chilled ice cream with a strainer, then press down with a spatula firmly to extract as much mint flavor and color as possible. Discard mint left in the strainer.
Fold in the chocolate chips and freeze mixture in the ice cream maker and serve.
Notes
Recipe makes 1.5 quart. Store in an airtight container in the freezer.Nutrition facts calculated without the homemade chocolate.